How to make Halloween cupcakes

Name: How to make Halloween cupcakes
Ingredients: 200g (7oz) self-raising flour; 200g (7oz) caster sugar; 200g (7oz) baking spread/unsalted butter; 50g (13⁄4oz) plain flour; 4 free-range eggs; 1 1/2 tsp orange flavouring; grated orange zest (optional); orange colouring (Sugarflair Tangerine); 200g (7oz) self-raising flour; 200g (7oz) caster sugar; 200g (7oz) baking spread/unsalted butter; 50g(13/4oz) cocoa powder; 4 free-range eggs; 100g (31⁄2oz) melted dark chocolate; white, black, orange and green modelling paste; cornflour in a shaker; edible glue and paintbrush; small circle cutters; small star cutter; cutting wheel; small triangle cutter; Dresden tool; ball tool; 250g (9oz) unsalted butter; 500g (1lb 1oz) icing sugar; 1 tsp vanilla

Make these adorable Halloween cupcakes with this tutorial from Britt Box. With a hidden duo-bake surprise, a colourful edge to the buttercream and a delightful topper, these Halloween cupcakes are an absolute treat!

Halloween cupcakes with ghost, pumpkin and witches hat toppers

Brought to you by Britt Box from She Who Bakes

You will need two cupcake mixes to create this effect. You can use any colours and flavours you like – it will work the same way. I just really like this chocolate orange combination as the colours work well for Halloween and the flavour reminds me of autumn! Orange and purple or orange and green would both work really well too.

Once the cupcakes are cooled and the toppers have set overnight, it’s time to decorate! Start with your chosen buttercream. I’m using vanilla for these as I think it complements the other flavours nicely and will show off the orange stripes.

Find more cake decorating tutorials here or get some more Halloween inspiration here!

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Servings

40-45 mins

Cooking Time

Ingredients

For the orange cupcakes

200g (7oz) self-raising flour
200g (7oz) caster sugar
200g (7oz) baking spread/unsalted butter
50g (13⁄4oz) plain flour
4 free-range eggs
1 1/2 tsp orange flavouring
grated orange zest (optional)
orange colouring (Sugarflair Tangerine)

For the chocolate cupcakes

200g (7oz) self-raising flour
200g (7oz) caster sugar
200g (7oz) baking spread/unsalted butter
50g(13/4oz) cocoa powder
4 free-range eggs
100g (31⁄2oz) melted dark chocolate

For the toppers

white, black, orange and green modelling paste
cornflour in a shaker
edible glue and paintbrush
small circle cutters
small star cutter
cutting wheel
small triangle cutter
Dresden tool
ball tool

Buttercream to decorate

250g (9oz) unsalted butter
500g (1lb 1oz) icing sugar
1 tsp vanilla

Instructions

For the cupcakes

Start by making your cupcake mixes. If you’ve only got one mixer I find the best way to do this is to weigh out both mixes that you need, make one mix, transfer this to another bowl and quickly wash up ready to make the next one. I don’t advise keeping cake mix out for too long as it can be detrimental to your bakes, but 5-10 minutes, while you’re making the second mix, is absolutely fine.

Once this is done, line a cupcake tin with cases. This duo recipe makes 24 cupcakes so please adjust if you want more/less. Spoon alternating mix into the cases using teaspoons until the case is about three-quarters full. I found 2tsp of each flavour worked well. Bake these at 140°C/Gas Mark 1 for 40-45 minutes or until a cocktail stick comes out clean. Leave to cool.

Ghost topper

Roll a smooth round ball of white modelling paste, then elongate this shape to create a ‘tic-tac’ shape. Set aside.

Roll out white modelling paste onto a work surface dusted with cornflour, then cut out a large circle. Paint the moulded shape with a thin layer of edible glue and place the large circle of modelling paste on top, fixing down the sides. Make sure there are pleats around the ghost as this is essentially the ‘duvet’ he is hiding under!

For the face, roll out three small balls of black modelling paste, then flatten the third to create an 'O' shape. Stick these on using a small amount of edible glue.

Pumpkin topper

Roll out a smooth round ball of orange modelling paste. Using a ball tool or the end of a paintbrush, indent the top of the pumpkin; this is where the stalk will go.

Using a Dresden tool, indent the pumpkin down the sides to create the classic rustic shape. I tend to do this in a cross pattern, then a diagonal cross.

Roll out black modelling paste quite thinly, then, using a triangle cutter, cut out 2 eyes. Then, cut out another triangle, but make it a little smaller by cutting off the end. This will be the nose.

For the smile, cut out a small circle of black modelling paste, then cut it again using the same cutter to create a crescent shape. Use the same circle cutter to cut the points off. Using the triangle cutter, cut out two points from the top at either end of the smile and one from the bottom in the middle. Stick these to your pumpkin using a little edible glue.

For the stalk, roll a small amount of green modelling paste into a sausage, then taper the end slightly and bend it over. Stick this into the hole you created using a little edible glue.

Witches hat topper

Roll out black modelling paste and cut out a small circle to make the base of the hat. Then roll a ball of black modelling paste, tapering it into a cone shape. Stick this on top of the circle using a small amount of edible glue.

Roll out a longer piece of black modelling paste and check it goes around the circumference of the base of the cone, then cut a strip using a cutting wheel or sharp knife.

Glue this around the base of the hat.

Lastly, roll out a small piece of green modelling paste and cut out a small star. Stick this to the front of the hat using a small amount of edible glue.

Leave your toppers to set overnight before using; I like to leave them on foam as this helps them dry all the way around. Once made and set, store them in a container that air can get to but dust can’t, for example, a cardboard cake box or a Tupperware box with the lid off and a sheet of kitchen roll on top. They will last for a very, very long time if stored correctly.

To decorate

Beat the butter on its own for a few minutes. Add the icing sugar a little bit at a time, mixing well in between. Finally, add the vanilla and mix well.

To make the orange stripe, fit a piping bag with your chosen nozzle. I used a 1J for a big flat swirl, then paint a few lines of gel concentrated colouring up the inside of the bag. I tend to do this in a cross. Fill your piping bag with buttercream, twist the top of the bag to secure and pipe a nice and even swirl, starting from the inside, going out.

Once piped, add your topper, sprinkles or other decorations and leave to set. Once made these cupcakes will last 3-4 days.

Last updated one year ago

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