Bright, cheerful and a little bit spooky, these Halloween bites are perfect for family gatherings. This collection of cooking, easy recipes covers two simple party treats: apple monsters for little hands and velvety butternut squash cupcakes topped with a citrusy sour cream frosting. Both are approachable, fun to make and ideal for a lively Halloween spread.
Apple Monsters: a playful snack
These apple monsters are a brilliant, healthy option that kids adore. They are quick to assemble and rely on simple ingredients and a little imagination.
Ingredients
- 1 apple, quartered
- Peanut butter
- Strawberries (for the tongue)
- Sunflower seeds (for teeth)
- Icing eyeballs or small edible eyes
- Wooden skewer or small knife for assembly
Method
- Cut the apple into quarters and make a small incision to form a mouth.
- Use a skewer to push peanut butter into the incision to act as a sticky base.
- Insert a slice of strawberry as the tongue and add two sunflower seeds for teeth.
- Press icing eyeballs onto the apple to finish the monster face.
That is what I call spooky!
These are ideal as part of a Halloween platter alongside popcorn and other little nibbles. They look great, taste fresh and are a winner with kids.
Butternut Squash Cupcakes with Clementine and Lemon Frosting
These muffins are moist, naturally sweet and simple to make — a proper example of cooking, easy recipes that feel special. The squash cooks down to a delicate texture so peeling is optional. The recipe yields 12 cupcakes and the batter freezes well for a second batch later.
Ingredients
- 400 grams butternut squash, chopped
- 400 grams unrefined brown sugar
- 4 eggs
- 300 grams plain flour
- 2 heaped teaspoons baking powder
- 1 teaspoon cinnamon
- Handful of walnuts, chopped
- 175 milliliters extra virgin olive oil (mild, creamy style)
Method
- Process the squash until as fine as possible. Measure 400 grams.
- Add the brown sugar, eggs, a pinch of salt, flour, baking powder, cinnamon and walnuts.
- Pour in the olive oil and mix until combined.
- Fill muffin cases about three quarters full and bake at 180 Celsius / 350 Fahrenheit for 20 minutes.
- Check with a knife; if it comes out clean the cupcakes are done.
Clementine and Lemon Sour Cream Frosting
- Zest of 1 clementine and 1 lemon
- Juice from half a lemon
- 200 grams sour cream
- 1 to 2 tablespoons icing sugar, to taste
- Vanilla pod seeds or a splash of vanilla extract
Combine zest, a splash of lemon juice, sour cream, vanilla and icing sugar. Taste and adjust sweetness. The frosting has a bright sherbet note that balances the squash wonderfully.
Finishing touches and serving tips
- Be generous when icing but not so much that it pours over the sides; the icing will sink in slightly and firm up thanks to the sugar.
- Grate extra clementine zest over the top for an aromatic finish.
- Sprinkle a little dried lavender from the summer for a faint floral note — a tiny teaspoon from a height is plenty.
- Make half the batter now and refrigerate the rest; baking powder only activates with heat so the chilled batter will stay ready for fresh cupcakes the next day.
Both of these ideas slot perfectly into a Halloween buffet. They are wholesome, playful and prove that cooking, easy recipes can still be exciting and festive. Try them for the next party and watch them disappear.
Spooky Halloween Snacks: Quick Apple Monsters and Butternut Cupcakes — cooking, easy recipes for family parties. There are any Spooky Halloween Snacks: Quick Apple Monsters and Butternut Cupcakes — cooking, easy recipes for family parties in here.
