Fancy making some fun Creepy Cupcakes with the children for Halloween?
(makes 12 fairy cake sized cakes)
Scale up to 3 eggs for a dozen larger cakes.
Cakes:
- 2 eggs
- 125g softened butter or baking margarine
- 125g self raising flour (or plain flour with 1 tsp of baking powder added)
- 125g white or golden sugar
- 1 heaped tbs cocoa powder
- 1 tsp vanilla extract
- pinch salt
- 1 – 2 tbs milk
Method:
- Add the eggs, butter, flour, sugar, cocoa & salt to a bowl and beat with a hand whisk until blended.
- Add the milk and briefly mix again.
- The batter should be loose enough to dollop off a spoon.
- Line a bun tin with fairy cake cases.
- Fill each case 2/3 with batter and bake at 190C / GM 5 for about 12 minutes until risen and when a cocktail stick inserted into the cake comes out clean.
Buttercream:
- 75g butter
- 220g icing sugar
- 30g cocoa powder
- 1tsp vanilla extract
- 1 – 2 tbs milk
Method:
- The secret to fluffy butter cream is to beat the butter really well before you add any sugar.
- Beat the butter until it is soft and fluffy, and then slowly add the icing sugar, cocoa, vanilla and milk.
- You can make butter cream in advance and store in the fridge until needed.
- (Remove from the fridge well before you need it)
- I store mine in the piping bag, with a clip just behind the nozzle and the end of the bag twisted so it is airtight.
- Decorate your cakes with the Halloween flavours of Jelly Belly of choice.
- The oranges, blacks, purples and blood curdling red are the obvious ones but Halloween is about doing things YOUR way!
Recipe and photo credit-
- Created for Jelly Belly UK by Helen Best-Shaw
- Freelance Food & Recipe Writer
- Fuss Free Flavours
