Halloween Cupcakes

15 ingredients
5 steps

Ingredients

  • 250 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp cocoa powder
  • 1 medium egg
  • 150 g brown sugar
  • 1 tsp vanilla essence
  • 250 ml semi-skimmed milk
  • 1 large banana, peeled and crushed
  • 12 None muffin cases
  • 200 g icing sugar
  • 1 medium egg white
  • 600 g fondant icing
  • None None red and yellow food colouring
  • 200 g raspberry jelly

Directions

  1. 1
    Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Mix the flour, baking powder, baking soda and cocoa powder in a large bowl. In a separate bowl, beat the egg then add the brown sugar, vanilla extract, milk and banana; mix well. Add to the flour mixture and stir until just combined. Divide among muffin cups, filling each 2/3 full.
  2. 2
    Bake 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
  3. 3
    Mix the powdered sugar and egg white to form a smooth paste. Spoon about 1/4 into a piping bag for decorating later. Spread remaining onto the cupcakes and allow to dry.
  4. 4
    For the fingers and skin, tint about 3/4 of the fondant with the red and yellow food color to create a natural skin tone. Use 1/2 to form 6 oblong finger shapes. Create a lighter skin tone by mixing some of this fondant with a small amount of icing from the piping bag and use to create fingernails. Use the white fondant to create bones. Use water to stick everything together. Use some diluted red food color to add detail to the fingers with a paint brush.
  5. 5
    With the remaining skin colored fondant, roll out and use as skin on top of some of the cupcakes. Decorate with raspberry jelly as blood and pipe stitching where necessary.

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