Spooky Halloween Cupcake Recipe

By Aimee Hakim

Ingredients for the Cupcakes
​200g unsalted butter, softened
200g golden caster sugar
3 medium eggs
2tsp vanilla extract
200g self-raising flour
1-2 tbsp milk 

Ingredients for the Decoration
227g butter
400g icing sugar, sifted
¼ tsp salt
2 tsp vanilla extract 
1-4 tbsp milk
Red and yellow food colouring
Icing:
Water
Icing sugar (enough to make thick)
Eye sweets 

Method

​1. Preheat oven to 180°C, fan 160°C, gas 4. line 12-hole cupcake tin with paper cases. Then, in a bowl, put butter and sugar and beat with a wooden spoon, until pale and fluffy.

2. Add eggs one at a time, beating well after each addition, add vanilla extract. Add the vanilla extract and beat to combine. fold in the flour and just enough milk to make a smooth batter that drops easily off the spoon.

​3. Divide the batter between the cases, then bake for 20-25 min, then Transfer the cakes to a wire rack and leave to cool completely.
 

Buttercream Method

 

1. Sift together icing sugar and salt
2. Add butter and beat until filly incorporated
3. Add in flavouring, then milk with care
4. Colour the buttercream with equal red and yellow to make a vibrant orange

 

Royal Icing Method

For icing:

1. Combine icing sugar and water together remembering to make it thick
2. Decorate cupcakes by putting a teaspoon of icing on top, moving the cupcake to spread the icing, then adding an eye