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How to make Halloween cupcakes with a cream cheese twist.
October means it’s Halloween month, which is my favourite month of the year, followed by a close December. I love Halloween as it allows me to be super creative and buy all of the decorations gothic decorations which are in TK Maxx as they are amazing and totally not just for Halloween. Just like every October, I *run* to the kitchen and get ready to make some lush Halloween goodies. As you all probably know by now (if you’re a long-time reader of Dungarees & Donuts) that I create a variety of dedicated posts to Halloween throughout the month, including costume ideas, easy makeup looks and of course, baking recipes.
With that being said the first recipe is my ultimate Halloween cupcakes, although these aren’t as easy as some of my other recipes it’s worth the effort. The cupcakes have the added twist of cream cheese twist and with the addition of bark, but can be edited to make them suit your taste. If you’re interested in reading any of my previous years Halloween food, you can find this here. To find out how to make these easy to bake cupcakes keep reading.
Halloween Cream Cheese Cupcakes
For the cupcakes
- 125 g Caste Sugar
- 125 g Butter
- 175 g Self Raising Flour
- 2 Medium Eggs
- 2 drop Raspberry flavouring
- 1-3 drop Orange food colouring
For the decoration
- 300 g Cream Cheese
- 150 g Butter
- 45 g Caster Sugar
- 2 drops Black food colouring
- Edible Glitter
- Decorative Halloween Treats
- 250 g Candy Melts
How to make the cupcakes
- Preheat the oven to 180 degrees and get a baking tray ready with cupcake cases.
- Melt your candy melts in the microwave for two minutes, pour out onto baking paper and pop into the fridge. Once it's set, use a rolling pin to break into pieces and use later when it comes to decorating.
- Whisk the eggs together, then add the weighed out butter and caster sugar
- Using a whisk, make sure the ingredients are blended together well.
- Add your choice of flavouring, raspberry is amazing for this as it complements the cream cheese well.
- Finally, add your food colouring. For orange, adding more can give it the best shade of orange. Add it in tiny amounts and keep adding to it, especially if it's concentrated.
- Dollop your cake mix until each case is evenly spread- getting a perfect amount can be done with an ice cream scoop.
- Pop in the oven for 25 minutes, but check throughout the cooking process.
- If you believe your cakes to be done, poke a cocktail stick in a few of them and if it comes out clean your cakes are done.
- Let your cakes cool for 30 minutes
- Once your cupcakes are cool, mix together cream cheese with butter thoroughly until smooth, however, make sure you don't over whisk it. Then you need to add the caster sugar.
- If you're looking to make black cream cheese, this would be when you add the colouring to the icing.
- Next, apply the icing however you like, I tend to scoop a section of the cake out and fill it with icing then top it with edible glitter and candy bark.