Halloween Cupcakes

Your Halloween party guests will love these awesome mini cupcakes! And you will too as they are so simple to make. Check out the recipe below for these chocolate and vanilla iced cupcakes.

Ingredients for 24 mini cupcakes:

185g of plain flour
1 tsp baking powder
1/4 tsp salt
115g Jersey Dairy unsalted butter
200g caster sugar
2 large eggs
1 tsp vanilla extract
120ml Jersey Dairy whole milk

Ingredients for icing (either chocolate or vanilla x24):

50g Jersey Dairy unsalted butter
3 tbs cocoa powder
50ml Jersey Dairy whole milk
400g icing sugar
1 tsp vanilla extract

Method for cupcakes:

Preheat the oven to 180oc and line your muffin tin with cup cake liners. Set aside.
Sift together flour, baking powder and salt in a mixing bowl. Set aside.
Whist together in a large mixing bowl the butter and sugar until light and fluffy. Then beat in the eggs and add the vanilla extract.
Add half of the set aside dry ingredients into the large mixing bowl and beat until combined. Then add the Jersey milk, beat again until combined.
Add the other half of the dry ingredients and beat slowly until combined. Top tip! Try not to over mix, the less you do, the lighter the cupcakes will be.
Divide the cupcake mix into the mini holders and bake for 8-10 minutes (until golden).
Allow cupcakes to sit for 10 minutes, then remove from the tin and allow to cool completely on a wire rack.
While the cupcakes are cooling you can make the icing.

Method for chocolate icing (ignore the cocoa powder if you are making the vanilla buttercream icing):

Melt the butter and whisk the cocoa powder in. Add the Jersey milk and vanilla extract and whisk until frothy and the cocoa powder has dissolved.
Mix the icing sugar into the liquid mixture a little at a time until fully incorporated using an electric mixer.
Continue mixing until the icing is thick but spreadable.
Pipe on the icing and decorate your Halloween cupcakes with some Halloween sprinkles.

And enjoy alongside your Halloween Hot Chocolate! (Recipe on the next page).