Halloween cupcakes!.

I don’t usually celebrate Halloween as such. Although, I love to bake. I thought these cupcakes would make a lovely addition too a spread or party and they’re easy enough for anyone too make!.

The Recipe for the sponge was from “Tanya Bakes” and it’s the “Raspberry cupcakes” recipe and method. I’ve just adjusted the recipe to suit these cakes. This makes 12 cakes.

For the sponge you’re going too need;

50g butter,
180g caster sugar,
1 egg,
Tanya suggests a splash of vanilla extract. However, I find that a bit strong so i just went for 1/2 a tsp,
160g plain flour,
1 tsp baking powder,
160ml full fat milk.

Firstly you want too pre-heat your oven too 180C/350F/GM4 and line your muffin tray with cupcake cases, I used some green spotty  ones from a packet i got from Tesco for around £1.

Secondly, You’ll want to cream together your butter and sugar. I used stork with butter for the cakes as it’s already softened and it’s a lot easier. Mix in your egg and vanilla extract and simply fold in your flour and baking powder, slowly add your milk until you have a smooth batter.

Thirdly you need too spoon the mixture evenly in too your cases and if your super messy like me clear up any of the mixture of your tray. Then bake those for 20 minutes until golden.

For your Icing, you will need;
250g of butter,
500g icing sugar,
1/4 vanilla extract.

I did find this makes more than enough so unless you’re likely too use it all up, perhaps just do 100g of each less?. You just want too cream these together well and add in your vanilla extract.

Remember to leave your cakes to cool before piping, otherwise your icing will melt. When they’re cool you’ll want too pipe on your icing, I then used some flavoured Co-op icing pens too draw on cobwebs, blood drips, spiders and cute little pumpkins.

Hope you have a Fun Halloween. If you do make these, let me know how you get on!.