Happy Halloween everyone!
As it is Halloween coming up very soon, I thought why not make Halloween themed cupcakes? As we all know I am partial to a bit of baking.
I bloody love Halloween and Christmas, I feel like everyone is in a good mood around these two times of the year. What is better then getting free sweets and free present’s… NOTHING! Celebrations in general I like. If there is cupcakes involved whether it be baking them or eating them, I am there!
I searched the internet far and wide to see what kind of design I liked, I did not want anything too crazy and out there. Just something simple but effective. As soon as I saw the pumpkin design, I thought, yes this is the one, thanks Pinterest.
I saw the munchkin pumpkins in Tesco’s from a distance and practically ran to them with excitement. YES, they are the cutest things I have ever seen and needed to be a part of my cupcake display. Is it bad that I want to keep them in my flat all year round? No one will judge me, right?
I did not want the cupcakes to have the standard vanilla taste, I wanted them to be a bit be different. For this I used salted caramel flavour essence. What a good idea that was, they are delicious, if I do say so my self. They also give the sponge a slight brown effect which works great for Halloween inspired cupcakes.
For this recipe you will need:
- 110g butter
- 110g caster sugar
- 2 eggs
- 1 tsp vanilla extract/what ever essence you choose
- 110g self raising flour
- 1-2 tbsp milk
For the icing you will need:
- 140g butter, softened
- 280g icing sugar
- 1-2 tbsp milk
- a few drops of food colouring (I used orange and green)
- Heat the oven to 180c
- Line up 9-12 cupcake cases on muffin tray.
- Cream the butter and sugar together in a bowl until the mixture is pale. Beat in the eggs a little at the time and then stir in the essence of your choice.
- Fold in the flour using a spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture in the paper cases until they are half full.
- Bake in the oven for 10-15 minutes or until they are golden brown on top. Insert a skewer in to the middle of one of the cakes to make sure it comes out clean. Set aside to cool for 10 minutes.
- For the buttercream icing, beat the butter in a large bowl until soft.
- Add half the icing sugar and beat until smooth.
- Then add the remaining icing sugar with one tablespoon of milk, adding more milk if necessary, until the mixture is smooth and creamy.
- Add the food colouring and mix until well combined.
- Spoon the icing in to a icing bag/icing gun with a star nozzle, using a spiralling motion on to the cup cakes in a large swirl.
- For the green icing on top of the orange icing, using a separate icing bag, still using the star nozzle, make up some icing with green food colouring and then just do one blob on top of the peak of the green icing. It will kind of look like an iced gem.
I really hope you love these. If you do make them, let me know. I would love to see them!