27 October 2017

Spooky Halloween Cupcakes with Emily


Halloween baking cupcakes recipe

True story: before Emily wrote here on Fluff and Fripperies, she had her very own baking blog and used to regularly spoil us with homemade treats. Here's hoping this post is just the first of many - and that she lets us be her testers!

These Halloween cupcakes are tasty and most importantly EASY to make. I’ve nabbed this recipe from Mary-Anne Boermans (my OG Great British Bake-Off fans should recognise the name!) I’ve personally just picked the easy ones so if I can do it you can too!

You will need:
  • 3 large eggs
  • 150ml vegetable oil
  • 150ml natural yoghurt
  • 60ml golden syrup
  • 170g caster sugar
  • 225g self-raising flour
  • 50g cocoa
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 x bun tins lined with cases
  • Toothpicks
Preheat the oven to 160°C or 140°C for fan-assisted ovens. Lash the eggs, oil, yoghurt, syrup and sugar in a bowl and mix (I used an electric mixer because: lazy.) While that’s mixing measure out your flour, cocoa, bicarbonate of soda and salt then throw these in on top of your mixture. Mix everything well.

Put the mixture into bun cases filling them two-thirds of the way up and put the tray into the middle of your oven. They’ll be finished when you can put a toothpick into the bun and it comes out clean. This will take roughly 20 minutes.

When they’re out of the oven let them cool down and then decorate.

Halloween baking cupcakes recipe


To decorate you will need:
  • Ready made/ready rolled icing (because ain’t nobody got time for that!)
  • Apricot jam
  • M&Ms
  • A tube of black icing for writing if you can find it, or black food colouring added to icing sugar and water until you get a good consistency (if making your own icing you’ll also need a piping kit)
First you’ll need to roll out your icing until it’s thin. Then glaze the buns with apricot jam to help the decorations to stay put.

The mummy: cut small strips of the icing (roughly 4cm long) and layer them across the top of the cupcake leaving a gap for the “eyes”. In the gap put two M&Ms (plain side up) and use your black icing to add a dot in the centre of each M&M to make the eyes.

The spider’s web: cut out a circle of the icing (I used a scone cutter). Place it on the top of your cupcake and with your black icing outline a small circle and another around, that going all the way out to the edge. Take a toothpick and create a line pulling from the centre circle out to the edge of the cake. Repeat this until you’ve got your spider’s web.

The ghost: for this one, first make a little cylinder block of icing (3-4cm tall) to create a little pole to hang your ghost on. Then cut out a 10cm square of icing and drape it over the cupcake until you get your ghost shape. Use your black icing to draw three drops for the eyes and mouth.

And there you have it! A bit of Halloween fun that looks way more difficult than it really is. Do you have any Halloween-themed treats that you make?
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