Halloween Recipes with Betty Crocker

Betty Crocker recently shared three super simple and cute recipes for Halloween. These bakes are all really easy to make using Betty Crocker ready made cake and icing mixes. It's fun to get creative in the kitchen with the kids by baking some spooky Halloween treats like these!
TWEET OWL CUPCAKES
INGREDIENTS
Cake:1 box Betty Crocker Devil's Food Cupcake Mix 60ml 60ml water (4tbsp)30ml vegetable oil (2 tbsp)2 medium free range eggsTopping:1 tub Betty Crocker Chocolate Fudge Icing9 large milk chocolate buttonsWhite Fondant Icing, cut into 1½cm roundsBlack Fondant Icing made into ½cm dots9 yellow or orange chocolate beans.METHOD:

1. Preheat your oven to 180°C (160°C for fan assisted ovens) Gas Mark 4. Place the cake cases into your muffin tin. 
2. Mix the cupcake mix, oil, water and eggs gently together and then whisk (by hand or electric mixer) for 2-3 minutes until completely blended. S
3. Spoon the mixture evenly into the cupcake cases. 
4. Bake in the center of the oven for 16 minutes or until a rounded knife inserted into the center of a cupcake comes out clean. Leave to cool on a wire rack. 
5. Ice the Betty Crocker Chocolate Fudge icing over the top of the cupcakes when cool. Place the chocolate button halves on top of the cupcakes to make the ears. Pipe over the chocolate fudge icing to make the feathers and tufts. 
6. Create by rolling out the white icing and cutting large circles for the eyes to place on the cupcake. Then add the milk chocolate button by putting a small dot of icing on one side of the button to stick it to the white icing for the pupils. Add the chocolate beans for the beaks under the eyes. Wonderful! 

CREEPY CAULDRON CAKE
INGREDIENTS
Cake:1 box Betty Crocker Red Velvet Cake Mix 65 ml vegetable oil (4 ½ tbsp) 205 ml water 3 medium free range eggs Topping:1 tub Betty Crocker Chocolate Fudge Icing ½ tub Betty Crocker Vanilla Icing Green, Orange and Red Food Colouring 1 packet milk chocolate fingers, halved (125g) Handful of jelly snakes cut in half Handful white chocolate balls.
METHOD:

1. Preheat your oven to 180C (160 C for fan assisted)/Gas Mark 4. Grease two 20cm cake tins. 
2. Mix the cake mix, oil, water and eggs gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. 
3. Pour the cake mix evenly into your two greased cake tins. 
4. Bake in the center of the oven for 23-28 minutes or until a rounded knife inserted into the center of the cake comes out clean, then allow to cool on a cooling rack. 
5. Ice by sandwiching the cake together with half of the chocolate fudge icing and spread the rest around the top and sides, reserving a little for the rim of the cauldron. Put this into a piping bag with a large nozzle and pipe around the top edge of the cake. Any leftover icing you can use to make the pupils of the eyeballs. 
6. Decorate by colouring ⅔ of the vanilla icing with green and pipe loosely over the top of the cake, using a large nozzle to form the bubbling potion. Colour the rest of the icing with orange, reserving a little to color red. Decorate the bottom of the cake with the chocolate finger halves for logs. Pipe orange flames around the bottom of the cauldron and then add red centres to the flames. Push the jelly snakes into the top of the cake so that they give the effect that they are crawling out of the bubbling potion. Add chocolate balls as eyes and 'Hey Presto' a Halloween Cauldron to spook your friends.

SPOOKY SPIDER CUPCAKES
INGREDIENTS
Cupcakes:1 box Betty Crocker Devil's Food Cake Mix 90 ml vegetable oil (6 tbsp) 250 ml water 3 medium free range eggs Decoration: 1 tub Betty Crocker Rich and Creamy Vanilla Icing Red food colouring & Yellow food colouring Decoration Tube of black decorating icing 48 black fruit pastilles
METHOD

1. Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4. 
2. Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. 
3. Pour the mixture evenly into the cupcake cases. 
4. Bake in the center of the oven for 16 minutes or until a rounded knife inserted into the deepest part of a cupcake comes out clean. Leave to cool on your cooling rack. 
5. Stir 3 drops of red colouring and 4 drops of yellow food colouring into Betty’s Vanilla Rich and Creamy Icing in a small bowl, and mix to create orange icing. Spread this over the cooled cupcakes.
6.  Create four black circles on each cupcake using the black decorating icing. Use a knife to draw through the circles from the center of each cupcake to create the web effect. 
7. Roll out one fruit pastille and cut out eight strips for legs and then place a whole fruit pastille in the middle to create your spider. Do this for each cupcake to create your beastly batch…Scarily splendid!

There are lots more Halloween recipes on the Betty Crocker website including the adorable Halloween Cat Cake above! Check them out here: www.bettycrocker.co.uk.