Kids love cupcakes, so this is the perfect Halloween treat for anyone having a party!


  • 125g unsalted butter, softened

  • 125g caster sugar

  • 125g plain flour

  • 2 tbs cocoa powder

  • ½ tsp McKenzie's Bi-Carb Soda

  • 1 tsp McKenzie's Baking Powder

  • 2 tsps vanilla essence

  • 2 tbs full cream milk

  • Butter cream icing:

  • 125g unsalted butter, softened

  • 250g pure icing sugar

  • 1 tsp vanilla essence

  • 2 tsps full cream milk

  • Purple food colouring

  • Halloween Icing Figurines & Sprinkles to decorate


  • 1.

    Preheat oven to 180C. Line a 12 x 1/3 cup capacity muffin tin with cupcake patties.

  • 2.

    Using an electric mixer on medium setting, mix all cupcake ingredients except the milk. Gradually add the milk and mix just until smooth.

  • 3.

    Divide the mixture across the 12 cupcake patties. A generous tablespoon should be sufficient. The mixture should triple in size once baked.

  • 4.

    Bake for 15-20 minutes or until cake skewer inserted into the centre comes out clean. Allow to cool.

  • Butter Cream Icing: Beat butter with icing sugar using an electric mixer. Beat in vanilla essence and milk until smooth, adding extra milk or icing sugar if necessary. Add purple food colour. Use a piping bag to decorate swirls onto cooled cupcakes or use a spatula to slather generously over each cupcake. Top with Halloween icing figurines & sprinkles.:


This recipe was supplied by McKenzie's Foods.

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