Oct 30, 2011
These spooky Halloween muffins borrow from other quick recipes to make a suitable treat for your kids or those who come knocking. The muffin is a variation of a carrot cake recipe, portioned into muffins and iced with suitably spooky designs.
Ingredients
200g light brown sugar
200ml sunflower oil
2 medium eggs
200g plain flour
1/2 tsp baking powder
1/2tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
200g carrots, peeled and grated
200ml sunflower oil
2 medium eggs
200g plain flour
1/2 tsp baking powder
1/2tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
200g carrots, peeled and grated
Icing225g icing sugar
25g butter
75g cream cheese or Philadelphia
coloured sugar strands
writing icing
Instructions
- Preheat the oven to 150C/325F/gas mark 3.
- Line a muffin tin with paper cases.
- Place the sugar, oil in a large bowl, then beat together with a wooden spoon.
- Gradually add the eggs and mix until fully combined.
- Sift in the flour, baking powder, bicarbonate of soda, salt and cinnamon and fold gently until mixed.
- Add the carrots and mix.
- Divide the mixture between the paper cases, you should get around 12.
- Bake for 25 mins or until golden, risen and the middle bounces back when lightly pressed.
- Leave to cool on a wire rack.
- Beat the icing sugar and butter together in a large bowl until fluffy and light. Add the cream cheese and gently mix until just combined.
- Now you can either spread the icing over the muffins and let it set, or dip into the sugar strands.
- Using writing icing or rice paper transfers, add spooky designs to the top.
Cooking Time: 20 minutes
Number of Servings: 4
