Halloween Ghost Cupcakes

Halloween Ghost Cupcakes 

It’s almost Halloween and I’ve just finished baking these adorable and spooky Halloween treats. They’re a vanilla & chocolate chip cupcake frosted with a silky mock cream to

ensure they’re characteristically white and their mouths and eyes are decorated with mini chocolate chips. Could it be any easier? Not to mention, they’re ghost shaped. ‘Nuff said.
To begin with, you’ll need a silicone ghost shaped mold. Can’t have ghost cupcakes without a ghost mold, can we?
I found this one at second-hand store but I’m sure you can find one online or at a baking supply store.


The Cupcakes:

👻 If you love light and fluffy cupcakes then I’d suggest using this recipe here,

which was featured on my blog last week where I made low fat mini cupcakes.

They’re sweet and soft and just delicious. I added a sprinkling of chocolate chips to mine for extra flavour.
By this point, you should have a fresh batch of steamy, hot cupcakes which we’ll place on a baking rack until fully cooled. This takes around half an hour.
Once cooled, if your cupcakes have a overstepped their boundaries a bit, take a serrated edged knife and trim the tops off carefully. This will become their new flat bottoms.
Now it’s time to frost them! 

The Mock Cream:

👻 185g butter, cut into cubes👻 3/4 cup caster sugar👻 2 cups cold water👻 1/2 tsp. vanilla essence

👻 Place butter and sugar into a mixing bowl and beat using an electric mixer until light and fluffy (5 minutes)
👻 Add 1 cup of cold water and continue mixing for 1 minute
👻 Pour off as much water as possible from the mixture and beat again until smooth
👻 Add another cup of cold water and repeat the process, pouring off all the water
👻 Add vanilla essence and continue beating until the mixture is light and fluffy
(Use the same day. Do not refrigerate or the mock cream will separate)

The Decorating Process:
👻 Begin my outlining your ghosts using the mock cream mixture
👻 Fill in the remaining area with the mock cream
👻 Use a butter knife or a small spatula to evenly spread a thick layer of mock cream over the cupcakes

👻 Once smooth, carefully add two chocolate chips for the eyes and one more for the mouth

Voila, your ghost cupcakes are finished and ready for Halloween!

I’ll be posting more Halloween tutorials throughout October so keep an eye out and Happy Halloween!

Mini Vanilla Cupcakes

Mini Vanilla Cupcakes

Hi, there! Today I’m going to teach you how to make these super cute mini cupcakes! They’re low in fat and carbs and due to their portion controlled size are low in calories too! Making them the perfect after dinner snack, with only 60 calories and less than 3 grams of fat!

If you’re someone who finds themselves eating extra calories just before bed then be sure to keep reading so you can prepare these cute little snacks in preparation for those sugar cravings!

Ingredients: 

♥ 115g Butter/Margarine, softened
♥ 50g Sugar
♥ 2 Eggs, lightly beaten
♥ 2 tsp. Vanilla Essence
♥ 115g White Flour
♥ 1 tsp. Baking Powder
♥ 1 tbsp. Milk

Let’s Get Started!

♥ Preheat your oven to 180°C and prepare a 12 hole mini muffin mold

♥ Add the butter and sugar to a mixing bowl and combine until pale and fluffy

♥ Incorporate the eggs 1 tablespoon at a time, mixing thoroughly after each edition

♥ Add vanilla essence

♥ Sift the flour and baking powder into the mixing bowl and fold in carefully with a large spoon or spatula until fully incorporated

♥ Fold the milk into the mixture and…

♥ Your batter is completed!

♥ Spoon the batter into the prepared muffin mold and place in the oven to bake for 15 minutes or until a toothpick inserted in the centre comes out clean

♥ add a sprinkling of chocolate chips or m&m's for some added sweetness and flavour♥

I hope you give this recipe a try!