Halloween cupcakes are frightfully easy

Get your supplies ready

• To make your life easier, utilise what is on the supermarket shelves such as choc chips and lollies for eyes.
• Have plenty of chocolate, orange and white coloured icing, fondant icing or frosting.
• Make your own Halloween sprinkles blend using chocolate, white and orange sprinkles.

Often, it’s the simplest ideas that turn out the best

• A chocolate biscuit cut in half makes great bat wings.

• Use strips of white fondant icing with eyes for a mummy.

• A swirl of vanilla icing with a couple of chocolate chips for eyes makes a scary ghost.

• Or drape small squares of white fondant icing over cupcakes for more easy ghosts.

• To make an easy spider cupcake, top with chocolate icing, use white choc chips for eyes and liquorice for legs.

• Simple orange coloured icing or frosting with chocolate sprinkles is as easy as it gets.

• Using natural food colouring, paint zombie faces onto marshmallows and put on top of a cupcake - or just eat them as they are.

Basic cupcake recipe

• 125g unsalted butter
• 1 tsp vanilla essence
• 3/4 cup caster sugar
• 2 eggs
• 1/2 cup milk
• 1 1/2 cups self-raising flour

Put all the ingredients in a bowl and beat together until everything is combined and the mixture is smooth, light and has turned a lighter colour.

Divide the mixture evenly between 2 x 12-hole cupcake tins lined with paper cases and bake for approximately 20 minutes at 180C.

Allow to cool completely on a wire rack before decorating.

Need dairy free cupcakes?

Try our quick, easy and dairy-free chocolate and raspberry cupcakes (you can also replace the raspberries with choc chips, seeing as it’s Halloween!)

Need something in a hurry?

These microwave chocolate brownies take 5 minutes to bake.  

To complete the Halloween experience, we have some quick and easy tips to decorate your home:  

Simply spooktacular Halloween decor

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