Decorated Scary Halloween Cupcakes
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!
- For the cupcakes
- ¾ cup butter
- 1 cup light brown sugar
- 3 eggs (beaten)
- 2 tablespoons black Molasses
- 1 ½ cups self-rising flour (sifted)
- 2 teaspoons Ginger powder
- 2 tablespoons Almond flour
- ⅛ cup cream
- To decorate
- red piping icing
- brown piping icing
- mini Marshmallow
- chocolate Candy
- Matchmakers chocolate twig candy (cut into pieces)
- 2 tablespoons Milk chocolate (finely grated)
For the cupcakes: preheat the oven to 350°F. Place paper liners in a 12 quantity muffin tin.
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.
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