www.odlums.ie /recipes/halloween-cupcakes-3/

What you need:

Cupcake Ingredients:

  • 3 eggs
  • 175g Odlums self-raising flour
  • 175g soft spreadable margarine
  • 175g caster sugar
  • 1 tsp Goodalls vanilla extract
  • 2 tbsp milk ( allow it to sit out of the fridge for about 10 minutes before use )

Icing Ingredients:

  • 400g icing sugar
  • 1.5 tsp vanilla extract
  • 200g real butter (softened)
  • 2 tbsp milk
  • Purple food dye
  • Green food dye
  • Fondant
  • Red and green food gel/edible pens (for detailing) -
  • Edible spider cake toppers
  • Halloween sprinkles
  • Bat cake toppers
  • Eyeball toppers
  • Optional: Edible gold leaf

How to:

Cupcake Method (All-in-One):

  1. Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with cupcake cases.
  2. Place the eggs, flour, margarine, sugar, vanilla extract, and milk into a large mixing bowl.
  3. Beat everything together using an electric whisk or stand mixer until the batter is smooth and well-combined.
  4. Divide the batter evenly among the cupcake cases.
  5. Bake for 18-20 minutes, or until a skewer inserted into the center comes out clean.
  6. Remove from the oven and allow to cool completely on a wire rack before decorating.Icing Method:
  7. In a large bowl, beat the butter until light and fluffy.
  8. Gradually sift in the icing sugar, beating continuously until smooth.
  9. Add the vanilla extract and milk, beating until you reach a soft, spreadable consistency.
  10. Divide the icing into two bowls.
  11. Colour one portion with purple food dye and the other with green food dye, mixing until the colour is evenly distributed.

Decoration:

  1. Two-Tone Swirl Icing: Place a nozzle of your choice in a piping bag. Using a small spoon dollop in green, purple, green, purple and keep going until the piping bag in about three-quarter ways. Push out any air, push the top and gently push the icing down to the nozzle. Swirl, with even pressure from the otherside around the edge and work your way into the middle and upwards. Add on some cake toppers or sprinkles.
  2. BeetleJuice Fondant: Roll out the white fondant icing to about 0.5cm thick. Cut out small rounds to sit on top. Using a black food gel pen draw black lines across the white fondant. Pipe around the edge with a green or purple buttercream icing using a fluted nozzle or a small star nozzle. Sit a cake topper on top.
  3. Batman Cupcake: Using a large star nozzle in a piping bag filled with black icing sugar, pipe a swirl design working from the otherside to the centre and upwards. Carefully place on some edible golf leaf and sit a bat topper in the centre.
  4. Eyeballs: Stick a small circle of fondant down on the cupcake. Pipe a small blob of fondant in the centre. Sit the eyeball on top. Using red food gel, draw out the red lines. Draw a green circle around the eyeball. Pipe a green border around the edges.

Halloween Cupcakes

CATEGORY: Self Raising Flour
COOK TIME: 15 - 18 minutes 
Odlums Halloween cupcakes

What you need:

Cupcake Ingredients:

  • 3 eggs
  • 175g Odlums self-raising flour
  • 175g soft spreadable margarine
  • 175g caster sugar
  • 1 tsp Goodalls vanilla extract
  • 2 tbsp milk ( allow it to sit out of the fridge for about 10 minutes before use )

Icing Ingredients:

  • 400g icing sugar
  • 1.5 tsp vanilla extract
  • 200g real butter (softened)
  • 2 tbsp milk
  • Purple food dye
  • Green food dye
  • Fondant
  • Red and green food gel/edible pens (for detailing) -
  • Edible spider cake toppers
  • Halloween sprinkles
  • Bat cake toppers
  • Eyeball toppers
  • Optional: Edible gold leaf

How to:

Cupcake Method (All-in-One):

  1. Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with cupcake cases.
  2. Place the eggs, flour, margarine, sugar, vanilla extract, and milk into a large mixing bowl.
  3. Beat everything together using an electric whisk or stand mixer until the batter is smooth and well-combined.
  4. Divide the batter evenly among the cupcake cases.
  5. Bake for 18-20 minutes, or until a skewer inserted into the center comes out clean.
  6. Remove from the oven and allow to cool completely on a wire rack before decorating.Icing Method:
  7. In a large bowl, beat the butter until light and fluffy.
  8. Gradually sift in the icing sugar, beating continuously until smooth.
  9. Add the vanilla extract and milk, beating until you reach a soft, spreadable consistency.
  10. Divide the icing into two bowls.
  11. Colour one portion with purple food dye and the other with green food dye, mixing until the colour is evenly distributed.

Decoration:

  1. Two-Tone Swirl Icing: Place a nozzle of your choice in a piping bag. Using a small spoon dollop in green, purple, green, purple and keep going until the piping bag in about three-quarter ways. Push out any air, push the top and gently push the icing down to the nozzle. Swirl, with even pressure from the otherside around the edge and work your way into the middle and upwards. Add on some cake toppers or sprinkles.
  2. BeetleJuice Fondant: Roll out the white fondant icing to about 0.5cm thick. Cut out small rounds to sit on top. Using a black food gel pen draw black lines across the white fondant. Pipe around the edge with a green or purple buttercream icing using a fluted nozzle or a small star nozzle. Sit a cake topper on top.
  3. Batman Cupcake: Using a large star nozzle in a piping bag filled with black icing sugar, pipe a swirl design working from the otherside to the centre and upwards. Carefully place on some edible golf leaf and sit a bat topper in the centre.
  4. Eyeballs: Stick a small circle of fondant down on the cupcake. Pipe a small blob of fondant in the centre. Sit the eyeball on top. Using red food gel, draw out the red lines. Draw a green circle around the eyeball. Pipe a green border around the edges.

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