I love baking and always have as it’s a passion I shared as a child with my grandma, which I have the fondest memories. My grandma was a brilliant baker and would have given Mary Berry a run for her money back in the day 😉 I wanted to share my quick and easy Halloween cupcakes recipe as it’s so simple for you and your little ones to enjoy together! 🙂
As you can see James loves to get stuck in and help, as long as he is doing he’s a happy chappy! 🙂 I brought all the ingredients, cake tin and cupcake cases onto the table so James could help, he was so excited bless him. His first task was to put all the cupcake cases into the baking tin, it did take a little bit of time but helped me to continue with weighing out all the ingredients!
What you will need (for 12 cupcake mixture):
150g Unsalted butter
150g Caster Sugar
130g Self-Raising flour
20g Unsweetened cocoa powder
3 Medium Eggs
1/2 Teaspoon Vanilla Extract
Replace 20g of cocoa powder with 20g self-raising flour if you prefer a classic sponge
What you will need for buttercream:
100g Slightly salted butter
220g Icing Sugar
1 Tablespoon water
1 Teaspoon Vanilla extract
Green & Orange food colouring
Make sure all the ingredients are at room temperature before you start.
For best results make sure the cupcakes are completely cold before decorating.
Check the oven is up to temperature before you put the cupcakes in.
Preheat oven at 170 C/325 F/ Gas 3
In your bowl beat the butter and sugar together with the vanilla extract until the mixture is light & fluffy( I use an electric mixer for this)
Add the eggs gradually, beating well between each egg added
Sift flour and add carefully until all the mixture is combined
Evenly spoon out the mixture into the cases
Bake for approximately 20 minutes or until a skewer inserted into the centre of one of the cases comes out clean
allow cupcakes to cool for 10 minutes before turning out onto a wire rack to completely cool
Add the butter and icing into the bowl and mix together well, again I use an electric mixer for this, starting on a low speed to stop the mixture going everywhere
Add the water and vanilla extract increasing the speed beating the buttercream really well until it becomes pale, light and fluffy
You can store in an airtight container for up to two weeks in the fridge
I separated the mixture into two bowls and put green food colouring in one half and orange food colouring into the other. I wanted my colours to be quite gaudy so added a teaspoon of colour to each mixture for effect!
I then added some witch, pumpkin, and ghost little flag decorations I bought to finish off my look.
If you like extra flavour you could add the zest of a lime to the green buttercream and the zest of an orange to the orange buttercream, just don’t add the vanilla extract if you prefer any of the other flavours.
There you have it my quick and easy Halloween cupcakes for you to enjoy.Whatever you do have a fun time with your little ones over the Halloween Holidays. I’m so looking forward to my first trick or treating with James this year 🙂
Pin For Later
Author: Mandy J McDonald
A UK Family Lifestyle & Days Out Blogger – Sharing our mini family adventures & my love for all home and garden inspirations with lots of tips & tricks!!!