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–+ servings

Halloween Slime Cupcakes

A delightfully spooky treat that blends fun flavors with an eye-catching presentation, featuring a rich vanilla base infused with black food coloring and filled with zesty lime marmalade.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 175 g Baking spread (or butter) Softened, unsalted for a creamy texture.
  • 175 g Caster sugar Sweetens and lightens the cupcake batter.
  • 3 large Eggs Adds richness and moisture to the cupcakes.
  • 2 tsp Vanilla extract Provides warm flavor notes that complement vanilla.
  • 175 g Self raising flour Gives the cupcakes their fluffy structure.
  • 25 g Black food colouring Creates a spooky black hue in the cupcake sponge.
  • 200 g Butter Softened, unsalted for smooth buttercream frosting.
  • 400 g Icing sugar Sweetens and thickens the buttercream for perfect piping.
  • 1 tsp Vanilla extract Enhances flavor in the buttercream.
  • 1-2 tbsp Milk Adjusts consistency of the buttercream as needed.
  • Green food colouring For achieving that brilliant slime effect in the frosting.
  • Yellow food colouring To blend with green for a vibrant buttercream color.
  • 150 g Tinned custard Adds a unique filling to the cupcakes, enhancing flavor and texture.
  • Candy eyes Fun decoration that brings these cupcakes to life!
  • Green sprinkles For added sparkle and festive flair on top of the cupcakes.

Method
 

  1. Pre-heat your oven to 140C Fan/325F/Gas Mark 3, and line a cupcake tin with cupcake cases (ideally black ones).
  2. For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy.
  3. Add the eggs and vanilla extract and whisk them in well until fully combined and smooth in texture.
  4. Then gently whisk in the self-raising flour until just combined to maintain fluffiness in your batter.
  5. Add the black food coloring and mix in well until you achieve a uniform dark color throughout your batter.
  6. Divide the mixture between the cupcake cases evenly, then bake them for 25-30 minutes or until a skewer inserted in the center comes out clean.
  7. Put them on a rack to cool completely before proceeding to fill them.
  8. Once fully cooled, use a cupcake corer or knife to create holes in each cake where you will fill them later.
  9. Add a little bit of green food coloring to tinned custard, mixing it well before spooning it into each cupcake's center.
  10. To make the buttercream, mix together softened butter and icing sugar until smooth; then add vanilla extract, milk, green food coloring, and yellow food coloring until you reach a bright green hue.
  11. Using a piping bag, pipe or spread your buttercream onto each cooled cupcake creatively before decorating with candy eyes and sprinkles.
  12. Store any leftovers in an airtight container at room temperature; consume within three days for best freshness.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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