For the cakes:
- 150g self-raising flour
- 150g butter
- 3 medium eggs
- 150g sugar
- 1tsp vanilla extract
- 30ml milk
- For the buttercream:
- 270g unsalted butter
- 400g icing sugar
- 1tsp good quality vanilla extract
- 30ml milk
- Green food colouring
For the legs:
- Candy Sticks
- Black fondant
For the cakes
Preheat your oven to 160°C/Gas Mark 3. Line the baking tray with 12 cupcake cases
Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Don’t overbeat.
Divide the batter between the 12 cases and bake for 20-25 minutes, or until golden-brown on top. Set aside for 10 minutes before removing them to a wire cooling rack.
To make the buttercream:
Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
Add the food colouring a few drops at a time until you get your desired shade and mix until well combined.
Once the cakes have cooled, spoon the icing into a piping bag and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
To make the witch’s legs
For these you can use candy sticks or ‘rock’ as they come in lots of different color stripes. Snap them to the desired length.
With the fondant form two teardrop shapes for the witch’s shoes and insert a rock stick into each one. To create the shape of the shoe, pinch the back of each teardrop to create a heel shape and then curl the toe of the shoe up with your fingertips.
Can't be bothered to bake? Pick up your Halloween cupcakes from Portmeirion during our Wicked Weekend. For more details click here
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