Delicious Decadence: Happy Halloween!

So the post itself might be a little late, but I did in fact spend the 31st October baking Halloween goodies! Halloween has never been 'celebrated' in the Appleby household, except for one year (many years ago) when we just happened to be in Salem for the night - spooky! However, I still use it as an excuse to bake, but lets face it I use anything as an excuse to bake! This post is for spiced cupcakes with spiced cream cheese frosting - far too good to give to anyone who is trick or treating! The cupcakes are rich and dark because they contain a large amount of treacle while the frosting is cool and creamy with a slight kick from the spices - the two compliment each other perfectly and make a very satisfying treat on a cold Autumnal day!

The Ingredients

Butter, dark brown sugar, treacle, eggs, plain flour, bicarbonate of soda, and ground mixed spice.

In a large bowl cream together the butter and sugar until it is pale and fluffy, and to it add the treacle.

Next, lightly beat the eggs and combine with the butter mixture.

Gently fold in the flour, bicarbonate of soda, and mixed spice, using a metal spoon.

Spoon the mixture into paper cases and bake until well risen and beginning to crack on the top.

Leave the cakes to cool slightly in the tin, and then transfer to a wire rack. When they are completely cool, make the frosting.

For the frosting: butter, icing sugar, cream cheese, ground cloves, and ground cinnamon.

In a bowl combine the butter, cream cheese, and spices.

Then add the icing sugar and beat thoroughly.

You will end up with quite a runny mixture, so I put it in the fridge for about an hour/hour and a half before I used it.

Once it has been in the fridge, and therefore thickened up and set slightly more, spread the frosting over the cupcakes, and then decorate. I used Halloween themed cake-toppers, but you could use whatever you fancy.