Halloween is one of my favourite times of the year for baking. There are so many recipes you can adapt to give them a spooky twist! So when Cake Décor got in touch to send me some products, I jumped at the chance, knowing there would be lots of fab items for me to get creative with.
I used their Choco Writers white chocolate, Edible Eyes, Ready to Roll White Icing and Silver Glitter Spray (which I have to say, is so fun to use, and is now one of my favourite baking items!). Plus, each pump contains 900 sprays of glitter so you can’t go wrong as it will last you ages!
These cupcakes might look a little tricky to make but once you’ve got the hang of the first ones, you’ll be fine.
I used Cupcake Jemma‘s Nutella cupcake recipe as I’ve used it before and know how yummy it is! It’s taken from a YouTube video so I’ve written it out here to make it easier to follow…
For the cupcakes
50g chopped hazelnuts
100g self-raising flour
25g cocoa powder
125g caster sugar
¼ tsp bicarbonate of soda
Pinch of salt
140g unsalted butter, softened
1 ½ tbsp milk
¼ tsp vanilla extract
For the Nutella buttercream
100g unsalted butter, softened
225g icing sugar, sifted
3 tbsp milk
Pre-heat your oven to 170°C and line a 12 hole cupcake tin with 12 cases.
Put the nuts in a large mixing bowl. Then sift all of your dry ingredients in to this bowl.
Next, add the butter and eggs. Mix on a medium speed until fully combined.
Then add your milk and vanilla extract and mix again.
Divide the mixture between your 12 cases and bake for around 20 minutes.
When a skewer comes out clean, leave the cakes to cool in the tin.
Now to make your icing… Add you butter and nutella to your mixer. Beat together for around 4 minutes.
Next, add your icing sugar in 2 batches, mixing well in between.
Now add the milk and mix again. This will make it a more spreadable texture.
Put your Nutella buttercream in a piping bag. Use a round nozzle and pipe on to each cupcake. You will want it nice and flat for when the decoration is added. I used a palette knife just to flatten mine out and to make sure it reached the edges of each cake.
For the chocolate spiderwebs
On some baking paper you will need to draw out 6 spiderwebs that are roughly the same size as the top of your cupcakes.
Make sure you turn your baking paper upside down as you don’t want the chocolate to be covered in pencil! Then trace the spiderweb shape using the Choco Writers.
This product is SO simple to use. You just need to place it in a jug of boiling water for 2-3 minutes until the chocolate inside softens. Then you simply unscrew the cap, snip off the end, and it’s ready to use. The nozzle is perfectly shaped so that you can still create detail and the chocolate doesn’t spill out.
Then you will need to refrigerate your spiderwebs for around 15 minutes. When they’re set, they’ll come off the baking paper easily and you can place them on top of your cupcakes.
Then spray with as much glitter as you fancy!
For the ghosts
Roll out your icing to about the thickness of a £1 coin.
Place your lollipop in to something soft to hold it in place. I used an apple.
Using a 4 inch, round cutter, cut out a circle in your icing. Shape this around your lollipop to create a ghost shape.
Stick the lollipop in the middle of your cupcake.
Now using the warmed up Choco Writer, stick on the Edible Eyes to the front of the ghost.
Now you can spray with as much glitter as you wish!
Enjoy your spooky Halloween creations!