Quick & Easy Halloween Baking Tips


Keep your little ghouls and ghosts happy with these easy-to-back Halloween cupcakes and cookies. No tricks, only treats! Happy Halloween, everyone!

Easy Cupcakes
Makes 16 cupcakes


1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

• For chocolate cupcakes add 3/4 cup unsweetened cocoa powder


Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost when cool.

Easy Frosting


120 gr unsalted butter, softened
120 gr cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract


In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. This can also be done by hand with a wooden spoon, but it will take longer!

Red Velvet Cupcakes
Makes 20 cupcakes


1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup milk
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt


Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Simple Cookies

Makes 4 dozen cookies


3 cups self-rising flour
1 cup butter at room temperature
1 cup white sugar, or more to taste
2 eggs at room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt


Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.

Preheat oven to 275 degrees F (135 degrees C).

Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.

Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.

Cookie Frosting
Makes 3 cups


4 cups confectioners’ sugar
1/2 cup butter
5 tablespoons milk
1 teaspoon vanilla extract
food coloring of your choice


In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Note: Food colorings and sprinkles are available from most large supermarkets. Let your kids create their own monsters, witches and spooky creatures with small candies, marshmallows and liquorice.

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