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Serves
12
Prep
20
mins
Cooking
20
mins
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Halloween Cupcakes

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Directions
Step 1

Preheat oven to 180C. Line a 12 x 1/3 cup capacity muffin tin with cupcake patties.

Step 2

Using an electric mixer on medium setting, mix all cupcake ingredients except the milk. Gradually add the milk and mix just until smooth.

Step 3

Divide the mixture across the 12 cupcake patties. A generous tablespoon should be sufficient. The mixture should triple in size once baked.

Step 4

Bake for 15-20 minutes or until cake skewer inserted into the centre comes out clean. Allow to cool.

Step 5

TO MAKE BUTTER CREAM ICING: Beat butter with icing sugar using an electric mixer. Beat in vanilla essence and milk until smooth, adding extra milk or icing sugar if necessary. Add orange food colour. Use a piping bag to decorate swirls onto cooled cupcakes or use a spatula to slather generously over each cupcake. Sprinkle with coloured sprinkles.

Ingredients
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 125g plain flour
  • 2 tbs cocoa powder
  • 1/2 tsp McKenzie's Bi-Carb Soda
  • 1 tsp McKenzie's Baking Powder
  • 2 eggs
  • 2 tsps vanilla essence
  • 2 tbs full cream milk
  • 125g unsalted butter, softened
  • 250g icing sugar
  • 1 tsp vanilla essence
  • 2 tsps full cream milk
  • A few drops of orange food colour
  • 1/3 cup coloured sprinkles

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Related Products


  • McKenzie's Bi-Carb Soda 500g

  • McKenzie's Baking Powder 125g

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