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Halloween CupCake Recipe

Halloween CupCake Recipe

Halloween Pumpkin Cupcake Sparkle Scare Fest


Whoooo Halloween is upon us and the Cupcake Sparkle team are scared you may miss making this festival’s spooktacular pumpkin cupcakes.


We will show you how to whip up the brew that will make even the most devilish of imps eat them all off, not leaving any trace on the plate.


So here is the monstrous recipe using all of our cool cupcake cases, cupcake sprinkles and cupcake decorations, plus don’t forget to show off your handy work on one of our cupcake stands.


Oh and before we forget, don’t forget to follow Cupcake Sparkle on our Facebook page for handy tips on fun Cupcake Sparkle tips, cupcake decorations, cupcake designs, cupcake demonstration videos, plus our followers comments.



Pumpkin Sparkle Scare Cupcakes


Makes 13 cupcakes or 6 muffins


You will need:



Mixing bowl

Electric mixer or hand whisk

Large Tablespoon


Plastic Spatula (one that bends easily)

Black cupcake cases

Cupcake Stand for 13 cakes (optional)

Muffin or cupcake baking tray




120g (4oz) prunes (softened overnight and pureed or chopped very small)

165g (6oz) brown sugar

100g (4oz) golden syrup

250g (9oz) pumpkin (pureed or grated very finely)

2 egg whites

170g (6oz) plain flour

50g polenta (from all supermarket)

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon bicarbonate of soda



Optional Cream Cheese Topping

We love this topping, but you prefer a more healthy option, just have the cupcakes plain…still delicious.


125g (4½oz) unsalted butter at room temperature

125g (4½oz) full fat cream cheese

275g (9¾oz) icing sugar

Edible orange sparkles or Edible pumpkin pie dust



Preheat the oven to 200oC / 390oF  / gas mark 6


1.     Use a paper towel to grease the muffin tray with a little soft butter.

2.     In a large mixing bowl mix together the prune puree, brown sugar, golden syrup, pumpkin puree and egg white. Fold them all in together until they are well mixed.

3.     In another bowl sift the flour and then mix together with the polenta, cinnamon, nutmeg and bicarbonate of soda.

4.     Add the wet ingredients to the dry. Use a tablespoon to mix the ingredients gently together. This will make sure your mixture stays light.

5.     Use a teaspoon to divide the mixture equally into the cupcake or muffin tin.

6.     Bake them for 20 to 25 minutes.

7.     Leave the muffins in the tray until they are cool and then turn them out and enjoy or add the delicious cream cheese topping.


Cream Cheese Topping:


1.     For the frosting, make sure the butter is soft, then, using a whisk or electric mixer; beat it with the cream cheese in a bowl until smooth and light.

2.     Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake.

3.    Decorate with the Edible orange sparkles or Edible pumpkin pie dust.

4.    Eat immediately before the little monsters grabs them.

Posted in Monthly Blog

2012-11-07 10:03:47

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