Ghoulish Halloween cupcakes
- Lulu Grimes
Save recipe
Serves 12
Easy
Prep: 1 hr
Cook: 25 mins
Plus cooling
A star rating of 4.5 out of 5.11 ratingsRate
loading...
If you're after a sweet treat to serve this Halloween, rustle up a batch of these ghoulish vanilla cupcakes. They'll be a hit with kids and grown-ups alike
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Black cat cake
A star rating of 4.4 out of 5.12 ratings
Spider biscuits
A star rating of 4.7 out of 5.14 ratings
Pumpkin spice scones
A star rating of 3.6 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g butter
cubed
-
100g plain chocolate
-
100g golden caster sugar
-
1 egg
-
½ tsp vanilla extract
-
125g self-raising flour
-
250g white fondant icing
-
500g mixed pack coloured fondant
You will need
- paper cases
- icing pens
- icing eyes
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per cupcake
- kcal183
- fat10g
- saturates6g
- carbs21g
- sugars13g
- fibre1g
- protein2g
- salt0.3g
Ad
Method
-
step 1
Heat oven to 160C/140C fan/gas 3. Line a 12-hole cupcake tin with paper cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally. Set aside to cool a little.
-
step 2
Stir the egg and vanilla into the chocolate mixture. Put the flour in a large mixing bowl, then add the chocolate mixture and stir until smooth. Divide the mixture evenly between the paper cases; they should be about three-quarters full. Bake on a low shelf in the oven for 20-22 mins. Press on the cupcakes to check if they’re cooked; the tops should spring back. Remove from the oven and leave to cool.
-
step 3
Use the image above as a guide to decorating the cupcakes. Packet fondant can often be quite sticky; if yours is, pat walnut-sized lumps of fondant over the surface of each cake, rather than trying to roll it all out. Knead yellow and red fondant together to make orange icing. Make extra decorations, like hair and mouths, out of fondant and stick them on using a little water. Use the icing pens to draw lines in the fondant. Add icing eyes wherever you like.
Recipe from Good Food magazine, October 2018
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.11 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...