- 150 g flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon powdered ginger
- 100 g demerara sugar
- 2 eggs
- 175 g pumpkin puree
- 110 g butter
- 50 g dried cranberries
- 75 g chopped pecan
In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.
In another large bowl whisk melted butter, sugar, eggs, pumpkin.
Add the flour mixture to the pumpkin mixture and stir until completely combined.
Stir in chopped pecans and cranberries.
Scoop batter into cupcake pan, lined with paper liners. Fill cups about 3/4 full. (This batter perfectly makes 24 cupcakes).
Bake in a preheated oven at 180 C for 20- 25 minutes.
Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then transfer cupcakes to the wire rack and let cool completely.
Frost with chocolate ganache.
- 500ml cream
- 500g best quality dark chocolate, roughly chopped
Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and pour over the chocolate. Stir until the chocolate is fully melted into the cream. Let cool.
Whisk forms peaks. Pipe on cupcakes.
You still need:
- chocolate sprinkles/ vermicelli
- sugar paste
Ghosts: Let stand until ganache is set and decorate with sugar paste.
Spiders: Sprinkle chocolate on top.
Add the liquorice for the legs and the white frosting or jelly beans for the eyes.