My six-year old daughter, Moozles, is beyond excited at the prospect of Halloween. So this weekend we put up some decorations and did some baking. I have recently renewed my relationship with Pinterest. And after a browse, Moozles decided that these Jack Skellington cupcakes were what she wanted. There is obviously not much instruction there, so I thought I would share what we did.

Whenever I ask what kind of cake we should make, everyone asks for chocolate. So, I make my Husband’s favourite chocolate cake recipe (if I make chocolate cake for kids, I use a more kid-friendly recipe). Since my family members are chocoholics, they can handle this fudgey cake. This cake is easy to make, and easier to decorate – perfect for baking with kids.

Chocolatey Fudge Cake
175g self-raising flour
280g caster sugar
100g butter (room temperature)
3 large free-range eggs
50ml whole milk (I use Lactofree)
40g cocoa powder
6 tbsp boiling water
1 tsp baking powder

Preheat oven 160C (fan-assisted)/190C. 
Mix all the ingredients, apart from 
the last three. In a separate bowl, 
blend the cocoa powder and the boiling 
water, then add to the rest of the mixture. 
Add the baking powder and mix.

This can be baked as 12-15 cupcakes or in two 8-inch cake pans. 
Bake for 25-30 minutes. Leave to cool in the pan before icing.


Buttercream Icing
180 icing sugar
90g butter
1/2 tsp vanilla extract

Mix half the icing sugar with the rest of the ingredients. 
Once that is blended, add the rest of the icing sugar. 
I use a hand blender for icing. 
I use a tea towel to cover the bowl so that my kitchen 
isn't covered in icing sugar. Spread  the icing onto the cupcakes.


To decorate the cupcakes:
You could use black gel food colouring to make the eyes, nose and mouth.
I happened to have leftover Renshaw   ready to roll icing, from Lakeland. 
I cut it up into bits and let Moozles add them to her cupcakes. 
The beauty of these cupcakes is that  they do not need to look perfect.