Prep
20 minBake
25 minsServes
10+Difficulty
Easy
About
Light, fluffy and spookily scrumptious, these Vampire-inspired pumpkin cupcakes are the perfect treat to sink your teeth into this Halloween!
How To Make Lyle's Halloween Pumpkin Cupcakes
The Ultimate Halloween Cupcakes Recipe
Whether you’re hosting a ghostly gathering, preparing your otherworldly offering for trick or treaters, or entertaining the kids with some bewitching baking, this Halloween pumpkin cupcakes recipe is perfect for creating some festive fun on one of everyone’s favourite annual occasions.
Preheat the oven to 190°C/fan oven 170°C/ Gas Mark 5. Put 10 paper cupcake cases into a cupcake tin.
Cook the pumpkin or butternut squash in lightly salted boiling water until tender, about 10-12 minutes. Drain thoroughly and puree with a stick blender, or mash until smooth. Cool.
In a jug, beat together the oil, egg, milk, golden syrup and black treacle. Sift the flour, salt and baking powder into a large mixing bowl and stir in the dried herbs and cheddar cheese.
Pour the liquid into the dry ingredients and add the cooled pumpkin. Stir until just combined – do not beat or stir too much!
Spoon the mixture into the cupcake cases. Bake for 20-25 minutes until risen and golden.
Cut a small slit in the cherry tomato halves and push in a tiny slice of mozzarella. Place on top of the cupcakes to look like 'eyes'. Cut 'fangs' from the rest of the mozzarella and arrange on the cupcakes. Serve whilst warm.
Ingredients – 11 items
1
Ingredients
Pumpkin
Oil
Egg
Full fat milk
Lyle’s Golden Syrup
Lyle’s Black Treacle
Cheddar cheese
Pinch fine table salt
Baking powder
Dried Italian mixed herbs
Flour
Ingredients
Cherry tomatoes
Mozzarella cheese
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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