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).