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Halloween Cupcakes (Spooky, Pumpkin Cupcakes)

This recipe is in categories Baking, Party food, Snacks,
About this recipe:
Difficulty: 2
Comments: This is a chocolate variation on a classic cupcake recipe. The chocolate cake means you need less icing to make a really striking, spooky design.
Preparation Time: 35 mins+ cooling time (15 mins making and 20 mins decorating)
Cooking Time: 20 mins
Number of servings: Makes 12

These fabulous spooky, pumkin face cupcakes are perfect for any Halloween tea time or party. They are lots of fun to make too.

Ingredients

To decorate:

A pack of writing icing

Either white fondant icing and orange food colouring or orange fondant icing. You can make orange icing by kneading together some of the yellow and red in an icing multi-pack. Icing sugar to sprinkle.


Making and cooking it
  1. Preheat the oven to Gas Mark 5 / 190C
  2. Put the cake cases into the bun tin
  3. Cream the butter and sugar together in the mixing bowl, until light and fluffy
  4. Break the egg into the small bowl and lightly whisk with the fork
  5. Add to the mixing bowl and stir in. If it begins to separate, sift in a little flour
  6. Sift the baking powder, flour and cocoa into the mixing bowl, fold in, adding the milk to help
  7. Add the salt and vanilla essence stir in gently
  8. Spoon the mix into the paper cake cases
  9. Bake for 15 minutes; test the cakes are done by gently pressing the top of one. If it springs back, they are done
  10. Let them cool for 10 minutes in the tray, then put onto the cooling rack until completely cold
  11. To decorate them: sprinkle a clean surface with icing sugar and roll out the icing thinly. Cut out pumpkin shapes. We found this easier if you draw and cut out a card template first. Press them gently onto the cake and using the writing icing add your own faces.