Calling All Halloweenies!

Better late than never!



Apologies for the delay but I have had so much on my plate this last week I'm only just getting around to sharing how I celebrated that time of the year when kids are encouraged to stuff their faces with lollies solicited from total strangers. Good old Halloween!

 If like me you live in Australia, you will know how controversial the celebration of Halloween is. Many people refuse to celebrate, arguing that it is an American tradition (though if you actually take 2 seconds to open google you will know that it actually has Celtic roots...) and heaven forbid we actually cave 'Americanization.' Personally I don't really understand how celebrating one night a year is a step too far when brands such as Coca-Cola, Pepsi, McDonald's and even Oprah bombard our lives every day of the year... Each to their own I suppose.

Debate aside, this year by special request I whipped up a batch of wickedly good (*baddum tch!*) Halloween cupcakes to give out to the neighbourhood kids and they went down a treat.

Get it? As in 'trick or treat'?? ... Ok I'll stop now... 

 

 

Halloween Ghost Cupcakes

* This cupcake recipes comes from Planet Cake and is my go to for deliciousness!*


 

For the Cupcakes:

175g butter, softened
165g caster sugar
1 tsp vanilla extract
2 eggs
110g self raising flour
150g plain flour
160ml  buttermilk


Pre-heat the oven to 180 degrees Celcius and line a muffin tray with 12 cupcake cases (bonus points if they are Halloween themed!)   

In an electric mixer beat the butter, vanilla and sugar until pale and fluffy then beat in the eggs one at a time. 

Stir in flours and buttermilk and then beat on a low speed until just combined. Spoon the batter into the cupcake liners and bake for 20 minutes or until lightly golden and cooked through when tested with a skewer. 

For the Decorations:

125g butter, softened
500g icing sugar
1 tbsp milk
1 tsp vanilla essence

12 marshmallow Eskimo snowballs (these babies right here)
White fondant


Beat the butter until pale and then gradually beat in the icing sugar until the mixture is light and fluffy. Whilst beating add the milk  and vanilla until totally combined.

Spoon a small amount of the buttercream onto each cupcake and place a marshmallow snowball on top, pressing it into the icing so that it is secure.

Roll out the fondant until about 5mm thick and cut out 12 circles measuring about 10cm across. On each circle cut out two small eye holes  about 2 cm down from the centre.

Cover each cupcake with a fondant circle and use your fingers to slightly ruffle the bottom to give your ghosts the appearance that they are floating 



Voila! One batch of freaking adorable ghost cupcakes!