As I have small children, I couldn’t get away without making some Halloween inspired bakes. These are really easy to make as I used a Wrights Toffee cake mix, with added apple to make it a tiny bit healthier. My little pumpkin cakes are fun for a Halloween party!
The cakes are made orange by adding a little red and yellow gel food colour, and the buttercream is made green with a little green gel colour. Make sure you don’t use the liquid food colours from the supermarket but something made for baking which will hold its colour during the cooking process.
The standard food colours in those tiny bottles in the UK will not be good enough.
For anther healthy Halloween snack, you can also make satsumas into tiny jack-o-lanterns for really tasty treat!
How to Make These Pumpkin Cakes
1. Make up the cake mix as instructed by adding water and oil (I used melted butter).
2. Peel and chop the apples into small pieces, and mix into the cake batter.
3. Add a little red and yellow gel food colouring to give the mixture a light orange colour.
4. Grease a 12-hole muffin tin and place approx 2 dessert spoons of the mixture into each hole, using up all of the mixture.
5. Bake at 180 degrees for around 25 minutes.
6. Remove from the oven and allow to cool completely. Gently ease from the tin.
7. Make the green buttercream by creaming the butter with an electric whisk then adding the icing sugar in two batches, and mixing in between until soft. Add a little green gel food colouring to reach a light green colour.
8. Split each cake, pipe the buttercream in the middle and pipe a little swirl on top for the pumpkin’s stalk.
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Recipe
Pumpkin Cakes
Ingredients
- 1 pack Wrights toffee cake mix 500 g pack, made up as per instructions, though I used melted butter in place of oil
- 2 chopped eating apples
- red and yellow gel food colour only a little needed, to make it light orange
For the icing:
- 75 g (½ cups + 2 tbsp) butter
- 150 g (1¼ cups) icing sugar
- green gel food colour a little needed, to make it light green
Instructions
- Make up the cake mix as instructed by adding water and oil (I used melted butter but the result will be the same).1 pack Wrights toffee cake mix
- Peel and chop the apples into small pieces, and mix into the cake batter.2 chopped eating apples
- Add a little red and yellow gel food colouring to give the cake mixture a light orange colour.red and yellow gel food colour
- Grease a 12-hole muffin tin and place approx 2 dessert spoons of the mixture into each hole, using up all of the mixture.
- Bake at 180 degrees for around 25 minutes.
- Remove from the oven and allow to cool completely. Gently ease from the tin.
- Make the green butter cream by creaming the butter with an electric whisk then adding the icing sugar in two batches, and mixing in between until soft. Add a little green gel food colouring to reach a light green colour.75 g butter, 150 g icing sugar, green gel food colour
- Split each cake, pipe the buttercream in the middle and pipe a little swirl on top for the pumpkin's stalk.
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