Matthew Mead’s Halloween Spooktacular Cook Book

If Halloween is your season (and let’s be honest, for many of us it’s the highlight of the year), then Matthew Mead’s Halloween Spooktacular feels like stepping into a glossy magazine dedicated solely to the magic of October. This book is a visual treat—part craft guide, part recipe collection, and part inspiration board.

What makes it stand out is Mead’s signature style. Every page is beautifully photographed, with that cozy-yet-sophisticated vibe that makes you want to drop everything and start decorating your mantel with gourds, black lace, and flickering candles. The crafts range from simple, family-friendly projects to more detailed displays for those who love going all out. There are also fun recipes sprinkled throughout, making it easy to pull together a themed party that looks Pinterest-perfect but is still approachable.

As a long-time crafter and mum of teens, I especially appreciate how many of the projects are adaptable. Younger kids can jump in on the cookie decorating or pumpkin painting, while adults might want to try the more stylish centerpiece or table-setting ideas. Nothing feels too intimidating, which is important when you’re balancing real life but still want your home to look like it belongs in a magazine spread.

The only drawback? Once you flip through it, you’ll want to make everything. My copy quickly became dog-eared because I kept returning to it year after year, using it not just for crafts but also as seasonal décor on my coffee table.

If you love Halloween crafts, recipes, and decorating ideas that feel elevated but still doable, Matthew Mead’s Halloween Spooktacular is well worth adding to your bookshelf. It’s a keeper that you’ll revisit every fall.

. Holiday style pro Matthew Mead offers endlessly inventive haunted home makeovers, quick-and-easy ways to reinvent store-bought cookies and candy, awesome themed parties, and more to make, eat, and enjoy in the weeks before, and throughout all hallows’ eve.

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

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