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Hi Bold Bakers!
Halloween is the time we get to put our skills to the test, both for baking and creativity. I’m going to show you how to easily decorate cupcakes for your Halloween parties.
The base of theses spooky treats is my Master Recipe for Pumpkin Cupcakes. They are incredibly moist and easy to make. Do not worry if you don’t have access to tinned pumpkin because I have an easy recipe so you can make your own Pumpkin Puree.
In preparation for Halloween feel free to make the cupcakes in advance and freeze them until needed. Halloween is a busy time so I like to keep things simple. I apply the same rules to my decorating. With a few simple techniques you can transform these plain cupcakes into show stopping Halloween Cupcakes.
I decorate them using my Master Recipe for Buttercream Frosting and Fondant. I always like to have theses to hand at this time of year.
![Halloween recipes, Halloween cupcakes, halloween treats, Halloween party ideas, pumpkin cupcakes, cupcakes for Halloween,halloween desserts,Halloween cookies, monster Cookies, cookies for halloween, Halloween party ideas, halloween recipes, Halloween treats](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 853 1280"></svg> "Halloween Cupcakes - 3 easy ways to decorate cupcakes for Halloween")
Rather than just decorate the top of the cupcakes I went whole hog and removed the paper and decorated them all over. They ended up like mini decorated cakes.
For the Ghost I laid over a circle of fondant. It just took minimal decorating to transform them. Watch the video above for the step by step decorating tutorial.
Want more Halloween treats? Try my adorable Twix Monsters, Monster Cookie Trilogy or my Witch’s Brew Dessert.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Learn how to make Halloween Cupcakes using my Pumpkin Cupcake recipe and decorate them for Halloween including a Pumpkin, Ghost and brains!
Author: https://www.yammiesnoshery.com/2014/10/pumpkin-cupcakes-with-browned-butter.html?m=1
Servings: 9 -12
Ingredients
- 1 cup (240g/8oz) pumpkin puree
- 2 eggs*
- 1/2 cup (100g/3oz) vegetable oil
- 1 teaspoon vanilla
- 1 cup (240g/8oz) sugar
- 1 cup (150g/5oz) all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- Buttercream Frosting
- Rolled Fondant
Instructions
Preheat oven to 375oF / 190oC
Combine the pumpkin, eggs, oil, vanilla, and sugar.
Stir together the remaining ingredients and add to the pumpkin mixture, mixing just until blended. Bake in a muffin tin for about 20 minutes or until a toothpick comes out clean.
Leave to cool.
To decorate: Watch the video for the step by step decorating tutorial. It is easy to follow and fun to recreate.
Once decorated store in the fridge for up to 4 days.
Recipe Notes
Store the cupcakes in an airtight container for up to 4 days.
Also they freeze really well.
To substitute the eggs check out my Egg Substitute Chart
This Recipe Made By Bold Bakers
3 Images
Gabriel Prenkaj
Sumaira Khan
Jascharess