Kiddipedia
With Halloween quickly creeping up on us, it’s time to get prepared for all things sweet!
Looking to wow your neighbourhood trick or treating guests? These delicious and spooky cupcake recipes from McKenzie’s are perfect for all to enjoy!
Get the kids in the kitchen this Halloween with two boo-tiful cupcake recipes that take under an hour to cook and create.
McKenzie’s Batty Cupcakes
Makes: Approx. 12
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Cupcake Ingredients: ¾ cup + 2 tbs plain flour
¼ cup + 2 tbs cocoa powder
¾ tsp McKenzie’s Baking Powder
¾ tsp McKenzies Bi-Carb Soda
¼ tsp salt
½ cup brown sugar
½ cup sugar 1 large egg, at room temperature
½ cup milk ¼ cup canola oil 1 tsp vanilla extract
½ cup boiling water
Buttercream Icing:
250g unsalted butter, softened
4 ½ cups pure icing sugar
½ cup cocoa powder
2 tsp vanilla essence
4 tsp full cream milk
Oreo cookies, cut in half
24 edible candy eyes
Method:
- Preheat oven to 180C conventional or 160Oc fan-forced. Line 12 x 1/3 cup capacity muffin tin with cupcake patties.
- Sift the dry ingredients into a large bowl. Add the sugars and stir to combine.
- Add the egg, milk, oil and vanilla and beat until combined. Add the boiling water and mix until just combined.
- Pour the batter into each patty case until ¾ full.
- Bake for 20-22 minutes or until the cake skewer inserted into the centre comes out clean. Allow to cool.
- 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.
- TO DECORATE: Pipe buttercream onto each cupcake in a swirling pattern. Position eyes and biscuits on the buttercream to create a bat.
Halloween Blood Cupcakes
Makes: Approx. 12
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Cupcake Ingredients:
¾ cup + 2 tbs plain flour ¼ cup + 2 tbs cocoa powder
¾ tsp McKenzie’s Baking Powder
¾ tsp McKenzies Bi-Carb Soda
¼ tsp salt
½ cup brown sugar
½ cup sugar
1 large egg, at room temperature
½ cup milk
¼ cup canola oil 1 tsp vanilla extract
½ 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 ½ tbsp caster sugar
1 tbsp water
Method:
- Preheat oven to 180C conventional or 160Oc fan-forced. Line 12 x 1/3 cup capacity muffin tin with cupcake patties.
- Sift the dry ingredients into a large bowl. Add the sugars and stir to combine.
- Add the egg, milk, oil and vanilla and beat until combined. Add the boiling water and mix until just combined.
- Pour the batter into each patty case until ¾ full.
- Bake for 20-22 minutes or until the cake skewer inserted into the centre comes out clean. Allow to cool.
- TO MAKE BUTTERCREAM ICING: 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.
- TO MAKE 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.
- TO DECORATE: Pipe buttercream onto each cupcake in a swirling pattern. Drizzle the cooled coulis over the buttercream to resemble dripping blood.
The taste of these sweet treats certainly won’t scare anyone away this Halloween!
For more delicious recipes, visit the McKenzie’s website and download their free recipe eBooklets here.
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