Around this Halloween I have seen many photographs of beautifully crafted cupcakes adorned with handmade edible decorations, which, quite frankly, put my attempt to shame. I wish I had had time to put this much effort in, but I simply haven’t had that luxury, but you shouldn’t judge a book by it’s cover …
The kids loved them anyway, and the spices make them feel really autumnal; just like the day when I made them (the day before the recent ‘big storm’).
They are lovely, but the vanilla frosting is essential; they’re not sweet enough otherwise!
Makes approximately 12 large / 24 kiddie sized cupcakes.
The cake ingredients:
Self raising flour – 600g
Caster sugar – 600g
Butter – 600g
Eggs – 3
Ground mixed spiced – 1½ teaspoons
The frosting ingredients:
Butter* – 250g
Icing sugar – 500g
Vanilla extract – up to 3 teaspoons**
Orange food colouring gel – 1 10ml tube
*The real stuff here, none of that I can’t believe it’s not butter stuff; and make sure you take it out of the fridge a while before you’re going to use it, so that it softens.
**Add one at a time; I seem to use different amounts each time, which must come down to how salty the butter is.
Halloween sweets (chocolate ghosts and Haribo spiders, or whatever else you fancy)
The cake recipe:
- Set your oven to 180°C, and line a cupcake tin with cake cases.
- Cream the butter and sugar together.
- Beat in the eggs (one at a time).
- Sift the ground mixed spice and flour together, and then fold into the already mixed ingredients.
- Spoon the mixture into the cake cases, and bake for about 20 minutes until golden.
Your kitchen is going to smell divine!
The frosting recipe:
- Combine all of the ingredients.
- Place the frosting in a piping bag, and (once cooled) decorate your cakes as you wish.