Cook Time: 20 Minutes
What you need
- 125g/4oz Odlums Self Raising Flour
- 125g/4oz Butter or Margarine (room temperature)
- 125g/4oz Caster Sugar
- 2 Eggs (room temperature)
- Few Drops Vanilla Essence
To Decorate
For Buttercream:
- 125g/4oz Butter (room temperature)
- 225g/8oz Icing sugar (sieved)
- Few Drops Vanilla Essence
- Selection of food colouring
- Halloween Novelty/Sweets to decorate with matching ribbon for cake case
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
- Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
- Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 20 minutes until firm to the touch.
- Remove from the oven and leave on a wire tray to cool.
- Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
- Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
- Pipe or swirlÛª icing onto each cupcake & add Halloween Novelty Pumpkin/Sweet & wrap matching ribbon around cake case
