Tag: Halloween party

15 Halloween cupcakes

It’s that time of year again when you get to show off your spooky, gruesome cupcake recipes that are sure to impress all the kids and their parents – you guessed it, it’s time for Halloween recipes!

Cupcakes are the perfect choice for any celebratory occasion and can be easily transformed to make scary, yet delicious treats that will complete any Halloween party or gathering. Whether you want to create quirky pumpkins or spooky spiders this Halloween, we’ve got some great recipes to choose from.

We’ve rounded up our top 15 Halloween cupcake recipes (it was a tough job) and popped them all in one place for you. Our favourites include a range of both simple and challenging recipes – which ones will you choose to make this year?

For those who want to rustle up a quick ghost or spiders’ web you can try our scary fairy cakes or Halloween carrot muffins. Or if you want to push your cupcake decorating skills to the next level try making your very own gingerbread gravestones with R.I.P. on them – very impressive. Not too mention our Halloween whoopie pies and pumpkin and maple cupcakes.

With all these scary cupcakes to choose from, you’ll be spoilt for choice this Halloween! Get baking now in time for the big day.

See something you like? Add it to your very own recipe book.

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Vampire cupcakes

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Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These spooky and impressive vampire cupcakes are sure to turn a few heads at your Halloween party this year. With a soft red velvet sponge, these cupcakes are perfect for Halloween – the kids will love them!

That’s goodtoknow

If you can’t find buttermilk make your own with 240ml of milk with 2 tablespoons of lemon juice and leave to stand for 5 minutes

Ingredients

For the red velvet cupcakes

110g Trex or vegetable fat
300g golden caster sugar
2 large eggs
260g self-raising flour
10g cornflour
240ml buttermilk
1tsp vanilla extract
1tbsp good quality cocoa powder
½tsp salt
2tbsp red food colouring
1tsp white wine vinegar
1tsp baking powder

For the buttercream:

60g unsalted butter
120g full-fat cream cheese
480g icing sugar
1tsp vanilla extract

For the vampire topper:

400g white ready to roll fondant
150g black fondant
100g red fondant
White sprinkles
Red food colouring
White alcohol for painting

You will also need:

Circle cutters: 68mm & 58mm for the face. 13mm, 10mm and 7mm for the eyes
Palette knife
Water bush for sticking
Bow mould (optional)
Fondant smoother (optional)

Method

For the cakes:

Preheat your oven to 160°C/325°F/Gas Mark 3 and line your tray with your cake cases.
Cream the Trex and sugar until light and fluffy then add in the eggs and beat again.
Sift the flours, cocoa and salt and add 1/3 into the mixture with 1/3 of the buttermilk and beat, repeat until all the flour and buttermilk has been added.
Add the vanilla, red colouring, vinegar and baking powder and beat again.
Fill the baking cases to 2/3 full and bake for 30 mins, they will be springy to the touch when ready. Leave in the tray for 10 mins before popping onto a cooling rack

For the buttercream:

All into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny.

For the vampire toppers:

Ice the cupcakes using a small palette knife, making sure you don’t go right up to the paper cases
For the face – Roll the white fondant out to 3mm thick and cut 14x 68mm sized circles and place over the icing, smoothing the edges with your fingers
For the hair – Roll out the black fondant to 2mm thick and cut 14x 68mm sized circles. Using the 58mm cutter, cut out the hair in two sections to create a point in the centre ¾ of the way up the circle. Stick with a brush of water at the top of his head.
For the eyes – Roll the leftover black fondant to 1mm thick and cut 28 x 13mm circles and 28 x 7mm circle for the eyes. Roll the red fondant to 1mm and cut 28x 10mm. Roll out the white fondant ro 1mm and cut 28x 13mm white circles. Stick them on top of each other starting with the black and finishing off with a white sprinkle. Stick the eyes to the face with a brush of water.
For the nose – Roll 14 little balls of white fondant and then shape into a petal shape, stick in the centre of his face with a brush of water.
For the mouth – Using the leftover black fondant, roll long sausage type shapes, you can use a fondant smoother to get an even shape if you have one. Cut to size and stick on with a brush of water.
For the teeth – Using the leftover white fondant, cut tiny triangles for the teeth and with a brush of water stick to the mouth. Paint the ends with red food colour and a touch of white alcohol to help it dry.
For the ow tie – Using the red fondant, mould 14 bows or shape them by hand. Stick under the chin with a brush of water.

By Victoria Threader

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Halloween recipes face-off

Trick or treat? Which of these spooky recipes do you prefer? We’ve got 15 Halloween face-offs, click through each to vote. Halloween cupcakes or spider’s web whoopie pies?

Spider’s web whoopie pies

Or would you rather make an inventive whoopee pie?
Make the recipe now

60% 1791 votes

40% 1791 votes

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Pumpkin Cheesecake Shooters

When you need a “little” treat, these delicious pumpkin cheesecake shooters are the perfect sweet fix. Perfect to serve at Halloween party or to add to your Thanksgiving table!

I love the idea of serving bite sized desserts at a party, it’s perfectly portioned, and if there are other desserts on the table, it’s just the right amount. You can buy inexpensive shot glasses at the dollar store and if you are bringing a dessert to a party, you can even give the shot glasses to the host as a gift.

These can be made ahead and kept chilled until ready to serve. Of course, if you rather use larger glasses, you can make 8 servings and double the filling.

My whipped topping of choice is Truwhip, and I’m excited they just came out with a light version! I love that it contains all natural ingredients, no HFCS, hydrogenated oils, transfats or GMOs. ^[1]

Enjoy!

Pumpkin Cheesecake Shooters
gordon-ramsay-recipe.com
Servings: 16 • Size: 1 shot glass* • Old Points: 2 pts • Points+: 2
Calories: 78 • Fat: 4.2 g • Carb: 11.6 g • Fiber: 0 g • Protein: 1 g • Sugar: 7.5 g
Sodium: 16.5 mg

Ingredients:

3 (1.5 oz total) whole chocolate graham crackers
4 oz 1/3 fat cream cheese, softened
1/2 cup pure canned pumpkin
1 tsp pure vanilla extract
3 tbsp dark brown sugar, unpacked
1 tsp pumpkin pie spice
1/4 tsp nutmeg1/4 tsp cinnamon
8 oz light whipped topping (I used Truwhip^[2] light)

Directions:

Crush graham crackers in a food processor. Set aside.

In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy. Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off.

To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.

*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.

References

^{^} Truwhip (www.truwhip.com)
^{^} Truwhip (www.truwhip.com)