Did you know that 18,000 tons of perfectly edible squash is tipped straight into the bin every Halloween – weighing the same as 1,500 double decker buses.
And rather than throwing it away, Britain’s Halloween celebrators should be turning it into soups, pies and tarts – or, of course, cupcakes!
I love Halloween. All the ghoulish festivities, parties and dressing up. I also really love the cooking too. In our house, our mum would always cook “Champers”, a dish of mashed “neeps and tatties” with lots of cheese, and, most importantly MONEY hidden inside. Never, during the rest of the year, did we eat our vegetables so eagerly!
When we get chance, we throw a Halloween Party for the kids, giving them chance to dress up and play bobbing apples, feely boxes and spooky games with their friends. In addition to champers and sausages, I have taken to baking Halloween cupcakes using the pumpkin, boiled or steamed and made into puree. Leftover puree can be put into jars or tubs and stored in the fridge or freezer and used for more cupcakes, soup or pumpkin pie.
This recipe comes from the Hummingbird Bakery cookbook. A mellow pumpkin sponge topped with cream cheese frosting… pretty much a foolproof delicious treat!
This recipe is for mini cupcakes, much more fun than regular cupcake size, and especially deadly as they’re gone in one bite. Mmmm… If you want to, you can scale up the size, just add a couple more minutes to the baking time.
Hummingbird Bakery Mini Pumpkin Cupcakes
120 g plain flour
140 g caster sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
a pinch of salt
40 g unsalted butter, at room temp
120 ml whole milk
200 g pumpkin puree
1 quantity cream cheese frosting (recipe below)
Directions: Heat oven to 175 C degrees. Mix with an electric mixer: flour, sugar, baking powder, cinnamon, salt and butter. Beat until you get a sandy consistency and everything is combined. Gradually pour in milk and mix well. Add the eggs and mix well. Stir in pumpkin puree by hand until evenly dispersed. Spoon mixture into paper cases until 2/3 full and back for about 12-15 minutes. Do not frost until completely cooled.
Cream Cheese Frosting
300 g icing sugar
50 g unsalted butter, at room temp
125 g cream cheese, cold
Beat the icing sugar and butter together in an electric mixer until well mixed. Add cream cheese and beat until fully incorporated. Continue mixing until frosting is light and fluffy. Frost when cupcakes have cooled. Top with sugarpaste decorations (optional)
Happy Baking! Let me know how you get on.