Spooky Halloween Cupcakes

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www.lifeandsoullifestyle.com – easy Halloween recipes

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.

Makes: 12
Prep time: 20 mins
Cook time: 15 mins

Ingredients

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

Instructions

  • 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.

 

Enjoy x

About Elsie Boat

Hi, I’m Elsie, editor of Life and Soul Lifestyle. I’m a lifestyle journalist and copywriter and have been writing about beauty and lifestyle for 10+ years.

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