Are you looking for an easy treat to bring to a Halloween street party? If your family is ready to get into the spooky season spirit give these tasty mummy themed Halloween cupcake recipe a try.
We use a traditional Victorian sponge cake recipe for the base and then add delicious buttercream to finish. Plus, if you want to mix things up, we’ll show you how to make brain cupcakes perfect for hungry little Halloween zombies to sink their fangs into.
Families Tip: For both the sponge and the icing, it’s best for the margarine, butter, eggs and milk to be at room temperature.
Basic Victoria Sponge recipe (makes 12 cupcakes)
- 150g Margarine
- 150g Caster Sugar
- 3 Medium Eggs
- 150g Self-Raising Flour (sifted)
- 1 tsp. vanilla extract
- Preheat oven to 180°C fan and put the liners in the cupcake tin.
- Cream together the margarine and sugar, until light and fluffy.
- Beat in the eggs one at a time, adding a spoonful of flour if it starts to curdle.
- Mix in the vanilla extract.
- Gently fold in the remaining flour.
- Place in prepared tin and bake for 15-20 minutes.
- Cool on a wire rack.
- 150g Butter (Softened)
- 300g Icing Sugar
- Vanilla Extract
- Whisk the butter until softened and lighter in colour (about 2 minutes). Sift in 1/3 of the icing sugar and mix again, after this is all combined add a further third of the icing sugar and mix. Add about a capful of the vanilla extract then the last third of icing sugar. Once the icing sugar is all combined add a little milk to thin the icing – about 1tbsp.
- Separate 1/3 of this icing for the ‘mummy’ cupcakes then colour the other 2/3 so it is a slightly greyish pink for the ‘Brain’ cupcakes.
- 1 punnet of raspberries
- Icing Sugar
- Rinse the raspberries, add a little icing sugar and heat – I used the microwave and it needed less than a minute.
- Pass the raspberries through a sieve to get rid of the seeds I used a spoon to push the flesh through.
- Taste the remaining juice and adjust with icing sugar if it’s a little tart.
- Add ½ tsp of cornflour and bring the mix to the boil again either in the microwave or on the hob to thicken the sauce.
- Leave to cool.
- Premade cupcakes & butter icing
- Straight/Flat Icing tip
- Smarties/ Similar candies
Cover the cupcakes with a thin layer of icing using a palette knife to give you a smooth surface and base colour.
Add the remaining icing to a disposable piping bag with a straight edged tip
Start to pipe strips across the top of the cupcake starting about midway and covering one half, then pipe a few strips around the edge of the top half.
Place 2 smarties/ similar candies for the eyes then pipe around the eyes so the cupcake is covered.
- Premade cupcakes & butter icing
- Raspberry filling
- Cocktail sticks
- 50mL syringe (Can be bought from the pharmacy)
- Large round icing tip
Draw up the cooled raspberry filling into the syringe and insert the tip about half way into the cupcake, squirt some of the filling into the centre, I used about 7-10mL per cupcake – you can move the tip to different sections (but go through the same top hole)
Use a little butter icing to cover the hole and again apply a thin layer of butter icing. At this point you have 2 choices – I iced the pattern straight onto this surface – Or you could use more butter icing to create more of a dome, I would go for a rugby ball type shape.
Use a round tip to ice 2 rows of tight waves either side of the cupcake and then two lines down the centre.
Use the cocktail stick and any remaining raspberry filling to highlight some of the waves and create vein like bits. You could also use some red food colouring for this.