Halloween pumpkin cupcakes Surprise your trick-or-treaters with these delicious cupcakes with pumpkins. A delicious sponge decorated with chocolate cobwebs, best served with candy spiders. This recipe is part of the #PumpkinRescue. Ingredients 175g (6 oz) Butter 175g (6 oz) golden caster sugar 300g (11 oz) self raising flour, sieved 3 medium eggs 5 tablespoons milk ½ teaspoon baking powder 100g cooked pumpkin or butternut squash, mashed 50g chocolate and hazelnut spread Zest of 1 orange Topping 115g icing sugar A little orange juice 55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread Liquorice sweets and laces to decorate Equipment A 12-cup muffin tin, each cup lined with a cupcake cases A small piping bag of folded grease-proof paper Method Preheat the oven to 200°C, 180°C fan oven, Gas mark 6. Then place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth. Stir in pumpkin mash and orange zest. Divide half the mixture evenly between the 12 paper cases. Add a half teaspoon chocolate spread and then top with remaining mix. Bake in a pre-heated oven for 20-25 minutes. Add a little orange juice to the icing sugar until thick and spread over the muffins. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider.