Halloween is here again and what better way to show off your cooking skills than by whipping up some cupcakes which can be easily transformed to make scary, yet delicious treats that will complete any Halloween party or gathering.
Self taught baker and owner of The Bakery Lounge, Olivia Zampi, talks us through her spooky but delicious, easy-to-do cup cake recipe below! Happy baking!
Vanilla Cupcake Recipe
345g all-purpose flour
1 tablespoon baking powder
226g unsalted butter, (softened)
350g granulated sugar
4 medium eggs, (room temp)
2 tablespoons vanilla extract
240ml semi-skimmed milk
Preheat the oven to 180 degrees and line two muffin tins with twenty-four muffin size black cupcake papers.
In a medium size mixing bowl, sift together the flour and baking powder.
In a separate bowl beat the butter until soft and creamy (either electric or hand mixer is fine). Add the sugar and combine with the butter – beat until light and fluffy.
Add the eggs one at a time beating well, until combined. Mix in the vanilla extract.
Alternately add the flour mixture and milk to the wet ingredients each in three stages. Fold the flour and milk into the batter by hand.
The batter should be smooth and will be fairly thick.
Use a tablespoon to add the mixture to the cupcake cases. Fill the cases to 3/4 full.
Bake the cupcakes until golden brown and springy to touch.
460g icing sugar
226g unsalted butter, (softened)
1 tablespoon vanilla extract
2-4 tablespoons semi-skimmed milk
Use either a hand or electric mixer and beat the butter until soft and creamy.
Mix in the vanilla.
Add the icing sugar gradually mixing on low speed until fully combined.
Add the milk as needed.
Beat on high speed until the mixture is smooth and fully combined. For the cupcakes you want the frosting to be quite stiff so you can pipe it – when lifting a spoonful out of the bowl it should not drop off the spoon. Add more icing sugar as needed and mix until you are satisfied with the consistency.
Refrigerate for 20 minutes. When the cupcakes are cooled fill your piping bag with the star nozzle and then with a generous helping of frosting.
Carefully pipe the frosting onto each of the cupcakes. Hold the bag about a centimeter above a cupcake and have the tip pointing towards the middle. Apply gentle pressure to the bag and gently draw your hand around in an anti-clockwise circle with the bag. As you come around for the second time lift your hand with a slight twist so a nice frosted peak forms on the top of the cupcake.
Place the frosted cupcakes in the fridge to set the icing for 15 minutes.
How to Make a Fondant Pumpkin
Orange sugar paste 600g
(You can mix red and yellow sugar paste together if need be)
Green sugar paste 150g
Black sugar paste 200g
Roll 25g of orange sugar paste into a ball between your hands.
Use the tip of your little finger to press a small indent into the top centre of the ball. Place the orange ball onto a piece of baking parchment or non stick surface and press down gently so the base flattens out. Repeat the process until you have 24. Leave to harden.
For the leaves take a small segment of the green sugar paste and roll into a ball. Flatten the ball between forefinger and thumb and pinch one end so it becomes a teardrop shape.
Brush a tiny bit of water into the indent on one orange ball and insert the leaf. Repeat this process until each pumpkin has a leaf.
Roll out a thin sausage of black sugar paste and cut up into small segments. These will be the stems for the pumpkins. Pop each black sugar paste segment next to a leaf on top of one of the pumpkins. Repeat until all pumpkins have their stems.
Roll out a long thin sausage of black fondant and cut 24 pieces, each about 1.5cm long. These are to be the pumpkin’s smiles. Use a tiny dab of water to make the sugar paste sticky and fix one of these pieces onto one of the orange balls. Use your fingertips to gently push the edges upwards. Repeat until you have 24 smiles!
Roll a very small ball of black sugar paste and pinch into a triangle. Repeat until you have 24 and then fix each nose in place onto the centre of the pumpkins face above the smile.
Take a pea-sized segment of black sugar paste and cut in half. Flatten one half with your forefinger and thumb and pinch the edges to form a triangle. Repeat this process for the remaining half. Pop the triangle eye pieces into place on the orange ball above the nose. Use a tiny bit of water to fix in place.
Gently pop your smiling pumpkin on top of your cupcake!4