Halloween Cupcakes

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So, yesterday I shared the Halloween Sugarpaste Models that I made with my blogging buddy Sam from Memories & Mayhem and today I’ve used those models to make some Halloween Cupcakes!

This weekend has been a busy one, and so, I’m going to share my tried and tested cupcake recipe that I always use. I cheated and bought frosting, but sometimes you gotta do what you gotta do! After baking and icing the cakes, I added some sprinkles and then each sugarpaste/fondant model on top.

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Halloween Cupcakes

Yield: 24

Cook Time: 20 minutes

Total Time: 20 minutes

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Ingredients

• 335g unsalted butter, softened
• 335g caster sugar
• 335g self-raising flour
• 1½ tsp baking powder
• 6 eggs
• 1½ tsp vanilla extract

Instructions

1. Preheat the oven to 175C/Gas 4, and line a tin with cupcake cases.
2. In a mixing bowl, beat together all the ingredients with an electric mixer until pale, smooth and fluffy - about 2 minutes.
3. Divide the mixture between the cupcake cases - I use an ice-cream scoop to get an even divide.
4. Bake for 20 minutes. A skewer should come out clean to indicate that they are done.
5. To turn these vanilla cupcakes into chocolate, add 3 tablespoons of cocoa powder to the mix.
6. Decorate as desired or with sugarpaste models.
   
   

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 216mgCarbohydrates: 25gFiber: 0gSugar: 14gProtein: 3g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Check out these 25+ Cupcake Recipes for more fun, and easy celebration and holiday cupcakes!

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