Halloween Cupcakes

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.

Halloween Cupcakes

The Purple Pumpkin Blog

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Baking

Cuisine British

Servings 24

Calories 222 kcal

Ingredients

  

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

Instructions

 

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

Nutrition

Serving: 1 | Calories: 222kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 216mg | Sugar: 14g

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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