For those of you looking to throw a Halloween knees-up, we've got everything you need for the perfect treats: too-cute-to-eat spooky cupcakes, with yummy candies and ghoulish decorations from FairPrice Finest. Put on your baker's hat!
Boo! in a cup
Cupcake connoisseurs we may be, but making them on our own can spell disaster. Lucky we've got friends in gourmet places. We got some expert advice on how to make a very basic chocolate cupcake look extraordinary in a few easy steps. The basic chocolate cupcake (see recipe here) is very straightforward, and you can top it with amazing Halloween designs using standard kitchen tools, fondant, buttercream frosting and other fun supermarket ingredients like Oreos.
Click through the slideshow for spooky and fun frosting inspiration and instructions. Everyone's going to scream for more of these.
Special thanks to Lenka's Trendy Cakes, for providing the test kitchen!
1. GHOSTLY ENCOUNTERS
(See cupcake in the centre) Place a small cupcake upside down on a larger cupcake. Generously pipe buttercream frosting in between the two cakes and on top. The open star nozzle is best for this. If you don't have a pastry bag and tip, just cut off one corner of a zip lock bag as an alternative. Cover the cupcake with a circular shaped fondant loosely, then press or crease it to make it look ghostly. Dab chocolate for eyes and mouth.
(See cupcake on left) Use a marshmallow for the face, and paint it with a decorating gel. Pipe head and add chocolate chips on top. Salted pretzel sticks make good monster hands!
3. GOOGLY MOPHEAD
Pipe away! Cover the top of the cupcake with strands of buttercream (use the open star tip for best effect). Roll two little white fondant spheres for eyes, place them side by side at the top of the cupcake, and dot the eyes with chocolate.
4. INCY WINCY SPIDER
Take an Oreo cookie for the spider body – you might want to fill it up with orange buttercream in between to inject some Halloween colour. Create funny legs and eyes with fondant (you can get it from the baking section at FairPrice Finest). Alternatively, you can use salted pretzel sticks, cut long candies for the legs or use liquorice.
5. THE NIGHTMARE BEFORE CHRISTMAS
Anyone can do this one! Top the cupcake with a circular-shaped white fondant, then place two small chocolate chips for the eyes. A dot of chocolate for the nose. You can either use thin strips of fondant to create the mouth, or pipe it with darker-coloured buttercream.
6. WITCH HAT
Simply paint an ice cream cone with black food colouring (both from FairPrice Finest), and let it dry overnight. Place it upside down on the cupcake, shape the orange fondant into a ribbon, and pipe orange icing all around for the ruffles.
7. MONSTER LANTERN
Add orange food colouring into your cupcake mixture. When your cupcakes are ready, cut them up into two equal portions, and pipe orange buttercream in between. Eyes are made with fondant, and tic-tacs are used for teeth. Place a Tootsie roll, or any sweets, at the top as a stem. Pipe with green icing to mimic two leaves to finish.
BASIC CHOCOLATE CUPCAKE RECIPE
Ingredients (makes 10-12)
|Self raising flour
- Mix 100g of the butter and sugar in a bowl until light and fluffy.
- Beat eggs in a separate bowl until bubbly.
- Gradually add the beaten egg to the butter and sugar mixture, beating well in between additions to make sure they are well blended.
- Sieve the flour and cocoa powder into the mixture and beat slowly.
- Add the milk and beat.
- Add the mixture into cupcake liners and bake in a preheated oven of 180C for 20 minutes.
Now that you've got your basic chocolate cupcake, it's time to frost! We love the ready-to-use buttercream and fondant off the shelf, so there's no need to fuss around too much in the kitchen. See our fab cupcake decorations for Halloween to get started!
Special thanks to Lenka's Trendy Cakes for providing this chocolate cupcake recipe!