Scary Halloween Cup Cakes
| Serves: | 18 |
|---|
Ingredients
250g unsalted butter, softened
250g Billington’s golden caster sugar
250g Allinson self-raising flour
1 tsp baking powder
4 eggs
Apricot jam
1 tsp Silver Spoon Cakecraft vanilla extract
various Silver Spoon Cakecraft food colouring
various Silver Spoon Cakecraft black writing icing
black, red and green Silver Spoon Cakecraft black designer icing
Method
Place all the cupcake ingredients into a mixing bowl. Beat together preferable with an electric mixture until the mixture is pale and fluffy, this could take up to 5 minutes.
Spoon the mixture into the cupcake papers. Bake for 20 minutes until golden Brown.
Remove from the oven and allow to Cool for 5 minutes in the tins, before cooling completely on a wire rack. Once cold you can start getting scary.
Boo!
Bring the apricot jam to the Boil in a small pan and using a pastry brush, brush the cake all over with the jam.
Take a walnut size piece of ready rolled white icing and add a few drops of black
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