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Juliet Sear's spook-tacular Halloween treats

Juliet Sear is here with some spook-tacular treats to keep your little monsters entertained this half term. From creepy cupcakes to pumpkin platters and terrifyingly tasty biscuits, she’s got your Halloween covered.

Vampire cupcakes

Makes: 12-14


For the cupbakes:

200g softened unsalted butter

200g caster sugar

4 medium free range eggs

200g self-raising flour

½ tsp baking powder

¼ tsp salt 

For the frosting:

300g unsalted butter, soft

2 tsp vanilla bean paste

600g icing sugar, sifted

150g full-fat cream cheese, at room temperature

Approx 150g seedless strawberry jam

Red food colouring to tint


1. Heat the oven to 170C fan/ gas 3. 

2. Beat the butter and sugar in the bowl or a stand mixer until light and creamy. Add the eggs one at a time, beating well until smooth. 

3. Dry whisk the flour, baking powder and salt and fold in slowly until just combined. 

4. Divide the mixture equally into cupcake tins lined with baking cases. Bake these for 15-18 mins or until risen, golden and cooked through. Leave to cool.

5. To make the butter cream, add the butter and vanilla to a mixer or a bowl, beat on high speed, about 1 min, until creamy & smooth.

6. Gradually add icing sugar, beating each addition slowly. Add cream cheese until combined and smooth.

7. Once the cakes are cool, use an apple corer, spoon or knife to dig out a little hole in the cupcake, saving the cake to plug it back in.

8. Add the jam with a spoon or piping bag then top with part of the removed cake. 

9. Put the buttercream into a piping bag with a round nozzle. Pipe a neat swirl on the top of each cake.  Let this set before using a straw to make bite marks in the frosting and add the drizzle blood with the jam for the vampire blood.

Spider Cookies

Serves: 4


150g unrefined golden caster sugar

200g soft butter 

1 tsp vanilla bean paste

1 medium free range egg 

350g plain flour

Chocolate ganache or nutella to fill

12 lindor balls or chocolate malteser 

1 packet of apple laces 

Edible eyes


1. Preheat the oven to 190c fan and line a baking tray.

2. Mix the sugar, soft butter and vanilla bean paste in a mixer until fluffy.

3. Add the egg and mix till combined

4. Mix in the plain flour.

5. Form a dough then make little balls of dough, roughly the size of a walnut and place on a lined baking sheet and press indentations with your thumb in the middle of each one. 

6. Place into the pre-heated oven and bake for around 8-10 minutes until golden brown. 

7. Leave to cool on a wire rack.

8. Decorate by spreading a little chocolate spread into the dent of the cookie, adding knotted sweet laces to make the spider's legs and pushing a chocolate ball into the centre. 

9. Use chocolate spread to attach edible eyes and serve on a halloween platter

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Weekdays 10am-12:30pm