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Witches Cauldron Cupcakes
Emily Davenport
12 servings
40 minutes
436
British
Baking recipes
Make these super fun and tasty Witches Cauldron Cupcakes with your little ones this Halloween! This recipe is adaptable too - switch up the icing to make pumpkins, cobwebs or whatever your spooky heart desires!
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Caster sugar 150g (5oz)
- Butter 275g (10oz), softened
- Large eggs 2, beaten
- Self-raising flour 125g (4½oz)
- Baking powder ½ tsp
- Cocoa powder 25g (1oz)
- Milk 2 tbsp
- Dark chocolate chips 110g (4oz)
- Icing sugar 250g (9oz)
- Lime 1, finely grated zest
- Green food colouring
- Edible eyes, jelly snakes, pretzel sticks to decorate
Directions
Preheat oven to 180°C/160°fan/Gas 4. Line a 12-hole cupcake tin with black paper cases.
Using a handheld electric whisk, cream together caster sugar and 150g (5oz) butter until light and fluffy. Add beaten eggs then sift in flour, baking powder and cocoa powder. Fold in milk and chocolate chips.
Divide mixture between cases and bake for 18-20 minutes. Transfer to a wire rack to cool
Whisk remaining butter for 1-2 minutes until light and creamy then gradually add icing sugar, lime zest and green food colouring.
Pipe or spread icing onto each cake and decorate with edible eyes, snakes and pretzels.