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Spooky blackberry cupcakes with marshmallow skulls recipe

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Get the kids to help you decorate these spooky cupcakes with a fruity blackberry sponge, bold marshmallow icing and easy marshmallow decoration. See method

Makes 24 mini cupcakes
28 mins to prepare and 12 mins to cook
155 calories / serving

Ingredients

For the cupcakes

11 blackberries, defrosted
100g caster sugar
100g butter, softened
2 eggs
1 tsp vanilla paste or vanilla extract
100g self-raising flour, sifted
20ml milk

For the frosting

75g (3oz) pink marshmallows
75g butter, softened
150g (5oz) icing sugar
1 tsp vanilla paste or vanilla extract
purple food colouring gel

To decorate

24 white marshmallows
50g (2oz) dark chocolate

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
655kj
155kcal 8%
Fat
6g 8%
Saturates
3g 16%
Sugars
20g 22%
Salt
0g 1%

of the reference intake
Carbohydrate 25.2g Protein 2g Fibre 0.4g

Method

Preheat the oven to gas 3, 170°C, fan 150°C. Line two mini cupcake tins with 24 mini paper cupcake cases. Set aside 3 blackberries and cut the remaining 8 into thirds; put one third in the base of each cupcake case.
In a mixing bowl, combine the sugar and butter. Beat, with an electric whisk, for 2-3 minutes, until light and fluffy.

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Whisk in the eggs, one at a time, followed by the vanilla. Fold in the flour and milk, and then divide the mixture between the paper cases. Bake for 9-10 minutes, until risen, golden and springy to the touch. Remove from the oven and leave to cool completely on a wire rack.
For the frosting, heat the pink marshmallows in a microwave-proof bowl for 30-50 seconds, until just melted. Set aside to cool for 10 minutes. Meanwhile, roughly mash the reserved blackberries.
In a separate mixing bowl, beat the butter and icing sugar for 3 minutes, until light and fluffy. Add the melted marshmallows, vanilla, food colouring and crushed blackberries and continue beating to form a thick and shiny icing. Chill for 10 minutes.
To make the marshmallow skulls, cut out a mouth at the thin end of each white marshmallow using scissors. Using a clean paintbrush, dab the melted chocolate on to each marshmallow skull to make eyes and a nose. Using a sharp knife, cut out a shallow disc from each cooled cake about the size of a 1p piece. Spread half a tsp of icing over each cake, filling the dent and covering the surrounding surface. Nestle a marshmallow skull in the dent of each iced cake and leave to set. Serve.