Halloween Cupcakes
Perfect for your Halloween party! Check out our recipe for some spooky chocolate and vanilla 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).
