Halloween is not far away, and whether or not you like to dress up in ghoulish costumes and makeup, one thing’s for certain – you can’t say no to these adorably “scary” cupcakes from McKenzie’s. We have two cupcake recipes for you, each of which just takes an hour to bake.
Halloween Blood Cupcakes
Makes: Approx. 12
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Cupcake Ingredients:
- 3⁄4 cup + 2 tbs plain flour
- 1⁄4 cup + 2 tbs cocoa powder
- 3⁄4 tsp McKenzie’s Baking Powder
- 3⁄4 tsp McKenzies Bi-Carb Soda
- 1⁄4 tsp salt
- 1⁄2 cup brown sugar
- 1⁄2 cup sugar
- 1 large egg, at room temperature
- 1⁄2 cup milk
- 1⁄4 cup canola oil
- 1 tsp vanilla extract
- 1⁄2 cup boiling water
Butter Cream Icing:
- 250g unsalted butter, softened
- 5 cups pure icing sugar
- 2 tsps vanilla essence
- 4 tsps full cream milk
Raspberry Coulis:
- 125g raspberries
- 1 1⁄2 tbsp caster sugar
- 1 tbsp water
Method:
1. Preheat oven to 180C conventional or 160Oc fan-forced. Line 12 x 1/3 cup capacity
muffin tin with cupcake patties.
2. Sift the dry ingredients into a large bowl. Add the sugars and stir to combine.
3. Add the egg, milk, oil, and vanilla and beat until combined. Add the boiling water and
mix until just combined.
4. Pour the batter into each patty case until 3⁄4 full.
5. Bake for 20-22 minutes or until the cake skewer inserted into the centre comes out clean.
Allow to cool.
6. To make the buttercream frosting: Beat butter with icing sugar using an electric
mixer until light and fluffy. Beat in vanilla essence and milk until smooth, adding extra
milk or icing sugar if necessary.
7. To make the coulis: Place raspberries, sugar and water in a small saucepan and
bring to a boil, reduce to a simmer, and cook for several minutes. Remove from heat,
puree and chill.
8. To decorate: Pipe buttercream onto each cupcake in a swirling pattern. Drizzle
the cooled coulis over the buttercream to resemble dripping blood.
Batty Cupcakes
Makes: Approx. 12
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Cupcake Ingredients:
- 3⁄4 cup + 2 tbs plain flour
- 1⁄4 cup + 2 tbs cocoa powder
- 3⁄4 tsp McKenzie’s Baking Powder
- 3⁄4 tsp McKenzies Bi-Carb Soda
- 1⁄4 tsp salt
- 1⁄2 cup brown sugar
- 1⁄2 cup sugar
- 1 large egg, at room temperature
- 1⁄2 cup milk
- 1⁄4 cup canola oil
- 1 tsp vanilla extract
- 1⁄2 cup boiling water
Buttercream Icing:
- 250g unsalted butter, softened
- 4 1⁄2 cups pure icing sugar
- 1⁄2 cup cocoa powder
- 2 tsp vanilla essence
- 4 tsp full cream milk
- 12 Oreo cookies, cut in half
- 24 edible candy eyes
Method:
1. Preheat oven to 180C conventional or 160Oc fan-forced. Line 12 x 1/3 cup capacity
muffin tin with cupcake patties.
2. Sift the dry ingredients into a large bowl. Add the sugars and stir to combine.
3. Add the egg, milk, oil, and vanilla and beat until combined. Add the boiling water and
mix until just combined.
4. Pour the batter into each patty case until 3⁄4 full.
5. Bake for 20-22 minutes or until the cake skewer inserted into the centre comes out clean.
Allow to cool.
6. To make buttercream icing: Beat butter with icing sugar using an electric
mixer until light and fluffy. Beat in cocoa powder, vanilla essence, and milk until
smooth, adding extra milk or icing sugar if necessary.
7. To decorate: Pipe buttercream onto each cupcake in a swirling pattern. Position
eyes and biscuits on the buttercream to create a bat.
