enjoy... Halloween Cupcakes

        
enjoy... Halloween Cupcakes

pink-background-cakes-2-400x400.jpg
.
Makes

12

Portions
.Not Suitable for freezing
. Preparation

30

minutes
.

18

minutes cooking time
.180 C°, 350 F°, Gas Mark 4

Ingredients

  • 2 Large eggs
  • 110g Self Raising Flour
  • 110g Unsalted Butter (softened)
  • 110g Caster Sugar
  • 1 Rounded tsp Baking Powder
  • 2 Drops of Vanilla Extract
  • For the buttercream you will need:
  • 250g Unsalted Butter (softened)
  • 500g Icing Sugar
  • 2 Drops Vanilla Extract
  • Strawberry or Raspberry Jam

Method

Method:
  1. Create some scary decorations using sugarpaste & food colouring. Leave to dry
  2. Line a tin with 12 muffin cases and preheat oven to Gas Mark 4/180°C
  3. Whisk together the eggs, flour, butter, sugar, baking powder & 2 drops of vanilla on a high speed for 2 minutes until smooth & glossy
  4. Divide mixture between the cases
  5. Bake for 16-18 minutes until golden then allow to cool on a rack
  6. To make the buttercream: Beat the butter until smooth & glossy, gradually add the icing sugar & vanilla extract. Beat until smooth
  7. When cakes are cool remove a small circle from the centre of each cake & add a teaspoon of jam (blood!!) before pressing the top back on gently
  8. Seal the top with a layer of buttercream & smooth across to make a flat surface.
  9. Pipe the remaining icing in swirls on top of the cupcakes & place your prepared decorations on top or for ghost/skulls use circles of thinly rolled sugarpaste draped over the top of the cupcakes & add scary eyes & mouth with edible pens or paint
Many thanks to enjoy... Clairey Fairy Cakes for sharing their recipe

enjoy...Clairey Fairy Cakes

enjoy...Clairey Fairy Cakes

enjoy...Clairey Fairy Cakes and Cafe is a unique family run business in Billericay High Street. The cafe provides breakfast, lunch and afternoon tea, whilst upstairs Claire's Cake Kitchen and Workshop provides classes and parties for all ages.





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