Halloween Pumpkin Cakes for Siúcra x Catherine



I don’t know about you but during term time it’s just so busy with homework and after-school activities I don’t ever got a chance to get the children involved in the kitchen so I love to get them on board during mid-term especially at Halloween!



Halloween Pumpkin Mini Cakes

Makes 6

A delicious treat to surprise everyone! 

For the cake sponge

  • 100g Siucra rich dark sugar
  • 120g unsalted butter, softened
  • 2 eggs
  • 150g self raising flour
  • 70g dark chocolate, melted
  • 3 tbsp milk

 For the filling

  • 120g butter
  • 200g Siucra icing sugar
  • 4 tbsp cocoa powder
  • ¼ tsp ground cinnamon
  • 1 orange, zest only

You will need a mini bundt baking tray
Siucra roll out icing, for the stems and leaves of the pumpkins
Orange colouring
Gold shimmer dust (optional)
Preheat the oven to 180°C /Fan160°C/Gas 4. Brush the mini bundt cake tray very generously with melted butter.

To make the cupcakes –  cream the Siucra rich dark sugar and butter until pale and fluffy.
Whisk in the eggs.
Fold in the flour, melted chocolate and milk to form a batter.
Spoon the mixture into the tray and bake for about 8 to 11 minutes until cooked i.e. when a skewer is inserted in and it comes out clean. Allow them to cool in the tin for 10 minutes before turning them out onto a rack to cool completely before sandwiching them together.

To make the butter cream –  cream the butter, Siucra icing sugar, cocoa powder, cinnamon and orange zest together until smooth and light.
To assemble, – when the cakes are cold, to form a “pumpkin”, sandwich the bases of two mini cakes together with buttercream.
Knead an orange colour paste into the Suicra ready roll out icing orange. Shape out 6 pumpkin stems and leaves to decorate the cakes.
Place on the “pumpkins” and dust with golden shimmer.

Fine foodCatherine FulvioGood living