• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Savoury
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Halloween Slime Cupcakes

    18/10/2017 by thebakingexplorer 33 Comments

    Jump to Recipe Print Recipe

    I absolutely love Halloween and all the spooky themed food that comes with it. These Halloween Slime Cupcakes fit the bill perfectly as they look rather scary with their black "burnt" sponge, bright green "toxic" buttercream and creepy candy eyes, but don't be fooled - they taste absolutely yummy! Once you bite into their menacing exterior you'll find gooey "radioactive" slime inside. I used a lime marmalade to create this effect and for a tasty citrus zing, but you could use strawberry jam for a "blood and guts" theme inside too. Kids and adults alike will love making these fun slime cupcakes to disgust and delight their family and friends over the Halloween season!

    Halloween Slime Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • For the best results, use good quality professional food colouring. My favourite brands are Pro Gel and Sugarflair.
    • I use a baking spread for the cupcakes and unsalted butter for the buttercrream.
    • I got the candy eyes in my local supermarket and they are pretty widely available around Halloween, but you can purchase them online too. Do check the ingredients if you are vegetarian or if you have any allergies as some can contain insect derived food colourings, egg white or milk powder. Or you can make your own by melting some dark chocolate and piping a small circle onto a white chocolate button.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Halloween Slime Cupcakes

    To make the cupcakes sponges, mix together butter and caster sugar. Then add eggs and vanilla extract, and whisk in. Next, add self raising flour and black food colouring and mix in.

    Divide the batter between the black cupcake cases. Bake for 20 minutes, use a thin skewer or a cocktail stick to check they are done as you won't be able to tell because they're so black!

    When the cupcakes are fully cooled, used a cupcake corer to make holes in the middle of each cake. Add a little bit of green food colouring to the lemon and lime marmalade, then spoon it into each cupcake.

    To make the buttercream, mix together the butter and icing sugar. Add the vanilla extract, milk and the lime green food colouring until you have a nice bright green colour. Pipe it onto the cupcakes then decorate with the candy eyes.

    Halloween Slime Cupcakes

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can the cupcakes be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread for the cupcakes and the buttercream. If you are using candy eyes, check the labels as some can contain milk powder.

    More tips for making the Halloween Slime Cupcakes:

    • I used a Jem 1E nozzle to pipe the buttercream onto the cupcakes, but you can use any nozzle you prefer or spread it on with a spoon.
    • If you can't get hold of lime marmalade for the centre, try using a strawberry jam for a "blood and guts" effect!
    Halloween Slime Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Cupcake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Cupcake corer
    • Black cupcake cases
    • Lime green food colouring
    • Black food colouring
    • Jem 1E Piping nozzle
    • Candy eyes

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More Halloween cupcake recipes...

    • Halloween Vampire Bat Cupcakes
    • Bleeding Brain Cupcakes
    • Halloween Graveyard Cupcakes
    • Pumpkin Cupcakes

    Halloween Slime Cupcakes

    Vanilla cupcakes with black food coouring, filled with lime marmalade, topped with bright green vanilla buttercream and candy eyes
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 45 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the cupcake sponge

    • 175 g Baking spread
    • 175 g Caster sugar
    • 25 g Black food colouring
    • 3 Eggs large
    • 175 g Self raising flour
    • 2 tsp Vanilla extract

    For the buttercream

    • 200 g Butter
    • 400 g Icing Sugar
    • 1 tsp Vanilla
    • 1-2 tbsp Milk
    • Lime green food colouring

    For the filling and decoration

    • 150 g Lemon & lime marmalade
    • Lime green food colouring
    • Candy eyes
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/350F/Gas Mark 4, line a cupcake tin with black cupcake cases (or other colour case of your choice)
    • For the cupcake sponge, mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy
    • Add the eggs and vanilla extract and whisk them in well
    • Then gently whisk in the self raising flour
    • Add the black food colouring, be generous with it as you need quite a bit to get a black shade
    • Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
    • Once the cupcakes are fully cool, use a cupcake corer or a knife to make holes in the middle of each cake
    • Add a little bit of lime green food colouring to the lemon and lime marmalade, then spoon it into each cupcake
    • Make the buttercream by mixing together the butter and icing sugar until smooth, then add the vanilla extract, milk and the lime green food colouring until you have a bright green colour. You can add more milk if the buttercream is too stiff
    • Using a piping bag, pipe the buttercream onto the cupcakes. Or spread it on with a spoon. Decorate with the candy eyes
    • Store in an airtight container in a cool place, eat leftovers within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • If you can't get hold of lime marmalade for the centre, try using a strawberry jam for a "blood and guts" effect!
    • You can make your own candy eyes by melting some dark chocolate and piping a small circle onto a white chocolate button.

    Nutrition

    Calories: 517kcal | Carbohydrates: 67g | Protein: 3g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 278mg | Potassium: 54mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1000IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    Or you might like my Halloween recipes!

    « Pumpkin Cheesecake (No Bake)
    Vegan Carrot Cake Baked Donuts »

    Reader Interactions

    Comments

    1. Cat

      October 18, 2017 at 1:42 pm

      What a fantastic idea for Halloween! Especially like the slime filling which I think is really creative x

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:09 pm

        Thanks so much Cat!

        Reply
    2. Rebecca Smith

      October 18, 2017 at 3:12 pm

      5 stars
      What a brilliant idea love this...in fact, that's one day in half term sorted...kiddies are making slime cupcakes (with a wee tweak to make them free from) #CookBlogShare

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:10 pm

        Thanks Rebecca! I do hope you and your family enjoy them!

        Reply
    3. Charlotte Oates

      October 18, 2017 at 4:50 pm

      These look delicious Kat. I love the idea of using marmalade to make green slime, the extra food colouring really gives it an amazing colour.

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:10 pm

        Thanks Charlotte! I did have to use a lot of black food colouring, but the effect is worth it for a one off treat!

        Reply
    4. Nico @ yumsome

      October 18, 2017 at 5:26 pm

      These are brilliant! I particularly love that they're filled with green slime as well as having a toxic green top. Fantastic!

      Of course, now I have a hankering for Rose's Lime marmalade, which I've not even seen for years, much less had any! 😉

      #CookBlogShare

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:11 pm

        I used Rose's Lime marmalade, I found it in Tesco!

        Reply
    5. Lucy

      October 18, 2017 at 8:28 pm

      5 stars
      Wow these are so striking Kat! My kids will adore these, we’ll have to give them a go over half term. Love the green slime effect, so cool.

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:12 pm

        Thanks Lucy, let me know how they get on I'd love to see!

        Reply
    6. Corina Blum

      October 19, 2017 at 6:59 pm

      5 stars
      These are fantastic! I'm not keen on orange marmalade but I love lime marmalade and would definitely like to try these. They sound so tasty as well as looking great.

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:13 pm

        Me too Corina, I'm not a fan of standard orange marmalade but I really enjoyed the lime one!

        Reply
    7. jenny paulin

      October 20, 2017 at 4:29 pm

      5 stars
      I love these - so cute and yet very easy to achieve. Lime marmalade for the slime is brilliant!very clever x
      #Bakeoftheweek

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:15 pm

        Thank Jenny!

        Reply
    8. Helen

      October 21, 2017 at 12:34 pm

      5 stars
      These look fab! You've got a great colour on the sponge & the icing!

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:15 pm

        Thanks Helen! I'm really liking the ProGel food colours at the moment!

        Reply
    9. Kirsty Hijacked By Twins

      October 21, 2017 at 4:56 pm

      Oh wow Kat these look fantastic! The kids would definitely love these! I love the vibrant colour of the icing. Thank you for sharing with #CookBlogShare x

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:16 pm

        Thanks Kirsty! People did seem to be very attracted to the bright colours!

        Reply
    10. Jacqui Bellefontaine

      October 23, 2017 at 12:43 pm

      5 stars
      How much fun are these I love them!

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:17 pm

        Thanks so much Jacqui!

        Reply
    11. Claire

      October 23, 2017 at 5:58 pm

      5 stars
      These are brilliant. What a great idea 🙂

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:17 pm

        Thanks Claire!

        Reply
    12. Petra

      October 23, 2017 at 10:17 pm

      This is a recipe that makes me smile! It must be the cutest Halloween treats I have seen! Happy Fiesta Friday 🙂

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:17 pm

        Wow Petra, that is high praise - thank you!

        Reply
    13. Nate

      October 25, 2017 at 9:46 pm

      5 stars
      What are a great idea Kat. My daughter is obsessed with slime so these would be a huge hit with her. Thanks for sharing the recipe.

      Reply
      • thebakingexplorer

        October 26, 2017 at 2:17 pm

        Thanks Nate! I hope she likes them!

        Reply
    14. Angela / Only Crumbs Remain

      October 27, 2017 at 10:40 am

      These are absolutely brilliant Kat! Loving the toxic buttercream, and as for the radiocative slime! Genius 🙂 Thankyou for joining in with #BakingCrumbs too 🙂
      Angela xx

      Reply
      • thebakingexplorer

        October 30, 2017 at 4:36 pm

        Thanks so much Angela and thank you for hosting!

        Reply
    15. Kate - gluten free alchemist

      October 29, 2017 at 10:43 am

      So cute! What a great icing colour too..... Perfect for Halloween x

      Reply
      • thebakingexplorer

        October 30, 2017 at 4:37 pm

        Thanks Kate, I used ProGel colour in Lime Green.

        Reply
        • Michelle

          October 28, 2021 at 10:41 am

          I have got some food colouring from Aldi, The Pantry. Will this be okay to use please

          Reply
          • thebakingexplorer

            October 28, 2021 at 4:03 pm

            Hi Michelle, it probably won't be strong enough unfortunately, but you can try it out.

            Reply
    16. johanna @ green gourmet giraffe

      October 31, 2017 at 11:22 am

      these look so cute - I made bikkies last halloween using black tahini and it really made them so dark - I would love to try these cupcakes with black tahini but I don't think I could pipe the toxic icing as prettily as you

      Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Biscoff Cake
    • Nutella Bueno Cupcakes Nutella Bueno Cupcakes

    Recent Recipes

    • Eton Mess Pots

      Eton Mess Pots

      May 20, 2022
    • Kinder Bueno Cookies

      Kinder Bueno Cookies

      May 13, 2022
    • Biscoff Cookie Pie

      Biscoff Cookie Pie

      May 6, 2022
    • Chocolate Birthday Cake

      Chocolate Birthday Cake

      Apr 29, 2022
    • Chocolate Chip Cookie Skillet

      Chocolate Chip Skillet Cookie

      Apr 22, 2022
    • Recipes Using Biscoff Spread

      20 Recipes Using Biscoff Spread

      Apr 15, 2022

    Footer

    ↑ back to top

    Copyright © 2022 The Baking Explorer