These delicious Halloween cupcakes are easy to make and are a great spooky addition to your Halloween party set up.
PREP TIME: 30 MINUTES
COOK TIME: 20-25 MINUTES
MAKES 12 CUPCAKES
125g self-raising flour
25g cocoa powder
125g butter, soft
125g caster sugar
50g chocolate chips
Either 400g tub of ready made butter cream
Or 200g softened butter + 400g icing sugar + 1-2 tbsp milk + a few drops of pure vanilla essence
Black Writing Icing (large tube)
Edible candy eyes
- Pre-heat the oven to 180° C (160° C Fan). Line a 12 hole muffin tin with cupcake cases.
- Measure all of the cupcake ingredients into a bowl (except the chocolate chips). Whisk together with an electric hand whisk. Stir in the chocolate chips, then spoon into the cases.
- Bake in the oven for 20-25 minutes until well risen. Leave to cool on a wire rack.
- To make the buttercream. Beat the butter in a bowl until soft. Add half the icing sugar and milk and beat until smooth. Beat in the remaining icing sugar and a few drops of vanilla.
- Divide the buttercream icing into four bowls. Add a few drops of the green, orange, blue & purple food colourings to each bowl and mix well.
Spread green icing over the cupcakes using a palette knife.Add the edible eyes. Draw on the hair and mouth using the black Writing Icing.
Pipe 5 vertical bands of orange icing working from the bottom to the top of the cupcake to create the pumpkin.
Pipe on green leaves using a little of the green buttercream.
Pipe the jack-o-lantern features onto the pumpkin using the black Writing Icing.
Pipe on bandages using the butter cream and pop two candy eyes into a couple of spaces between the bandages.
Pipe blue icing all over the cupcake to create thin strands of blue icing. Once covered add the candy eyes.
Pipe small stars of icing to cover the cupcake with purple buttercream stars. Once covered add candy eyes.
Spread white icing over the cupcakes using a palette knife.
Using the black Writing icing draw 4 circles starting with the smallest circle first in the middle of the cupcake. Draw a further three circles until you reach close to the edge of the white icing.
Using a cocktail stick, drag through the circles from the centre to the edge, to create a cobweb effect.