I haven’t posted a recipe in a while but hey it’s Halloween and I couldn’t resist.
I’ve teamed up with Berryworld for some amazing Halloween recipes, so let’s dive in, starting with this Berry Spooky Halloween Cupcakes.
Prep time: 20 mins
Cook time: 15 mins
For the cupcakes
- 120g butter at room temperature
- 120g sugar
- 2 eggs, at room temperature
- 120g self-raising flour
For the decorations
- 250g icing sugar
- Orange food colouring, a black gel icing tube, liquorice laces & strawberry laces
- 6 blackberries, 6 raspberries, 6 blueberries
- Heat the oven to 170C/ 150C fan and line a muffin tin with cake cases.
- In a mixing bowl beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat in.
- Gently fold in the flour until it’s all combined and the mixture drops from the spoon with a slight tap.
- Divide the mixture between the cake cases and bake in the oven for 16-18 minutes or until they’re golden and spring back when gently pressed on the top.
- Leave to cool. When the cakes are cool, make the icing by combining the icing sugar with 2tbsp water to make a paste.
- Divide the mixture into two bowls and colour one orange. Ice half the cakes in orange and half in white.
- Use the black icing tube to draw concentric circles onto the orange iced cakes then, drag the point of a cocktail stick or skewer from the centre of the icing out to the edge. Repeat all of the way around, like the spokes of a wheel, to create a web effect.
- Add a blackberry as the spider in each web and create its legs with pieces of liquorice. Use a raspberry and blueberry together on the white iced cakes to make the head and body of a bug and again create red legs and antenna in the same way.