Halloween Cupcakes Decorating Ideas and Recipes
Spooky Halloween cupcakes
The time has come to start baking up Halloween goodies, and I have found some great Halloween cupcakes decorating ideas for you. After all, a Halloween cupcake is not a Halloween cupcake without the proper decor.
Lots of creepy creatures, like bats and worms, make great cupcake toppers. Of course, you can try my favorite, Halloween spider cupcakes. Or why not go with death-themed cupcakes that feature tombstones? There are plenty of great Halloween cupcakes decorating ideas out there.
Halloween cupcakes decorating ideas
The easiest way to turn a regular cupcake into a Halloween cupcake is to get a black tube of frosting and draw a bat, spider, tombstone or any other Halloween character you choose on top of white frosting. You won’t need fast cash loans to complete this idea, as it’s pretty inexpensive.
Another cool idea is to use gummy worms. With these Halloween cupcakes decorating ideas, you can create something delicious and gross at the same time. Now that you’ve got some Halloween cupcakes decorating ideas, what to put them on? Here are some great recipes I collected from a few different recipe sites.
Devil’s Food Cupcakes
What could be more appropriate for Halloween than Devil’s Food Cake? Martha Stewart says this recipe that includes sour cream makes the cupcakes deliciously moist and just slightly tangy. Sounds delicious.
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp coarse salt
3 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
1 TB plus 1 tsp pure vanilla extract
1 cup sour cream, room temperature
Preheat oven to 350. Whisk cocoa and hot water until smooth. In a separate bowl, whisk flour, baking soda, baking powder and salt.
In a saucepan on medium-low heat, melt butter with sugar and stir. Pour into a mixing bowl. Use an electric mixer to beat until mixture is cooled. It will probably take four or five minutes on medium-low speed. Add eggs, beating each in one at a time. Beat in vanilla and cocoa mixture. Use low speed to add flour mixture gradually, and add the sour cream halfway through.
Pour the batter into paper baking cups in muffin tin. Halfway through baking, rotate tins, bake about 20 minutes and test doneness with toothpick. Let cool completely before decorating. Cupcakes can be stored overnight at room temperature.
Caramel Mudcake Cupcake Recipe
3½ ounces white chocolate, coarsely chopped
4½ ounces butter, coarsely chopped
2/3 cup brown sugar
¼ cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
Preheat the oven to 330. In a saucepan on low heat, combine chocolate, butter, sugar, syrup and milk. Stir until melted. Let it cool for about 15 minutes while you sift the flours. When mixture is cooled, mix in flours. Lightly beat the egg an stir it in. line muffin tins with paper baking cups ad add batter. Bake 30 minutes.
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
7 ounces sweetened, shredded coconut
Preheat oven to 325. Use the paddle attachment in an electric mixing bowl on high speed to cream the butter and sugar until light and fluffy. It should take about 5 minutes. Switch mixer to low speed and add the eggs one at a time. Add the vanilla and almond extracts. Mix well.
Sift together the flour, baking powder, baking soda and salt in a separate bowl. Gradually add the dry ingredients, alternating with the buttermilk. Fold in the coconut. Bake in cupcake pan with paper liners for 25 to 35 minutes, until tops are brown and a toothpick comes out clean.