Halloween Cupcakes

Cupcakes

170g softened butter

170g sugar

3 eggs (or 150g worth of egg)

170g cake flour (150g plain flour + 2 tbsp corn starch)

2 tsp vanilla or 1 lemon rind for flavour

1/4 cup sprinkles (orange and purple or whatever you want)

A touch of purple food colouring to make the cupcake white if you wish.

Buttercream

300g butter

600g powdered sugar

Orange food colouring

Purple food colouring

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Method

Cream the butter and sugar together. 

Add the eggs one at a time, mixing between each addition. 

Add a spoonful of flour after each egg to prevent the mixture splitting if you wish. 

Add your flour gradually. 

Add the flavouring, 2 tsp vanilla extract, or the lemon rind, or orange rind, whatever you wish. 

Mix in. 

If you want to make the mixture white, add the smallest amount of purple to the mixture and mix this in. The purple will counteract the yellow and make it pale enough. It’s easier to add purple than taking away, so do it gradually, and when I say the smallest amount, I mean a dot at a time. 

Add your sprinkles and mix in. 

Spoon into lined cupcake cases and bake at 350f/185c/gas 4 for 10-15 minutes until a knife comes out clean. 

Buttercream + Decorations

Cream the butter, gradually add the sugar. Split the buttercream amount in 1/2 and dye each half either orange or purple. Add both to their own piping bags and then put those into one bag with your desired nozzle. 

Small marshmallows added on plus dots of royal icing for the face.

Royal icing can be made using egg white and powdered sugar mixed together to your desired consistency. Or you can use the water from a can of chick peas if you are vegan. Or finally, royal icing powder can be purchased and follow the instructions on the packet. Dye it black. 

You can make tiny piping bags by using parchment or the paper from a stick of butter. 

See the video below for guidance.