Arbosano Halloween Cupcake Recipe

Nothing completes our Halloween kitchen tradition more than these Arbosano Halloween Cupcakes! Our Il Fusti Arbosano Olive Oil enhances the natural sweetness of the pumpkin puree and complements the thick cold cream cheese frosting. Why not try this recipe for yourself?

Ingredients

For the cake:

• 200g flour
• 200ml of pumpkin purée
• 2 tablespoons of baking powder
• 3 eggs
• 200g of sugar
• 100ml Il Fusti Arbosano Olive Oil
• 3 teaspoons of cinnamon
• ½ teaspoon of ground ginger
• ½ teaspoon of ground cloves

For the frosting:

• 150g of cold cream cheese
• 50ml of Il Fusti Arbosano Olive Oil
• 1 tablespoon of milk
• 300g of icing sugar
• Food coloring

For the toppings:

• Different colored fondant
• Food coloring pens

Instructions

For the cake: 

• Preheat the oven to 175ºC (340ºF).
• In a bowl, mix the flour with the ginger, cinnamon, cloves and baking powder.
• Beat the eggs in a different container and mix in the  Il Fusti Arbosano Olive Oil and sugar.
• Stir the pumpkin purée into the egg mixture and mix until smooth.
• Fill a muffin tin with the batter and bake for approximately 20 minutes.
• Let cool for a few minutes while you prepare the icing.

For the icing:

• Mix the  Il Fusti Arbosano Olive Oil with the icing sugar and milk.
• Add the cold cream cheese and food colouring of your choice.
• Mix well until the mixture is smooth. Ice the cupcakes using a piping bag for accuracy.

For the toppings:

We’ve decorated our cupcakes freestyle, but you can decorate them however you want.