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Halloween Cupcakes

with Italian Meringue Buttercream
Autumn, Halloween, and Cupcakes
Halloween cupcakes sidepic

Shopping list
100g Tony's chocolate, dark
150g butter (room temperature)
150g fine granulated sugar
3 free-range eggs (room temperature)
1 teaspoon vanilla extract
200g self-raising flour
pinch of salt
2 tablespoons cocoa
125 ml milk
Optional: buttercream & coloured fondant icing

Halloween cupcakes home

Today we are making Halloween cupcakes for the mini monsters, using 2 basic snazzie recipes. We choose chocolate cupcakes with orange coloured vanilla buttercream. On top we put witches hats, just for fun :))

How to make the Halloween cupcakes

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Melt the chocolate.

Melt the chocolate au bain marie.

Beat butter and sugar until creamy.

Break the eggs one by one.

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Beat the eggs in one by one.

Stir flour, salt and cocoa together.

Sift 1/3 in the butter mixture.

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Let the chocolate cool.

Fold in the flour mixture, in 3 parts.

Add the milk to the mixture.

Lightly fold in the milk.

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Add the chocolate to the mixture.

Fold the chocolate in.

Put cases into the baking tin.

Preheat the oven to 175°C

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Spoon the batter into the cases.

Bake the cakes max. 20 minutes.

Allow to cool on a wire rack.

Get the soft buttercream.

Stir drops of orange food colouring into your buttercream until the colour is to your liking

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Pipe buttercream on the cupcakes.

Roll the fondant icing.

Cut out figures.

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Halloween cupcakes sidepicll

Stick the decorations on the witches hats.

Put the witches hats onto the cupcakes.

Happy Halloween!