Halloween Cupcake:

• RedMan Cake Flour | 128628 | 20g
• RedMan Cocoa Powder | 66036 | 8g
• RedMan Baking Powder | 62712 | 5g
• RedMan Baking Soda | 62713 | 2g
• Deltasal Sea Salt | 58415 | 2g
• RedMan Caster Sugar | 1417 | 90g
• RedMan Whole Egg | 12088 | 100g
• RedMan UHT Milk | 103602 | 130g
• RedMan Mascarpone Cheese | 101816 | 60g
• Naturel Canola Oil | 107624 | 70g
• RedMan Danish Unsalted Butter | 112456 | 25g
• Callebaut Dark Chocolate 54.5% | 67338 | 50g
• RedMan 100% Vanilla Extract | 67721 | 3g
• RedMan Red Colour Paste | 67760 | 6g
• Cornwells Cider Apple Vinegar | 81272 | 10g

Cream Cheese Frosting:

• Cream Cheese | 67061 | 200g
• Millac Dairy Whipping Cream 35% | 115826 | 200g
• RedMan Icing Sugar | 9793 | 40g
• Vanilla Essence | 67721 | 2g
• Deltasal Sea Salt | 58415 | 0.5g
• RedMan Strawberry Pie Filling | 105928 | Garnish
• Icing Deco Knife and Chopper | 117732 | Garnish

Halloween Cupcake:

1. Melt butter and dark chocolate together.

2. Whip egg and caster sugar until light and fluffy.

3. Mix mascarpone and milk until smooth, then add slowly.

4. Add oil, melted chocolate mixture and vanilla. Mix well.

5. Add cake flour, cocoa powder, baking powder, baking soda and salt. Mix until just combined.

6. Add red colour paste and vinegar. Mix briefly.

7. Fill cupcake cups 70–75% full.

8. Bake at 190°C top / 170°C bottom for 18–22 minutes.

9. Cool completely before decorating.

Cream Cheese Frosting:

1. Beat cream cheese + icing sugar until smooth.

2. Add vanilla essence + salt and mix well.

3. Slowly add cold whipping cream while mixing.

4. Whip at medium speed until smooth and firm enough for piping.

5. Keep chilled until ready to use.

6. Piping and put strawberry pie filling to garnish.