Spooky blackberry cupcakes with marshmallow skulls recipe
Get the kids to help you decorate these spooky cupcakes with a fruity blackberry sponge, bold marshmallow icing and easy marshmallow decoration.
See method- Makes 24 mini cupcakes
- 28 mins to prepare and 12 mins to cook
- 155 calories / serving
Ingredients
For the cupcakes
- 11 blackberries, defrosted
- 100g caster sugar
- 100g butter, softened
- 2 eggs
- 1 tsp vanilla paste or vanilla extract
- 100g self-raising flour, sifted
- 20ml milk
For the frosting
- 75g (3oz) pink marshmallows
- 75g butter, softened
- 150g (5oz) icing sugar
- 1 tsp vanilla paste or vanilla extract
- purple food colouring gel
To decorate
- 24 white marshmallows
- 50g (2oz) dark chocolate
Each serving contains
- Energy
- 655kJ 155.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.0g
- Sugars
- 20g
of the Reference intake
Carbohydrate 25.2gProtein 2.0gFibre 0.4g
Method
- Preheat the oven to gas 3, 170°C, fan 150°C. Line two mini cupcake tins with 24 mini paper cupcake cases. Set aside 3 blackberries and cut the remaining 8 into thirds; put one third in the base of each cupcake case.
- In a mixing bowl, combine the sugar and butter. Beat, with an electric whisk, for 2-3 minutes, until light and fluffy.
- Whisk in the eggs, one at a time, followed by the vanilla. Fold in the flour and milk, and then divide the mixture between the paper cases. Bake for 9-10 minutes, until risen, golden and springy to the touch. Remove from the oven and leave to cool completely on a wire rack.
- For the frosting, heat the pink marshmallows in a microwave-proof bowl for 30-50 seconds, until just melted. Set aside to cool for 10 minutes. Meanwhile, roughly mash the reserved blackberries.
- In a separate mixing bowl, beat the butter and icing sugar for 3 minutes, until light and fluffy. Add the melted marshmallows, vanilla, food colouring and crushed blackberries and continue beating to form a thick and shiny icing. Chill for 10 minutes.
- To make the marshmallow skulls, cut out a mouth at the thin end of each white marshmallow using scissors. Using a clean paintbrush, dab the melted chocolate on to each marshmallow skull to make eyes and a nose. Using a sharp knife, cut out a shallow disc from each cooled cake about the size of a 1p piece. Spread half a tsp of icing over each cake, filling the dent and covering the surrounding surface. Nestle a marshmallow skull in the dent of each iced cake and leave to set. Serve.
- See more Halloween recipes
