Description
These Halloween Slime Cupcakes are a fun and festive treat, featuring a delicious cupcake sponge filled with custard and topped with vibrant buttercream, perfect for Halloween celebrations.
Ingredients
Scale
- 175 g Baking spread (or butter), softened, unsalted
- 175 g Caster sugar
- 3 large Eggs
- 2 tsp Vanilla extract
- 175 g Self raising flour
- 25 g Black food colouring
- 200 g Butter, softened, unsalted
- 400 g Icing sugar
- 1 tsp Vanilla extract
- 1–2 tbsp Milk
- Green food colouring
- Yellow food colouring
- 150 g Tinned custard
- Candy eyes
- Green sprinkles
Instructions
- Pre-heat your oven to 140C Fan/325F/Gas Mark 3, and line a cupcake tin with cupcake cases (ideally black ones).
- For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy.
- Add the eggs and vanilla extract and whisk them in well.
- Then gently whisk in the self raising flour.
- Add the black food colouring and mix in well.
- Divide the mixture between the cupcakes cases, and bake them for 25-30 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely.
- Once the cupcakes are fully cool, use a cupcake corer or a knife to make holes in the middle of each cake.
- Add a little bit of green food colouring to the custard and mix it in, then spoon it into each cupcake.
- Make the buttercream by mixing together the butter and icing sugar until smooth, then add the vanilla extract, milk and the green and yellow food colourings until you have a bright green colour. You can add more milk if the buttercream is too stiff.
- Using a piping bag, pipe the buttercream onto the cupcakes. Or spread it on with a spoon. Decorate with the candy eyes and sprinkles.
- Store in an airtight container in a cool place, eat leftovers within 3 days.
Notes
- For a sharper color, adjust the amount of food coloring as needed.
- Ensure cupcakes are completely cooled before filling and decorating to maintain structure.
- Can substitute with dairy-free alternatives for the butter for a vegan option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg