1 min read

Boo! Halloween cupcake toppers

These super cute cupcakes were created for my children's after school Halloween party.

Double chocolate chip cupcakes, with individual fondant toppers. From Frankinstein's Monster, a ghost, pumpkin, mummy and a spiders web. These were in my early days of using fondant and creating cupcake toppers.

Simple design, but they look pretty cool.

I sketched out a design for the cupcakes, before I got started, this makes the process easier when decorating and organising colours. Which in this case was left over colours from another project; green, orange, pink and white fondant. I used black food colouring mixed with cornflour to paint the eyes and mouths. The kids loved them.

Cupcake recipe

I'm a fan of Rachel Allen, and use her recipes as a base for most of my baking. This cupcake recipe is very versatile and I quite often add in different fillings from chocolate chips to frozen berries.

Ingredients

125 g (41/2 oz) butter, softened
200 g (7oz) caster sugar
x3 eggs
150 ml (5fl oz) milk
1 tsp vanilla extract
300 g (11oz) plain flour
3 tsp baking powder
1/2 tsp salt

Method

Preheat the oven to 160°C (325°F/Gas 3), and line the muffin tray with the paper cases.
Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.
Whisk the eggs together in a small bowl for a few seconds just until mixed, then gradually add them to the creamed butter mixture, beating all the time. Beat in the milk, followed by the vanilla extract, then sift in the flour, baking powder and salt and fold in gently to combine.
Divide the mixture between the muffin cases, filling each case about two-thirds full. Bake for 20–25 minutes or until well risen, lightly golden in colour and springy to the touch.
Allow to cool for 5 minutes, then remove from the tin and place on a wire rack to cool completely. While the cupcakes are cooking, or while they are cooling down, make the icing.