Yields:
1 Serving
Difficulty: Medium
Prep Time: 1 Hr 30 Mins
Cook Time:
15 Mins
Total Time:
1 Hr 45 Mins
Good evening boys and ghouls. It is time for another Halloween recipe. It has been quite a while since I did a cupcake design. What better way to celebrate Halloween than with a few scary witch and pumpkin cupcakes. As an added little bonus this recipe features a brand new cupcake recipe. If you do not wish to use the chocolate recipe feel free to use my classic vanilla cupcake recipe.
As always this recipe is lactose and dairy free providing you use the right ingredients. Make sure you check and double check every ingredient to make sure it is safe.
Ingredients
Adjust Servings
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Chocolate Cupcakes
- Decorating
Instructions
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Chocolate Cupcakes
- Preheat your oven to 180°C and line a muffin pan with cupcake liners.
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Place the margarine and sugar in a bowl and beat until light and fluffy.
- Add the eggs and vanilla. Beat well.
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In a separate bowl sift the cocoa and flour. Sift this mixture into the bowl with the margarine.
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Add the milk and mix until smooth.
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Spoon the mix into the prepared muffin pan. Try to fill them halfway.
- Bake for 12 to 16 minutes. Test the cupcakes by inserting a skewer into the center. If it comes out clean, then the cupcake has finished cooking.
- Let the cupcakes sit in the hot pan for a few minutes then transfer onto a wire rack to cool. The longer the cupcakes are sitting in the hot pan the more they will cook. So it is better not to leave them in for too long. The cupcakes need to be cooled completely before we can move onto icing them. You can prepare the cupcakes ahead of time and store them in the fridge. Pumpkin Cupcakes
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Roll some of the orange fondant into small balls. You may notice that your fondant is dry, a great way to combat dry fondant is to use a small amount of baking glycerin. It is clear and colorless that will make it lovely and soft for easier application.
- Grab your toothpick of skewer. Press the skewer into the side from the top down the bottom using a rocking motion. Continue around the pumpkin in even intervals. I either press the skewer 4 or 5 times around the pumpkin.
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Continue around the pumpkin in even intervals. I either press the skewer 4 or 5 times around the pumpkin.
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Roll a small green ball. Press down to flatten. Pinch one side. Press a knife into the center of the leaf. Apply a small amount of glue and place the leaf into the centre of the pumpkin pointy end facing inwards.
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Roll some green fondant into a thin snake. Twirl it around the toothpick or skewer. Gently slide the vine off. Apply a small amount of glue on the end of the vine, press into the center of the pumpkin on the opposite side of the leaf.
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Apply a small amount of glue on the end of the vine, press into the center of the pumpkin on the opposite side of the leaf.
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Roll the brown fondant into a little stem. Apply some glue and place into the center of the pumpkin. You can use cloves if you want to. Keep in mind that biting into a fondant pumpkin with a clove is an awful experience. They may look great, but they taste awful.
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Color some dairy free icing black.
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Spoon into a bag fitted with a Wilton 1M piping tip. Grab a cooled cupcake. Start piping from the center spiraling outwards then spiraling inwards again.
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Sprinkle some of the crushed Oreos and sprinkles over the top of the cupcake concentrating mostly in the center.
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Add a pumpkin (or several small ones) to the center of the cupcake.
Witch Hat Cupcakes
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Grab your black fondant. Roll into a small ball. You may notice that your fondant is dry, a great way to combat dry fondant is to use a small amount of baking glycerin. It is clear and colorless that will make it lovely and soft for easier application. Pinch one side of the ball. Use your fingers to roll until it is in the shape of a large round tear. Curve the thin end of the tear.
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Roll out the extra fondant until it is flat and smooth. Grab your cutter and cut out a circle that is slightly bigger than the fat end of the tear. Piping tips work great.
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Carefully cut the bottom of the tear to create a flat base. Apply a small amount of glue into the center of the circle and press the tear down.
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The next step is to create the flat orange band. You can either use a fondant extruder like I did or simply roll the orange fondant flat and use a knife to cut into bands.
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Grab the band and arrange around the bottom of the tear. Cut any excess off. Use glue to stick the ends together.
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Grab a single orange sprinkle. Place a tiny dot of glue onto one side of the sprinkle. Press onto the center of the orange band.
- Leave aside to dry.
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Color some dairy free icing orange.
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Spoon into a bag fitted with a Wilton 1M piping tip.
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Grab a cooled cupcake. Start piping from the center spiraling outwards then spiraling inwards again.
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Apply a small number of sprinkles onto the cupcake. Add a witch hat to the center of the cupcake.
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Serve, devour and enjoy.
I found these easy to make and such a hit. Great instructions and so delicious. 😋