Quick and simple spooky delights.
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| Finished cupcakes. |
Ingredients you will need:
- 6oz / 170g self-raising flour
- 6oz / 170g caster sugar
- 6oz / 170g butter or Margarine
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla paste or extract
Method:
Step 1: Preheat your oven to 180ºC/ 350ºF and line a cupcake tin with festive, halloween paper cases.
Step 2: Put the sugar and butter into a bowl and mix together until light and fluffy.
Step 3: Add the flour, baking powder, eggs and vanilla paste and mix into the creamed butter and sugar.
Step 4: After the mixture is light and smooth, divide the cake batter into the cupcake cases. An ice-cream scoop is a good tool to do this. When the cases had about the same amount of batter in each, place the tin into the middle of the oven.
Step 5: Bake for around 20 minutes or until golden brown. To test whether the cakes are baked use a kebab skewer, or something similar, and poke one of the cakes. If your skewer comes out clean then the cake is cooked, but if your skewer comes out with cake residue on it it will need a little longer.
Step 6: When your cakes are ready put them on a heatproof surface and leave to cool for around 5 minutes. Then transfer the slightly cool cakes onto a cooling rack and leave until completely cold.
Step 7: Time to decorate! Coloured or flavoured butter cream and festive decorations can make the cupcakes particularly Halloweeny! I chose 'eerie eyes' and pumpkin and cat sprinkles on top of green and orange butter cream, which I made by whisking together butter, icing sugar, vanilla extract and a drop of food colouring.
Step 2: Put the sugar and butter into a bowl and mix together until light and fluffy.
Step 3: Add the flour, baking powder, eggs and vanilla paste and mix into the creamed butter and sugar.
Step 4: After the mixture is light and smooth, divide the cake batter into the cupcake cases. An ice-cream scoop is a good tool to do this. When the cases had about the same amount of batter in each, place the tin into the middle of the oven.
Step 5: Bake for around 20 minutes or until golden brown. To test whether the cakes are baked use a kebab skewer, or something similar, and poke one of the cakes. If your skewer comes out clean then the cake is cooked, but if your skewer comes out with cake residue on it it will need a little longer.
Step 6: When your cakes are ready put them on a heatproof surface and leave to cool for around 5 minutes. Then transfer the slightly cool cakes onto a cooling rack and leave until completely cold.
Step 7: Time to decorate! Coloured or flavoured butter cream and festive decorations can make the cupcakes particularly Halloweeny! I chose 'eerie eyes' and pumpkin and cat sprinkles on top of green and orange butter cream, which I made by whisking together butter, icing sugar, vanilla extract and a drop of food colouring.
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