Spooky Skull Cupcakes for Halloween
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Makes 12 muffins
For the cupcakes
- 125g buttersoftened
- 125g caster sugar
- 125g self-raising flour
- ½ tsp baking powder
- 2 eggs
- 1 tbsp milk
- 1 tsp vanilla extract
For the buttercream icing
- 100g buttersoftened
- 200g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- a few drops orange food colouring
For the decoration
- 1 bar of white chocolate (90g)
- 10g black fondant icingor white fondant, coloured black with food colouring
Method
step 1
Preheat the oven to 160°C Fan / 180°C /350°F /Gas Mark 4. Line a 12-hole muffin tin with cupcake cases
step 2
Measure all the cake ingredients into a bowl. Whisk until light and fluffy. Spoon into the cases. Bake for 18 to 20 minutes until well risen and lightly golden. Leave to cool on a wire rack
step 3
While they're cooling, make the skull decorations. Break the white chocolate into chunks and melt it (either in the microwave or by putting it into a bowl over a pan of simmering water). Spoon or pipe the melted chocolate into 12 of the skulls in your skull mould. Holding both sides of the mould, lift and tap it firmly on the work surface to release any air bubbles. Place in the freezer for 10 minutes to set
step 4
Measure all the buttercream icing ingredients, except the orange colouring, into a bowl. Whisk until fluffy. Now add the colouring to turn the buttercream orange
step 5
Spoon or pipe a swirl of buttercream on top of each cooled cupcake
step 6
Take the skull mould out of the freezer (if you haven't already), turn it upside down and tap firmly. The white skull chocolates should now be easy to remove from the mould. Place a skull in the centre of each cupcake. Roll small balls of black fondant icing and drop them into the skull eye sockets to make the eyes look extra spooky