Pumpkin Cakes
These little orange pumpkin cakes with green frosting are great for Halloween.
Servings 12 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 butter
- 150 g 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.