Slime Cupcakes
Spooky Halloween treat perfect for baking with kids over the Halloween half term!
Slime Cupcakes
Rated 3.0 stars by 11 users
Servings
12
Prep Time
30 minutes
Cook Time
20 minutes
A perfect Halloween treat to cure your haunting hunger!
Author:OneSixtyDegrees

Ingredients
-
125g Whitworths Golden Caster Sugar
-
75g Whitworths Light Muscovado Sugar
200g Unsalted Butter, at room temperature
150g Self Raising Flour, sifted
50g Cocoa Powder, sifted
3 Large Eggs, at room temperature
1 tsp Vanilla Extract
3 tbsp Milk
110ml Double Cream
220g White Chocolate
Green Gel Food Colouring
-
350g Whitworths Icing Sugar, sifted
150g Unsalted Butter, at room temperature
2-3 tbsp Milk
1tsp Vanilla Extract
Purple Gel Food Colouring
Halloween Sprinkles (optional)
Cupcakes
Green Ganache
Buttercream
Directions
Cupcakes
Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases
Cream together the sugars and butter in a bowl until light and fluffy
Add the eggs and vanilla extract, along with a large spoonful of the flour and beat together
Fold in the remaining flour with the cocoa powder and milk, using a spatula/metal spoon
Fill each case approximately 2/3 full and bake in the oven for 20-22 mins
Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack
Green Ganache
Break up the chocolate into a microwave safe bowl and add the cream
Heat for 30 – 40 seconds in the microwave, remove and stir for 1-2 mins until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir
Add a small amount of green gel food colouring and mix until you have an even colour
Set aside to thicken slightly
Once the cupcakes are cool, hollow out the middle of each and fill using half the ganache, saving the other half for on top of the cupcakes
Buttercream
With a handheld or stand mixer, beat the butter for 2-3 mins until pale and fluffy
Add half the icing sugar and beat again until combined. Repeat for rest of the icing sugar
Add the milk and vanilla extract and beat for 5 mins
Mix the purple food colouring into the buttercream until fully incorporated
Pipe the buttercream onto the cupcakes and pop them into the fridge for 30 mins
Remove the cupcakes from the fridge and while the buttercream is still cold, top them with the remaining ganache. If the ganache has thickened too much, pop it in the microwave for 10 secs before adding it on top of the cupcakes. You want the ganache to be runny enough to drip down the sides of the buttercream
If using sprinkles, add them on top of the ganache and enjoy!
Recipe Note
Tips
By folding in the flour with a spatula or metal spoon, this ensures the air bubbles in the mixture are retained and it will help make your cupcake mixture light.
To hollow out the middle of the cupcakes, use an apple corer or the end of a large piping nozzle. You ideally want to go about two thirds of the way down, be careful not to go all the way to the bottom of the cupcake.
Adding
the ganache on top of cold buttercream means it will begin to set as it drips
down the cupcakes. This should help prevent the ganache from dripping too far
down the sides