Description

These Vanilla Halloween Cupcakes are a festive treat perfect for celebrating the spooky season. Moist, fluffy vanilla cupcakes are topped with creamy vanilla buttercream icing and can be decorated with edible ‘blood’ syringes or mummy designs using edible eyes. The recipe includes instructions for homemade edible ‘blood’ to add a creepy yet delicious touch to your Halloween party desserts.

Ingredients

Scale

Cupcakes

2 cups plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup caster sugar
2 large eggs
⅓ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

Vanilla Buttercream Icing

100 grams butter, at room temperature
2 cups icing sugar
1 ½ teaspoons pure vanilla extract
2 tablespoons milk

Edible ‘Blood’

½ cup plum or seedless raspberry jam
1 teaspoon cornflour
a few drops red food colouring

Instructions

Preheat and Prepare: Preheat your oven to 180°C (regular bake). Line a standard 12-hole muffin tin with cupcake liners to prepare for baking.
Mix Dry Ingredients: Sift the plain flour, baking powder, baking soda, and salt into a large mixing bowl to ensure even distribution.
Mix Wet Ingredients: In a separate jug, whisk together caster sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
Combine Batter: Pour the wet ingredients into the dry ingredients and mix just until smooth, being careful not to overmix to keep the cupcakes light and fluffy.
Fill Cupcake Liners: Using a ‘clicky’ ice cream scoop or spoon, fill each cupcake liner about two-thirds full with the batter for even baking.
Bake: Bake the cupcakes in the preheated oven for 20-22 minutes, or until the cupcakes spring back gently when touched in the center.
Cool: Remove cupcakes from the oven and allow to cool completely on a wire rack before icing.
Prepare Buttercream Icing: Beat the butter in a bowl until pale and fluffy. Gradually add the icing sugar in two parts, along with vanilla extract and milk, beating until smooth and pale.
Make Edible ‘Blood’: Heat the plum or raspberry jam gently in a small saucepan until warm. Whisk cornflour with 1 tablespoon water until smooth, then add to the jam along with red food colouring. Stir continuously and bring to a simmer until thickened. Remove from heat and chill before use.
Decorate Cupcakes: Trim the peak off each cupcake to create a flat surface. For syringe cupcakes, fill a piping bag with a thick nozzle with buttercream icing and insert small syringes filled with edible ‘blood’ into the cupcakes. For mummy cupcakes, pipe thin lines of buttercream to mimic bandages and stick edible eyes on top using a dab of icing.

Notes

Use a clicky ice cream scoop for consistent cupcake sizes and easy filling of liners.
Make sure cupcakes are completely cooled before adding icing to prevent melting.
Purchase edible eyes from specialty food stores for authentic mummy decorations.
Small syringes for edible ‘blood’ can be found at local pharmacies or baking supply stores.
The edible ‘blood’ can be stored in the refrigerator and reheated gently before use.
For a vegan alternative, substitute eggs and butter with plant-based options and use a suitable milk substitute in the buttercream.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Vanilla Halloween cupcakes, Halloween dessert, spooky cupcakes, vanilla buttercream, edible blood, mummy cupcakes, holiday baking