Spookily Scary Halloween Cupcakes

Helloooooooo every ghost and zombie and welcome to a spooktacular recipe that will freak your friends! 

You Will Need:

For The Spook-cakes:

• 115g Unsalted Butter
• 115g Self Raising Flour
• 115g Caster Sugar  
• 2 medium eggs
• 2 tsp Vanilla Extract
• 1/2 tbsp milk

For the Blood Drizzle:

• 1 tbsp Lemon Juice
• 1 tbsp Caster Sugar
• Red Food Colouring

For The Butter-scream:

• 45g Unsalted Butter
• 90g Icing Sugar
• 1/2 tbsp Milk
• Blood Red Food Colouring
• Gummy Worms

 Method:

• Preheat your cauldron to 180 (fan) (gas mark 6 / 200C)

• Line a baking tray with 12 creepy spook-cakes cases of your choice.

• Cream together your butter and sugar until light and creepy.
• Crack in both of your yellow eyes (eggs) and mix until combined, do not over mix as you will scramble the eggs (now that is scary!).
• Sift in your crushed bone powder (self-raising flour) about 1/3 at a time until it is all combined.
• Add in your vanilla extract and pour in your cow ectoplasm (milk).
• Pop your mixture into your spook-cake cases, they should be mostly to half full.
• Bake your spook-cakes for 15-20 minutes depending on your oven. 
• Mix your drizzle ingredients together in a small bowl and drizzle over your spook-cakes as soon as they come out of the oven ( this keeps them moist)

• Leave your spook-cakes to cool on a wire rack for 10-15 minutes.
• To start your butter-scream combine your butter and icing sugar.
• Add milk if needed to make the perfectly blood curdling butter-scream.
• Once your spook-cakes are completely cooled, ice them. Personally, I used a piping bag with a star shaped nozzle and started from the outside, slowly working your way into the middle. 
• Finally, decorate them with dripping red food colouring (blood) and gummy worms.

• Enjoy an Erie night with your spookatular spook-cakes.

Hope you enjoyed this spooky recipe I loved making it! If you would like to see the full breack down of ingredients and more explanation on the vanilla cupcakes and butter cream check out my last two blog posts.