Spooky Halloween Cupcakes

So today my mum asked me if I would mind making some cupcakes for her to take into work tomorrow, and of course I happily agreed. Now most Halloween cupcakes I see are gorgeous to look at but I personally wouldn't want to eat, due to the vast quantity of fondant icing used. So I decided to go for a simple yet chic take on the Halloween cupcake. 

Ingredients:

4oz/125g butter

4oz/125g caster sugar

3oz/100g self raising flour

1oz/25g cocoa

2 medium eggs 

1tsp vanilla extract

Buttercream:

5oz/125g unsalted butter

10oz/250g icing sugar

1tsp vanilla extract

Orange gel food colouring
Piping Nozzle
Piping Bag

Optional:

Popping Candy

Halloween Cupcake Decoration Kit

Method:

Pre-heat the oven to 160° C fan , 180°C , 350°F/ gas mark 4.

Put 12 muffin cases into a muffin tray.

Cream together the butter and sugar, then gradually add the eggs, about a tablespoon at a time and beat after each addition.

Mix in the vanilla extract. 

Using a large metal sieve sift the flour and cocoa into the bowl then gently fold the flour and cocoa into the mixture until thoroughly mixed.

Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full.

Bake in the oven for 15-20 minutes, until the cupcakes are golden and slightly raised.

To check they are cooked insert a skewer into the centre of one of the cakes – it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean.

Remove from the oven and leave in the tins to cool for approx 10 minutes then transfer to a wire rack to cool.

Whilst the cakes are cooling make the buttercream, place butter in a large mixing bowl, and beat until soft. Gradually sift in the icing sugar mixing well after each addition.

Then add the food colouring a little at a time to the buttercream until you get the colour you desire.

Then place the buttercream into a piping bag and pipe your preferred design onto your cupcakes.

For the final touches add some popping candy to leave a little surprise for the cupcake eater, and use halloween decorations if you wish.

And there you have some spooky halloween cupcakes! 

I am tempted to make some different ones with fondant icing just to practice the technique of using that particular icing. Have you made any baked goodies for Halloween this year? If so I'd love to hear what you've made in the comments below.

Hope you have a ghoul filled Halloween!

Chloe xo

Birthday Brownie Cupcakes

So today it is my cousin's 21st birthday party, it only seems like yesterday when we were running around playing hide and seek in our grandparents garden. How time flies! Anyway I decided to make him some brownie cupcakes to celebrate the occasion.

Ingredients

225 g/8 oz of plain chocolate broken into pieces

85g/3oz of butter

2 large eggs

200g/oz of soft dark brown sugar

1tsp of vanilla extract

140g/5 oz of plain flower

Method:

Preheat the oven to 180c/350f/gas mark 4.

Line a 12-hole muffin tin with 12 paper cases .

Place the chocolate and butter in a saucepan and heat gently, stirring constantly until melted.

Remove from the heat and stir until smooth and leave to cool slightly.

Place the eggs and sugar in a large bowl and whisk together then add the vanilla extract .

Stir in the flour until mixed together,then stir melted chocolate into the mixture until combined.

Spoon the mixture into the paper cases, and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre.

Leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely, when cooled and a dusting of icing sugar.

And there you have it, I had a lovely time and it was great to catch up with the family. Are you tempted to make these, if so let me know what you think.

Chloe xo