Halloween Cupcakes

To celebrate Halloween this year,  I made Halloween cupcakes for the kids. Thanks to Sugar Bar for this recipe.

Ingredients:

3/4 cup butter
1 cup soft dark brown sugar
1/2 cup caster sugar
3 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup cocoa powder
2 tbs coffee granules
1 1/2 cup milk (I used semi-skimmed)
2 tsp vanilla extract
For the buttercream:
1 cup unsalted butter
3-6 cups of icing sugar (depending on how you like it)
1/4 milk, if needed to thin it

Procedure:

Preheat to 190 Celsius.
Beat butter till soft, smooth, creamy and pale. Add sugar and beat till creamy. Beat in eggs one at a time. Whisk flour, baking soda, salt, cocoa and coffee granules together. Mix the vanilla and milk together in a small bowl. Add a third of the dry ingredients into batter, mix well. Add half of the liquid, beat well. Alternate until you end with the dry ingredients. Line muffin tray with liners. Fill cups 2/3 full. Reduce oven heat to 175d Celsius . Bake 25-30min.  Let it cool completely before you put the icing.

To make the butter cream icing, beat the buttercream till nice and pale. Add a cup of icing sugar. Give it a good mix then slow add one cup at a time.  Just in case it’s too thick — add a bit of milk at room temperature.

You can buy the Halloween frosting at Sweet Craft at 373 Boni Avenue, Mandaluyong City. It’s your one-stop Baking Shop.