Make and Share Craft Tutorials
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over 2 years ago
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Eat Me is published by Ebury Press, £15 Hb. To purchase visit www.amazon.co.uk.
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Crafts
Extract from
Eat Me!: The Stupendous, Self-Raising World of Cupcakes and Bakes According to Cookie Girl by Xanthe Milton
Published by Ebury Press
French Toast Cupcakes, Pistachio Lime Cupcakes, White Russian Cupcakes, Lavender Heart Cookies—the wonderful world of Cookie Girl combines fairytale themes with the glamour of cocktail hour Cupcakes are incredibly fashionable—and Cookie Girl's unique and delectable creations combine the sexy sophistication of cocktail hour with pure sensual indulgence. Divided by season, this collection features Lemon and Elderflower Cupcakes and Passion Fruit Sandwiches to celebrate spring, Tiramisu Cupcakes and Blueberry Cloud to cool off in summer, Pumpkin Cupcakes and Bloody Hand Cookies for fall festivities, and for winter, Christmas Spice Cupcakes and Snowdrift Shortbread. Lastly, the perfect party treats include Jack Daniel's Cupcakes, Pina Colada Cupcakes, ...
© 2013 Xanthe Milton / Ebury Press · Reproduced with permission.Recipe
Ingredients
- 2 large Egg(s)
- 70 gram /6 oz dark Muscovado Sugar
- 160 mililitre Sunflower Oil
- 1 tsp Vanilla Extract
- 100 gram /3½ oz Self-Raising Flour
- 1 tsp Cinnamon
- 55 gram /2 oz Pecans , roughly chopped
- 55 gram /2 oz Sultanas
- 100 gram /3½ oz Pumpkin or butternut squash, grated
- For the icing :
- 450 gram /1 lb Icing Sugar
- 110 gram /4 oz Unsalted Butter , room temperature
- 110 gram /4 oz Cream Cheese
- 1 Orange(s) , juice and grated rind
- Orange Paste Food Coloring
- 48 black ‘bat Sprinkles
- Project Cost
- Cheap
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1
Preheat the oven to 170°C/325°F/Gas 3. Line a 12-hole nonstick muffin tray with paper muffin cases.
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2
Beat the eggs in a bowl with the sugar for a couple of minutes, then add the oil and vanilla extract. Fold in the flour and cinnamon, followed by the nuts, sultanas and pumpkin.
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3
Divide the mixture between the paper cases. Bake in the centre of the preheated oven for 20–25 minutes. Remove and turn the cakes out onto a wire rack to cool.
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4
To make the icing, sift the icing sugar into a bowl. Mix in the soft butter, cream cheese and orange juice and rind. Add a couple of drops of orange colouring so as to give a bright pumpkin colour.
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5
When the cakes are cool, put some icing into a piping bag and pipe onto each cake. Pipe from top to bottom on either side of the cake, using a star nozzle. Then pipe from top to bottom two or three times again to fill in the middle, I used bat sprinkles to create the eyes and mouth.
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