Halloween Cupcake Baking!

Halloween is just around the corner and what better way is there to celebrate than baking cakes?! Everywhere you look there are Halloween cake cases, cake decorations, jelly moulds you name it they probably do it! With all of this stuff reminding us how much we love baking, we recently made some Halloween cupcakes so we thought we’d show you how they turned out!

We are lovers of a good chocolate cake so of course we decided to bake chocolate cupcakes! Now we’re no professionals and half the time we just guess and experiment but cupcakes are so easy to make so why not give it a go yourself? The cake recipe is a one by Mary Berry that we always use and the icing is from an old book, we’ll post them below so you can try it!

Cake Ingredients

4tbsp Water boiling

40g Cocoa powder

Eggs

175g Softened Butter 

165g Unrefined golden caster sugar

115g Self-raising flour 

1tsp Baking powder

Chocolate Icing Ingredients

60g Butter

30g Coco Powder

About 175g Icing Sugar

3tbsp Milk

Method

  1. Line your muffin tin with cupcake cases. We chose a range of Halloween themed cases that we found in Asda and Poundland! Preheat the oven at 200°C (400°F, Gas Mark 6).
  2. Sift the coco powder into a bowl and pour in the boiling water. Mix them together to create a thick paste then add the remaining ingredients and mix with an electric whisk.
  3. Divide the mixture between the cupcake cases. We use a heaped tablespoon to get even amounts of mixture.
  4. Bake in the oven for about 10 minutes until they are well risen and spring back when touched.
  5. To prepare the icing, mix the butter and icing sugar. Add the coco powder then a bit of the milk (we just experiment and add milk if the mixture is too thick) and use a hand whisk to make it light and fluffy but thick enough to pipe.

To decorate the cupcakes, we piped the chocolate icing and sprinkled on some pumpkin and bat sprinkles that we got from Asda. For some of the cakes we cut out fondant icing and used the chocolate buttercream to keep it in place. We used icing pens to draw pumpkin faces and for the spider cakes we used black fondant for the body, icing pens for the legs and fangs and then stuck on some mini marshmallows as eyes!

Unfortunately we did have a bit of a nightmare with our icing pens. As the lighting was rubbish we had to wait till the following morning to take photos. By this point the icing had expanded and run a little, hence why the spider’s legs just look like a runny mess. At least now we know to invest in some decent pens! On the plus side they tasted amazing and went down a treat with our family. We can’t wait to bake some more when we find some time!

Do you have any cool baking ideas for Halloween? We hope you find this recipe useful and would love to see some of your cake creations!

L&R

16 thoughts on “Halloween Cupcake Baking!

  1. Pingback: Halloween Bat Cookies | The Flower That Blooms

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