Decorated Scary Halloween Cupcakes

Name: Decorated Scary Halloween Cupcakes
Total time: 45 min
Yield: 12
Cuisine: North America, American
Ingredients: 0.75 cup butter; 1 cup light brown sugar; 3 eggs (beaten); 2 Tbsps black Molasses; 1.5 cups self-rising flour (sifted); 2 tsps Ginger powder; 2 Tbsps Almond flour; 0.125 cup cream; 0.667 cup unsalted butter; 3 cups powdered sugar; vanilla extract; red piping icing; brown piping icing; mini Marshmallow; chocolate Candy; Matchmakers chocolate twig candy (cut into pieces); 2 Tbsps Milk chocolate (finely grated)

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Healthy, because

Even smarter

An extremely important element of a healthy diet is moderation. These are a delightful thing to treat yourself with, especially on a holiday. They are high in calories, fat, and sugar, but they still contain energizing carbs and healthy fats from the dairy.

Decorate these with your kids for a fun, Halloween activity!

Author of this recipe:

EAT-SMARTER

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Ingredients

for

cakes

For the cupcakes: ¾ cup butter; 1 cup light brown sugar; 3 eggs (beaten); 2 Tbsps black Molasses; 1 ½ cups self-rising flour (sifted); 2 tsps Ginger powder; 2 Tbsps Almond flour; ⅛ cup cream

For the buttercream: ⅔ cup unsalted butter; 3 cups powdered sugar; vanilla extract

To decorate: red piping icing; brown piping icing; mini Marshmallow; chocolate Candy; Matchmakers chocolate twig candy (cut into pieces); 2 Tbsps Milk chocolate (finely grated)

How healthy are the main ingredients?

egg

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Preparation

Kitchen utensils

1 Pot with lid, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spoon, 1 Small brush, 1 Bowl, 1 Citrus juicer

Preparation steps

For the cupcakes: preheat the oven to 350°F. Place paper liners in a 12 quantity muffin tin.

Beat the butter and sugar in a mixing bowl until soft. Gradually beat in the eggs.

Stir in the molasses. Sift in the flour and ginger and fold in gently.

Stir in the ground almonds and cream and stir until well blended.

Spoon into the paper liners and bake for 20 minutes until springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the buttercream: beat the butter until very soft. Sift in the icing sugar and beat until smooth. Divide the buttercream into 2; colour one half green with food colouring.

Spread the buttercream on top of the cakes.

Decorate with chocolate candies for the 'eyes'; pipe red piping icing for the' mouths'; pipe 2 dots of brown piping icing for the' noses' and lines as in the photo.

Place a few chocolate candies above the 'eyes' and press in the chocolate twig candies for the 'hair'.

Attach mini marshmallows with cocktail sticks. Dust the white buttercream topped cakes with the grated chocolate