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Halloween Cupcakes
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Halloween Cupcakes

These spiced pumpkin Ghost Cupcakes are perfect for your next Halloween party - every bite is scarily tasty!

Makes 12
Prep Time 20 minutes
Cook Time 15-20 minutes
Easy

Ingredients

1 ½ cup flour
1 tsp baking soda
1 tsp Gregg's Ground cinnamon
½ tsp Gregg's Ground Ginger
¾ cup soft brown sugar
½ cup vegetable oil
2 eggs
¾ cup pumpkin puree (approx. 350g uncooked pumpkin)
Cream Cheese Frosting:
125g spreadable cream cheese
2 ½ - 3 cups icing sugar
½ tsp orange zest
Dark chocolate bits

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat oven to 180°C (fan assisted). Place paper cupcake cases into muffin tins. alternatively grease a 12-cup muffin tin.
Step 2
Sift flour, baking soda, Gregg's Ground cinnamon and Gregg's Ground Ginger into a mixing bowl.
Step 3
Whisk together brown sugar, vegetable oil, eggs and pumpkin puree until well combined. Make a well in the centre of the dry ingredients and pour in pumpkin mixture. Stir to mix. Spoon mixture into cupcake cases. Bake for 15-20 minutes until cooked and golden. Transfer to a baking rack to cool. Once cupcakes are cold, pipe cream cheese frosting onto the top of the cupcakes. Place 3 choc bits on the frosting to make the eyes and mouth.
Cream Cheese Frosting:
Step 1
Beat together cream cheese with 2 ½ cups of the measured icing sugar and orange zest until creamy. Add extra icing sugar if necessary to make a firm but piping consistency.

Tips

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1 ½ cup flour
1 tsp baking soda
1 tsp Gregg's Ground cinnamon
½ tsp Gregg's Ground Ginger
¾ cup soft brown sugar
½ cup vegetable oil
2 eggs
¾ cup pumpkin puree (approx. 350g uncooked pumpkin)
125 g spreadable cream cheese
2 ½ - 3 cups icing sugar
½ tsp orange zest
Dark chocolate bits
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