I wanted to show my daughter how great pumpkin tastes in cakes and what better way than to disguise it as a halloween treat.
Preheat the oven at 160c for a fan oven. and set out 12 paper cake cases in an appropriate tray or silicone moulds.
Pour the Oil, eggs, sugar and vanilla essence into a mixing bowl and beat together until the eggs are fully incorporated.
Add the grated pumpkin and orange zest (also add the raisins/sultanas if your using them), stir well.
Sift in the flour, cinnamon and bicarbonate of soda, make sure it is well mixed. It is quite a wet mixture, so the next bit can get quite messy.
Spoon (carefully) into the cases, and place on the middle shelf of the oven. Bake for 25mins until it‘s firm but springy and a skewer will come out clean. Leave them to cool on a wire rack.
Whilst they are cooling melt the white and milk chocolate (in seperate bowls). First spoon the white chocolate on top of the cupcakes, then pipe the milk chocolate into a spiral, lastly drag a cocktail stick or skewer from the middle of the cake to the edge to form a spider web effect.
This cake is made much like your average carrot cake, but with pumpkin and in cupcake form.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.