Halloween is almost here so it’s time for a spooky bake to get your treats looking as spooky as your costumes. These ghoulish melting heart cupcakes are easy to make and deliciously scary and effective.
For the cakes you’ll need:
- A cupcake tray with 12 holes
- 12 cupcake cases
- 200g margarine/unsalted butter
- 200g Self Raising Flour
- 200g Caster Sugar
- 4 Medium Eggs
- 1 tsp baking powder
- 1 tsp Vanilla Essence
- Strawberry jam
and for the decoration:
- 12 strawberries
- 200g white chocolate
- mini milk chocolate chips
- 200g unsalted butter
- 400g icing sugar
- 1 tsp vanilla essence
- Splash of milk
- Piping bag
To start, preheat your oven to 180 degrees or gas mark 5
In a bowl of a freestanding mixer, or a mixing bowl if using a hand held electric beater, combine your margarine and caster sugar and beat until light and fluffy.
In a separate bowl sift together your flour and baking powder, and add 1 spoon of flour to your bowl as you add 1 egg, beat until combined. Repeat for all 4 eggs, adding the vanilla essence with your last egg.
Slowly fold in your remaining flour until just combined – be careful not to overmix so that you can keep your batter nice and light.
Spoon the cake mix into your cupcake cases in your cupcake tin and bake for 15 minutes until golden and risen.
Whilst your cupcakes are baking, break your white chocolate into chunks and place in a bowl. Melt in the microwave in 30 second intervals, stirring after each heating session. Be careful not to overheat here, you’re looking for partially melted chocolate with some unmelted chunks remaining – if you stir and keep stirring this will melt and you’ll have perfectly melted chocolate to work with.
Wash and dry your strawberries and dip each one into the chocolate until fully covered and then place on a sheet of baking paper on a baking tray, sliding slightly to create a tail for your strawberry ghoul. Whilst the chocolate is still liquid use three of your mini milk chocolate chips to form the eyes and mouth of your ghost.
Once all strawberries have been dipped pop your tray of ghouls into the fridge to set.
Your cupcakes should now be nearly done. Take them out when ready and leave them to cool completely on the side.
Now it’s time to make our butter cream. Start by sifting your icing sugar into a mixing bowl.
Cut your unsalted butter into chunks and add to the bowl of your mixer, beating until light and smooth. Beat until your butter is as light as you can get it and then add your icing sugar gradually a bit at a time, beating thoroughly. Add in your vanilla essence and a splash of milk part way through this process and keep beating until all sugar and butter are combined.
Scoop your icing into your icing bag, snip off the end to give you a 5p sized hole for piping and set aside.
Top tip: Put your icing bag into a pint glass, folding the edges over the edge of the glass for an easy hands free way of filling your piping bag
Once your cupcakes are completely cold use a teaspoon to scoop out a hole in the centre of the top of your cupcake and fill this hole with strawberry jam. (Those scooped out bits of cake are for you, you deserve them!)
Top each of your cupcakes with a swirl of your butter cream and then place one of your ghoulish strawberries on top of each.
Voila! EnjooooooooOOOOOOooooooy if you dare