Yes, I know it’s technically November 1st and Halloween is over but Instagram was having issues last Wednesday when my post was scheduled to go up so instead we are extending the Halloween season for an extra day!
I love the idea of home baking but like a lot of us, I never seem to find the time. However, this year I was determined to try my hand at some spooky baking so full of excitement and expectation I scribbled a date and time in my diary which come what may I was determined to stick to.
If you browse Pinterest for even a second you will come across some fantastic baking with exquisitely artistic icing, well my cupcakes can’t match up to that standard but I will say they taste fantastic. This is the first home bake that I have loved so much I have made them again, trust me that never happens.
This recipe will make 12 large cupcakes, but you could double or half the amounts to suit how many you wish to make.
Firstly, pre heat the oven to 190 C;
- Butter, 200g
- Self Raising flour, 200g
- Caster Sugar, 200g
- Pinch of salt
- 3 large eggs
- 3 tablespoons of milk
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground mixed spice
- 1/2 teaspoon ground of nutmeg
I bake these for 20 minutes and I find this works perfectly, although you may have to adjust the time depending on your oven.
I’m sure there is a more delicate way of incorporating the ingredients but I put all the ingredients in a large mixing bowl and simply whisk in until you achieve a smooth consistency. This really is so simple and effective and would be perfect Autumn, Halloween or Christmas (or, if you are like me all year round).
For an added pizazz you could add some cinnamon cream cheese icing.
- Cream cheese, 200g
- Butter, 50g
- Icing sugar, 350g
- 1 teaspoon of ground cinnamon
I hope this blog post has inspired you to give them a go or to at least do some home baking, it really is very cathartic to bake and a great way to relax.
