Halloween Skeleton Cupcakes

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Average: 5 (2 votes)
(2 votes)
Halloween Skeleton Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
35 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, some nutrients from the dark chocolate, and healthy fats from the dairy. 

You can leave out the orange zest if you don't want any orange flavor in the cupcakes. 

Ingredients

for
10
For the cupcakes
¾ cup butter
¾ cup superfine caster sugar
4 eggs (beaten)
1 Orange (finely grated zest)
1 teaspoon vanilla extract
1 ¼ cups self-rising flour (sifted)
For the chocolate frosting
cup plain Dark chocolate (60% cocoa solids, chopped)
2 tablespoons butter
½ cup Crème fraiche
½ cup powdered sugar (sifted)
To decorate
10 white Mini Marshmallow
80 licorice comfit
brown piping icing
cup plain Chocolate (grated)
How healthy are the main ingredients?
eggOrangeChocolate
Preparation

Kitchen utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Can opener, 1 Citrus juicer, 1 Fork

Preparation steps

1.

For the cupcakes: preheat the oven to 350°F. Place 10 paper liners in a cupcake tin.

2.
Beat the butter and sugar in a mixing bowl until soft and light.
3.
Beat in the eggs, a little at at time until well blended. Gently stir in the orange zest, vanilla and flour until well mixed.
4.

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

5.
For the chocolate frosting: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove and allow to cool slightly.
6.
Stir in the creme fraiche until blended, then stir in the icing sugar. Spread the frosting over the top of each cake.
7.
To decorate: place a mini marshmallow on each cake for the 'head' and pipe the 'mouth' and 'eyes' with brown piping icing. Attach the liquorice comfits to each cake to form the body, arms and legs. Gently press grated chocolate around the edges of the cakes and leave to set.