Halloween spooky cupcakes
This easy Halloween spooky cupcakes are also cute and be sure everyone will love and eat them in no time!
1 and 1/2
zest + fresh juice
salt to taste
Preheat the oven at 175C and prepare the muffin pan with paper liners
Beat the butter and sugar together with a hand mixer until creamed.
Add the eggs and vanilla essence and beat about 2 minutes until is well combined
In a bowl combine the flour with the baking powder and salt.
Add the dry ingredients to the wet ingredients slowly, beating on low speed. The batter will be thick.
Add the milk, lemon zest and lemon juice and mix on low speed until is combined
Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Don’t forget the toothpick test (it’s the best).
Remove from the oven and allow them to cool completely before frosting.
Beat the butter until creamy with a mixer.
Add 500 gr of powder sugar with the vanilla essence and heavy cream. Beat on low speed until well incorporated. Increase to high speed and beat for 3 minutes.
If the frosting is to thin add more powder sugar and if it’s to thick another spoon of heavy cream.
You can start coloring the buttercream in your desired colors and start decorating
Also, the buttercream can be stored for 1 week in the refrigerator or up to 3 months in the freezer
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