Halloween recipe: Witches’ cupcakes
Want to keep the children entertained this Halloween? Annabel Karmel has some eye-popping ideas and devilishly delicious bites.
What you'll need
110g unsalted butter at room|temperature
200g caster sugar
2 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
½ tsp baking powder
150ml semi-skimmed milk
1 tsp grated lemon zest
A tub of vanilla frosting
Red fondant (or white fondant coloured red using food colouring)
Preheat the oven to 180°C/gas 4/350°F. Line a muffin tin with 12 paper cupcake cases. To make the cupcakes, measure all the cake ingredients into a bowl. Whisk together until smooth.
Spoon the mixture into the cupcake cases until two thirds full. Bake in the oven for about 25 minutes until they are raised and lightly golden. To check they are cooked, you can insert a skewer or toothpick into the centre of one of the cakes and it should come out clean.
Remove from the oven, allow to cool down a little and then arrange the cupcakes on a wire rack to cool completely.
Pipe the frosting on top of each cupcake using a piping bag with a star-shaped nozzle.
To make the witches' hats, separate the Oreo cookies that are sandwiched together and scrape out the filling.
Using a little of the frosting, attach a Hershey's Kiss to the split cookie to form the hat.
To make the witches' shoes, form a small ball of red fondant, taper one end to a point, curl the thin end to make the toe of the shoe, then fold the fat end up to make the heel. Press the shoe firmly but carefully onto a Matchmaker chocolate for the leg. Press the legs into the cupcake so that they stick up from the frosting.