Halloween Cupcakes

As we approach the spookiest day on the October calendar, I thought now would be the perfect time to whip up a batch of Halloween inspired cupcakes to celebrate the season! Whether you’re off to a Halloween party, planning a scary movie night in, or just want to do something festive to mark the occasion, I think these Halloween cupcakes are such an easy yet effective way to get into the (spooky) spirit! I’m a big fan of using packet mixes from our good friend Betty Crocker, and since my Christmas Tree Brownies received so much positive feedback (both online and in real life) and my Valentine’s Day Brownies managed to rack up 458 likes here on WordPress, it’s clear others do too! So I decided to stick with that method for another holiday. Keep reading to find out how I made these Halloween cupcakes, and if you enjoy this post, please give it a “like” so I know!

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You Will Need

Cupcakes

  • Betty Crocker Triple Chocolate Muffin Mix
  • 1/2 cup (125ml) water
  • 1/3 cup (80ml) vegetable oil
  • 2 extra large eggs

Icing

  • Betty Crocker Creamy Delux Vanilla Frosting
  • Red food colouring
  • Yellow food colouring
  • A snap lock bag (or an actual piping bag)

I found a little Halloween cupcake set at Coles that had festive looking cupcake cases and toothpick decorations. These aren’t essential, they’re just decorative, but they are a super easy way of making your cupcakes look more Halloweenie!

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Here’s How You Do It

  1. Preheat oven to 200°C (180°C fan forced). *Betty says to grease a 12 cup regular muffin pan with cooking spray, but I used muffin cases so I skipped that step.
  2. Stir muffin mix, water, oil and eggs in a medium bowl and mix with a wooden spoon for 2 minutes. (Do not eat the batter as it contains raw eggs.) Spoon batter into muffin pans filling each cup about 2/3 full. This was by far the most tedious part. But just go slowly with each one and keep topping up the cupcakes you think are lacking in batter until you’ve finished.
  3. Bake for 15 – 20 minutes or until tops spring back when lightly touched in the centre. Cook time may vary depending on oven. Cool for 10 minutes in pan, then remove from the pan onto a wire rack to cool completely.

Muffins are best eaten fresh on the day they are made. Serves 12.

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Decorating

While you let your muffins cool, it’s time to prepare the decorations!

  1. Spoon the Betty Crocker vanilla frosting into a bowl.
  2. Add a little bit of red food colouring and mix it throughly through the frosting. The more food colouring you add, the more pigmented and darker your icing will be, so start with a little and intensify it gradually.
  3. At a little bit of yellow food colouring. The red will make the white icing pink, but the yellow will make the mixture turn a perfect Halloween orange shade. Again, the amount of yellow you add will decide how orange the icing will be.
  4. Spoon your coloured icing into the corner of a snap lock bag. Seal the bag and twist it so all the icing gathers at the corner.
  5. Snip the corner of the bag – the bigger the snip, the thicker the icing will come out and vise versa. I got crafty and tried to snip my corner and make a star shape so my icing would have some variety, which is why they have texture and swirls, but that extra step is up to you and not essential!
  6. Pipe your cupcakes.
  7. Add the little toothpicks if applicable. I couldn’t find black sprinkles or any Halloween sprinkles, but if you can, they would look amazing in the place of these toothpicks!

Jessica’s Tip: It’s better to make more icing than less. I didn’t know how much icing I would need, so I only used half of the Betty Crocker frosting and surprise, I ran out with 4 cupcakes still to go! I whipped up a whole new batch of icing but the colour was completely different, it was way darker compared to the pastel orange mixture I made previously. I actually like the variation of colour, but if you definitely want cohesion, I strongly recommend making heaps of icing as it’s so hard to make the same shade again!

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So that’s how I made these Halloween cupcakes! They’re so easy and effective and are a fun way of getting into the Halloween spirit! I hope this got you inspired or gave you some ideas for what you could bake this spooky season. If you were inspired and do make something, feel free to tag me on Instagram @jessica_riga or Twitter @JessicaRigaBlog as I would love to see your creations!

If you enjoyed this post please give it a “like” so I know!

All the love,

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47 thoughts on “Halloween Cupcakes

    1. AH THANK YOU!! It’s been super overcast and rainy where I live and I have white walls so the lighting was amazing and so bright yesterday when I made them hahaha 😂 I would love to see them if you make something! Thanks for reading!

      Liked by 1 person

    1. Hey! Thank you! I used a snap lock bag and cut the corner off, the bigger the hole your cut, the bigger and thicker the icing will be when it comes out, so that should solve your thin piping problem! To create a bit of texture I cut two slits in my corner to create a frayed, almost star shape and it sort of worked haha

      Like

  1. Reblogged this on Get Your Gorgeous On and commented:
    These Halloween Cupcakes are da Bomb!
    A good idea especially if you are an okay baker or cook but not great. Plus, gives the opportunity to create memories with your kids or family and get them involved. They can help stir the mix, pop it into cupcake wrappers, lick the wooden spoon and bowl, and put the cupcakes in the oven then help decorate.

    I personally think Betty Crocker can be a lifesaver, enjoy!

    Liked by 1 person

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