Today I'm going to do something a little bit different, but who doesn't love to bake? I'm going to give you a method and link you to the butter cream method I used (which worked amazingly)!
- 115g (4oz) softened butter
- 115g (4oz)g (4oz) sugar
- 2 medium sized eggs
- 115g (4oz) self raising flour
- Put the butter and the sugar in a mixing bowl. Then beat them together until light and creamy.
- Beat the eggs in a bowl with a fork. Add them to the butter mixture a little at a time, using a wooden spoon.
- Add the flour to the mixture, also a little at a time, folding it in gently.
- Spoon the cake mixture into the cupcake cases (as evenly as you can so they all cook through at the same pace). Leaving them to cook for 15-20 minutes.
- The cakes will be done when they are firm and golden brown. Another tip is to put a knife into one of the cakes and see if any cake mixture is left on the knife, if so they need more time in the oven! Take them out of the tin and move them to the side to cool down
Butter Cream Ingredients:
- 300g icing sugar (sifted)
- 150g softened butter
Butter Cream Method:
- Beat the icing sugar and butter together.
- Add any colouring or favouring if using.
- Then fill a piping bag or spread across cupcake until you find your desired effect.
I added green food colouring to both my cupcake mix and butter cream which I know wish had come out a little darker, but you live and you learn. I also decorated them with Halloween toppings from Marks & Spencers, Poundland and Tescos. The Cinderella one was for my mum and not exactly Halloween themed but I added it because it looked cute!
I hope you enjoyed this change of blog and will give these festive cupcakes a go yourself (if you do send me a picture or link below)!
Thanks for reading,