Monday, 19 October 2015

Pumpkin Pupcakes | DaisyPets Halloween

Hey! Yesterday we uploaded a video to our YouTube channel on how to make these awesome Halloween themed Pumpkin Pupcakes. What I often find is that if I just follow a recipe on YouTube I hardly recreate it myself, so I decided to help you all out by writing the recipe and steps out for you. If you want to see the video we created, click here. 
Also, we would love to know whether you like a combination of videos and posts, or if you would prefer we just stick to posts! Leave us a comment down below.






You will need:
1/2 a can of Pumpkin Puree (or fresh pumpkin)
2c of Water
1 Egg
1/2tsp of Vanilla Essence
3c of Flour (Rice or whole wheat)
1Tbsp of Baking Powder
2Tbsp of Honey
1/2c of Peanut Butter

First off, if you do not have a can of pumpkin puree you will need to cook up your pumpkin. We didn't weigh ours so I am not sure how much we used but just estimate it based off the rest of the ingredients, or how big a can generally is. We boiled ours in a pan, but you can use any cooking method. We found that boiling the pumpkin was the quickest and easiest method. Once the pumpkin is cooked you will need to turn it into puree, we used a food processor.

Preheat your oven to 200 degrees celsius (I believe that might be around 350 fahrenheit). If you are not using cases, now would also be the time to grease up your trays. I suggest coconut oil, but you can also use olive oil.

Now you will need to mix all the ingredients together in a large bowl. Use all ingredients except the peanut butter. Stir everything until it is well blended, then add in the peanut butter and mix again. You will want a smooth mixture at this stage, so keep stirring until the mixture is all one colour and no lumps.

Fill your cupcake tray 3/4 of the way full. If you are using a large muffin tin, you will need to cook your pupcakes for roughly 25 minutes. For similar size to mine, or a cupcake tray, it should take closer to 15 minutes to cook.

For the icing, you will need a plain greek yoghurt and then the same peanut butter we used earlier. I didn't weigh anything out (typical) but found that a good ratio was 1 part peanut butter to 2 parts yoghurt. Find what works for you and what consistency you want. Place the icing into an icing bag, and pipe onto the cupcakes.


This recipe should make roughly 24 pupcakes, depending on what size tray you use. I would love to see your recreations of this, so tag us on Instagram using the #daisypetshalloween or share onto our Facebook page.

If you would like to see the other posts in our Halloween series, click here. 


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