Halloween Cup Cakes Recipe
Halloween cup cakes is one activity that I wrote about in my post, School Holiday Fun: Halloween so I have decided to pass on the recipe and how we made them.
Whilst I used this recipe to make Halloween cup cakes it can be used for a variety of cakes. On this occasion, as seen in the picture, I used it to make 4 large pumpkin and coffin cup cakes! They were delicious and because I filled the mould too high I was able to slice the top off making an extra two cakes; one each for all of us here.
The recipe can be used to make a 7 inch Victoria sponge, approx. 18 small fairy cakes or approx. 6 larger cup cakes.
I used a heat resistant silicone cake mould for the halloween themed cakes which is how they got their fabulous shape
- 100g softened butter (I used Stork)
- 100g caster sugar
- 100g self raising flour (sifted)
- 2 eggs
- 45ml (3tbsp) jam - Victoria sponge
- 60ml (4tbsp) whipped cream - Victoria sponge
- icing sugar - Victoria sponge
- Pre-heat your oven to 180*C / Gas Mark 4
- Prepare your tins / cake cases. Using butter and grease proof paper, grease two 17 inch cake tins if making a Victoria sponge, or place your cake cases in a cake tray.
- Cream butter and sugar together
- Beat in eggs one at a time
- Add 15ml (1tbsp) of flour with each egg
- Gently fold in the remaining flour
- Transfer equal amounts to your tins or cases and smooth the tops.
- Bake for 25-30 minutes or until well risen and golden (use the point of a knife to test if the cake is cooked through - put the knife through the centre of the cake from the top and pull it out. If it is clean the cake is done, if it comes out with mix on it leave it to cook a little longer)
- If cooking Victoria sponge leave the cakes for 2-3 minutes before turning out onto a wire rack then strip the grease proof paper of gently.
- Put cakes in cases straight onto a wire cooling rack.
- When cold, decorate / sandwich the cakes together with jam and cream and sprinkle on icing sugar.
Decorating Cup Cakes and Fairy Cakes
For the Halloween cup cakes we melted some , mixed in some gel food colouring and painted on with small cake decorating brushes - if you don't have these the unused children's small paint brushes will suffice.
Fancy making a chocolate sponge instead?
Just replace 25g of flour with 25g of sifted cocoa powder. Simples!
So, there is how I made the Halloween cakes and I would now like to set you a challenge...
I would love for you to make cakes using the recipe above and maybe even make your own variations. Send in pictures of your finished creations and they may be used on my Facebook, Instagram or Pinterest pages 🙂
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