I Witch You A Happy Halloween with Pumpkin & Ghost Cupcakes

Halloween is drawing near and I would like to wish all my ‘dear’ blogging friends and my ‘dear’ readers a fang-tastic Halloween! I hope you all have a frightfully spooky Halloween and watch out for things that go bump in the night!!!

I have the film Halloween with Michael Myers ready to watch once again this Halloween It still makes me sit on the edge of my seat and at times hide my face behind a cushion, but for me this is an excellent film for the occasion!

Well back to talking about cakes; I recently brought a lovely little baking tray mould, made by Wilton for these little pumpkin and ghost cakes. I decided to cover the cakes this time in fondant icing as I had a little left over from the skeleton coffin cake. I used black writing icing tube for the eyes and mouths and a green writing icing tube for the pumpkin stems.

New Baking Tray Mould isn't it cute?

Halloween Pumpkin & Ghost Little Cupcakes

Ingredients
100g (4 oz) self raising flour
100g (4 oz) butter, softened
100g (4 oz) caster sugar
2 eggs, beaten
1 tsp vanilla extract
1-2 tbsp milk

A little warmed apricot jam, to enable the fondant to stick
A little white & orange fondant icing
Black and green writing icing tubes
A baking tray mould for ghosts and pumpkins

Method

Preheat the oven to 180°C/fan160°C/350°F/Gas Mark 4. Spray each cake mould with cake release spray or butter and flour tipping away the excess flour.

Sieve the flour into a bowl and leave aside. In a large mixing bowl add the butter and sugar and beat until the mixture becomes light in colour and fluffy. Add one egg at a time beating well between each addition. Beat in the vanilla extract and then gently fold in the flour until combined. Stir in the milk until you have a good dropping consistency. Spoon the mixture equally into the prepared baking tray mould and place in the preheated oven. Bake for 12 -15 minutes or until risen and golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack to completely cool. Cover each little cake with a little warmed apricot jam and roll out the fondant icing and mould onto each little cake trimming the base as required. Using the writing tubes place eyes, mouths and green stems on the cakes.

Rosie’s Notes: Fill the baking tray mould no more than two-thirds full for the little cakes to rise. If the tops dome a little when completely cool, (which will be the base when decorated), take a segregated knife and slice the domed tops off and discard, this enables flat bases for the little cakes to sit on.