Halloween Ghost Cupcakes
Serves : 16 cupcakes
Creepy and kooky Ghosties and Red Devils make Halloween a little cuter and definitely sweeter with these Halloween Cupcakes in a sticky toffee flavour!
Ingredients
For the Cupcakes
- 200 g Butter Salted
- 1 tbsp Golden Syrup or Light Corn Syrup
- 4 Eggs Medium
- 200 g Self-Raising Flour or Cake Flour
- ¼ tsp Baking Powder
- 1 tsp Vanilla Extract
- 150 g Caramel Sauce or Dulce de Leche
For the Frosting and Decoration
- 250 g Butter Salted
- 500 g Icing Sugar or Powdered Sugar
- 50 g Soft Toffees or Chewy Caramels
- 2 tbsp Double Cream or Heavy Cream
- Black Fondant or Sugarpaste
- Red Food Colouring Gel
Instructions
- To make the cupcakes: Preheat oven to 180C or 160C (fan) and line a deep muffin tray with 12 cupcake cases.
- In a large bowl or stand mixer, add the caster sugar, butter and golden syrup. Beat until fluffy and creamy. Add the eggs, one at a time, beating well between each one.
- Add half of the flour and baking powder and mix together until just combined. Add the rest of the flour and baking powder, and mix together until well combined.
- Use an ice cream scoop to divide the batter between the cupcake cases, they should be approximately ½ to ⅔ full.
- Bake for 20 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
- When the cupcakes have cooled, use an apple corer, core each cupcake and fill with the caramel sauce or Dulce de Leche.
- To make the buttercream frosting: Add the toffees and double cream to a small saucepan and gently heat, stirring continuously, until the toffees have melted. Remove the mixture from the heat, and allow to cool.
- In a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar and 1 tablespoon of the cooled toffee sauce. Beat until smooth. Add the remaining icing sugar and 1 more tablespoon of the cooled toffee sauce. Beat until smooth. Add the remaining icing sugar and 1 more tablespoon of the cooled toffee sauce. Continue to beat until smooth.
- Put half of the frosting into a separate bowl, and with the remaining half, mix in the red food gel, a little at a time, until you get the colour you want.
- To decorate the cupcakes: Fill a piping bag fitted with a 1cm plain/smooth nozzle with the caramel frosting. Pipe the frosting into three mounds onto equal cupcake, with them getting smaller in size. Pipe half the cupcakes with the plain frosting, and half with the red frosting.
- To finish the cupcakes, add two small dots of black sugar paste to the ghost cupcakes for eyes, and roll horns and a tail for the devil cupcakes.
Notes
- Any leftover caramel sauce or frosting, can be kept in an airtight container, in the fridge, for up to 1 week.
- The cupcakes will keep fresh for up to 3 days in an airtight container.
- Switch out the caramel centre for candy, like M&Ms, for a pinata style cupcake - perfect for trick or treaters
Nutrition
Serving: 1cupcakeCalories: 431kcalCarbohydrates: 50gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 104mgSodium: 258mgPotassium: 57mgFiber: 1gSugar: 34gVitamin A: 798IUCalcium: 29mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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