Want to get your toddlers and preschoolers involved in making treats for your Halloween Party or put together something really easy to share for class treats around Halloween time. These easy Halloween Cupcakes to make simple Witches’ cauldrons cakes are ideal for cooking with toddlers.
What you need to make the witches Cauldron Cupcakes
Baking equipment and Aprons
125g of unsalted butter
125g of caster sugar
1/2 teaspoon vanilla essence
2 large eggs
125g of self-raising flour sifted
2 tablespoon of milk
for the decorating
1 packet of lime jelly (or other flavour if you would prefer) made up to the packet instructions
75g unsalted butter
175g sifted icing sugar
1 teaspoon vanilla essence
1 table-spoon cocoa powder
How to make the Witches Cauldron Cupcakes
As our previous baking, I measured everything out and put them into Tupperware contains to make it easier for J to use – however, if you have older children or have been baking more often then it’s great to let your children help measure out the ingredients as well. Put the oven on to 180C degrees to pre-heat.
J mixed up the fairy cakes helping to cream the butter and sugar together (remember to take the butter out of the fridge for a while beforehand otherwise it’s really tough to mix up). Then add the vanilla and mix together. Add 1 egg and a few spoons of sifted flour. Then add the other egg and add the remaining flour and mix well. Use the milk to get a good dropping constituency.
I lined a 12 hole muffin tin with Halloween paper cases and then we dropped the mixture into the cases. J loved this as he likes to watch the mixture drop off the spoon (thinking we maybe doing some things with gloop in the near future). And I put them in the oven – in my oven it was 15 mins however I would say check after 10mins and probably no more than 20mins (but oven dependent).
With Mini Faithful helping we mixed up the jelly so that it was lumpy and then spooned it into the hole in the middle of the cakes. I then added some jelly sweets to the green slime in the cauldron as it really finished them off.
To make the butter icing for decorating – cream together the icing sugar, room temperature butter, vanilla essence, milk and coco powder until smooth. I have a syringe piping tool that we use – as J was asleep I had to do this myself but last time we used it J loved to pretend to inject the cakes with it first before icing them.
I scooped out a piece from the centre of each cupcake to make a hole for the cauldron and then iced around the outside of the hole so that from the top the cakes looked dark.
An easy to make Halloween Cupcake recipe that you can make with your Toddlers and Preschoolers. Perfect for a Halloween party and delicious as well!
- Baking equipment and aprons
- 125 g Unsalted Butter (At room temperature)
- 125 g Caster Sugar (Superfine)
- 1/2 tsp Vanilla Essence
- 2 Large Eggs
- 125 g Self-raising Flour (sifted)
- 2 tbsp Milk
- 1 Packet of Lime Jelly (Or flavour of your choice)
- 75 g Unsalted Butter (At room temperature)
- 175 g Icing Sugar (Sifted)
- 1 tsp Vanilla Essence
- 1 tbsp Coco powder
Preheat the oven to 180c.
Cream the butter and sugar together then add the vanilla and mix.
Add 1 egg and a few spoons of sifted flour. Then add the other egg and the remaining flour and mix well. Add a little milk to get a good dropping consistency.
Line a 12 hole muffin tin with Halloween paper cases. Divide the mixture into the cases and bake in the oven for around 15 minutes (check after 10 minutes to allow for oven variations).
Cream together the icing sugar, butter, vanilla essence, milk and coco powder until smooth.
Scoop out a piece from the centre of each cupcake to make a cauldron and pipe the icing around the rim with a syringe or piping bag.
Mix up the jelly to create a lumpy texture and spoon into the hole in the middle of the cakes. Add some Halloween- themed jelly sweets to the green 'slime' in the cauldron to finish.
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