Try this recipe from best-selling children’s cookery author Annabel Karmel to make fright night the tastiest yet.
•225g plain flour
•1 tbsp baking powder
•125g butter softened
•125g caster sugar
•Quarter tsp salt
•200 ml milk
•1 tsp ground ginger
•1 tsp ground cinnamon
•125g pumpkin, peeled and grated
•1 tub vanilla frosting
•Green food colouring
•White fondant icing
•Black fondant icing (or colour •white fondant icing black with black food colouring)
•Preheat the oven to 180C (fan). •Line a 12-hole muffin tin with muffin cases.
•Measure all the ingredients into a free-standing electric mixer. Whisk until blended and spoon into the cases.
•Bake for about 20 to 25 minutes until well risen and lightly golden on top.
•Place the muffins on a wire rack to cool.
•Colour about half the frosting green using some of the food colouring.
•When the muffins are completely cool, swirl the green icing on top of the muffins using a piping bag with a plain nozzle.
•Make small balls of white fondant icing and flatten them to make the whites of the eyes.
•Make smaller balls of black fondant icing and flatten them to make the pupils of the eyes.
•Roll out some black icing and use to make eyebrows and moustaches.