As a lover of baking, I couldn’t resist creating some Halloween themed cupcakes.
Using the DK Home Baker cookbook*, I opted for the red velvet cupcake recipe and went out to the supermarket to pick out my essentials. You will need:
250g caster sugar
2 eggs, lightly beaten
2 tsp red food colouring
1 tsp vanilla extract
250g self-raising flour
4 tbsp cocoa powder
1 tsp bicarbonate of soda
18-20 cupcake cases
I cheated and used Betty Crocker cream cheese frosting, but you can find recipes online for simple ways to make your own.
- Preheat oven to 180°c. Place the butter and sugar into a large bowl and mix together until light and fluffy. Whisk the eggs, food colouring and vanilla extract in until they are well combined.
- Sift the flour and cocoa powder together, adding it into the mix with the buttermilk. Whisk well, and then add the bicarb of soda into the batter.
- Place the cupcake mix into the cases, evenly distributing it so it fills approx 18-20. Bake for 20-25 minutes in the oven. Leave on a wire rack to cool for 20 minutes once cooked.
Once the sponge was covered with cream cheese frosting, I lightly covered the cakes with a mix of the pumpkin and glitter sprinkles* and added the marshmallow ghosts around the centre. I used a black food icing pen to create the ghost faces and cut the tops of each marshmallow into a triangular shape, very easy and the results are effective. For the tombstones I simply cut a line into the sponge and placed a mint chocolate into it, using a cocktail stick and melted white chocolate to create the R.I.P lettering.
Perfect for parties or nights in with friends/family and a scary movie, these rich red velvet cupcakes will be devoured in an instant.
What Halloween inspired bakes are you tempted to try?