Halloween Cupcakes
With Halloween just around the corner we thought this week would be the perfect time to create a spoopy bake for the blog
Cupcake Ingredients:
- 4 tbsp Boiling Water
- 40g Cocoa Powder
- 3 Eggs
- 175g Unsalted Butter
- 165g Caster Sugar
- 115g Self-Raising Flour
- 1 tsp Baking Powder
Buttercream Ingredients:
- 170 g Unsalted Butter
- 340g Icing Sugar
- 2 tsp Vanilla Extract
- 2-3 tbsp Milk or Cream
- Pinch of Salt
Method:
- Mix together the cocoa powder and boiling water to make a thick paste. Once well combined add the rest of the cupcake ingredients into the same bowl.
2. Mix together until light and creamy, ensuring all ingredients are incorporated. Then spoon mixture into individual cake cases and cook for 12-15 minutes at 200 degrees celsius.
3. Whilst waiting for the cupcakes to cool you can prepare the butter cream icing. In a new bowl whisk your unsalted butter on a medium to high speed for 7 or 8 minutes until it is lighter in colour and fluffy.
4. After whisking the butter slowly sift and incorporate the icing sugar bit by bit until smooth and well combined.
5. Then split your buttercream into two separate bowls and mix in the food colouring of your choice.
6. On top of either some cling film or an opened up freezer bag make alternating lines of the coloured icing. Then roll said lines of icing into one larger tube and insert into a reusable icing bag with a tip of your choice.
7. Decorate your cupcakes and top with some spoopy treats. These Halloween chocolate coins I found in my local Asda.
