RECIPES BY Rhiannon Lambert

Halloween Cupcakes

  • 30 minutes
  • 12
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Re-Nourish: A Simple Way to Eat Well

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Essential Ingredients

40g cocoa powder
125ml just-boiled water
175g unsalted butter, at room temperature
3 large eggs, at room temperature
165g caster sugar
115g self-raising flour
1 tsp baking powder

To Decorate
300g unsalted butter
600g icing sugar
2 tsp vanilla extract
Optional: orange food colouring, chocolate chips, chocolate flake, green laces.


  1. Preheat the oven to 180°c (fan assisted)/200°c/gas 6 and line a muffin tin with paper cases.
  2. Combine the cocoa powder and hot water in a large bowl and mix into a smooth paste. Add the remaining ingredients and beat until smooth with an electric hand whisk or a wooden spoon. 
  3. Divide the cake mix between the 12 paper cases, then bake for 18-21 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely. 
  4. To make the buttercream, beat together the butter, icing sugar and vanilla extract until light, smooth and creamy.
  5. To decorate, divide the buttercream in two and colour one half orange. To make the ghosts, pipe a small mound of buttercream into the centre of the cupcake, then a create a swirl around the outside. To finish, push two chocolate chips into the icing to act as eyes. To make the pumpkins, pipe a small mound of buttercream into the centre of the cupcake, then pipe lines from the outside of the cupcake into the centre, working your way all around the top. Push a little piece of flake into the centre of each one, then add a green lace to one side.