Cricket Flour + Pumpkin Spiced Halloween Cupcakes with Scorpions
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MAKES 24 |
PREP TIME 35 mins |
COOK 25 mins |
Cupcakes are a fun and easy way to get creative in the kitchen, and what better time than Halloween, truly serve up a trick & treat!
In classic Eat Crawlers fashion, we have created our take on a Halloween cupcake. We use quite a basic cupcake recipe - with 1/4 cup of Cricket Flour - which has never let us down. And don't be intimidated, when made carefully and with patience even you too can make perfect little morsels!
We spiked our cupcake batter with some mixed spice, and also put some into our buttercream icing to give it that extra pumpkin spice hit!
Then for the garnish, this is where you can get super creative. Following the 'Pumpkin Spice' theme we thought the classic ginger nuts fit the brief, and their new chocolate coated ginger nut fingers are perfect to add some height. So we crushed up some Ginger nuts to sprinkle on the top for some texture, place in a Ginger nut Finger and also a tasty Armor Tail Scorpioin!
Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.
THESE CUPCAKES ARE:
Easy
Soft
Moist
High in protein
Fun to make
+ have awesome Cricket Flour
CUPCAKES
150g butter, softened
1 1/2 cups caster sugar
2 eggs
2 tsp good quality vanilla extract
2 1/4 cups self-raising flour
1/4 cup Cricket Flour
1/4 tsp baking powder
1 1/4 cups milk
BUTTERCREAM ICING
100g butter, softened
1 1/2 cups icing sugar
1-2 tbsp milk
4 drops good quality vanilla extract
4 Gingernut Biscuits & 10 Gingernut Chocolate Fingers
CUPCAKES
1. Preheat oven to 190°C conventional or 170°C fan-forced.
2. Beat butter with an electric mixer until smooth, add caster sugar and beat until light and fluffy. Add eggs and mix well. Add the sifted flour, milk and vanilla, beat until smooth.
3. Place paper baking cases in a cupcake tin, spoon in mixture until they are about 2/3 full (don't overfill or they will form peaks). This recipe makes 24 cupcakes so you might need to do this in two batches.
4. Bake for 20 minutes until golden or until they spring back when lightly pressed. Turn out onto a wire rack to cool while you prepare the icing.
BUTTERCREAM ICING
Beat the butter until it is pale and fluffy. Sift in the icing sugar and mix, adding milk until you have a light, fluffy mixture. Add extra milk if you need a softer consistency. Spread or pipe icing over cupcakes and top with decorations as desired.
I like to place my butter in a warm place, like a hot water cupboard or just on the bench if it is a warm day. This gets the at a perfectly soft state so that it whips up well, getting you a nice pale and thick buttercream icing etc. Also, take your time with baking recipes like this, make sure your utensils are all clean and take the time to get measurements perfect!
p.s Ask any questions you might have though the form below, so other readers who may have the same questions can see our response!
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Recipe adapted from Chelsea Sugar Vanilla Cupcakes with Buttercream Icing