HALLOWEEN CUPCAKES

HALLOWEEN CUPCAKES

HALLOWEEN CUPCAKES

HALLOWEEN CUPCAKES

HALLOWEEN CUPCAKES

Course Dessert

Ingredients
  

Cupcakes

  • 1 cup caster sugar
  • 1 1/2 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 large egg
  • 1 cup Almond Breeze Unsweetened Vanilla
  • 1/2 cup Nuttelex
  • 1 tsp vanilla essence

Icing

  • 125 g Nuttelex at room temp
  • 350 g icing sugar
  • 1 tsp Almond Breeze Original
  • Green food colouring (a couple of drops)

Instructions
 

  • Pre heat the oven to 180 degrees.
  • Line a cupcake tray.
  • Mix all the ‘cupcake’ ingredients untilcombined.
  • Divide the mixture evenly in the cupcake tray.Bake for 20 minutes.
  • For the icing lightly whip Nuttelex, icing sugarand food colouring. Once combined, add inAlmond Breeze and stir.
  • To assemble, add a layer of green icing and adigestive thin on top of all 12 cupcakes.
  • Dip each cone in the melted chocolate andplace the cone upside down on each cupcake.
  • Add candy eyes to each cupcake.
  • For the hair, add thin elasticstrands on the edge ofeach hat.
Keyword almond breeze, HALLOWEEN CUPCAKES
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