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.
Makes
12
Portions.Not Suitable for freezing
. Preparation
30
minutes.
18
minutes cooking time.180 C°, 350 F°, Gas Mark 4
Ingredients
- 2 Large eggs
- 110g Self Raising Flour
- 110g Unsalted Butter (softened)
- 110g Caster Sugar
- 1 Rounded tsp Baking Powder
- 2 Drops of Vanilla Extract
- For the buttercream you will need:
- 250g Unsalted Butter (softened)
- 500g Icing Sugar
- 2 Drops Vanilla Extract
- Strawberry or Raspberry Jam
Method
Method:
- Create some scary decorations using sugarpaste & food colouring. Leave to dry
- Line a tin with 12 muffin cases and preheat oven to Gas Mark 4/180°C
- Whisk together the eggs, flour, butter, sugar, baking powder & 2 drops of vanilla on a high speed for 2 minutes until smooth & glossy
- Divide mixture between the cases
- Bake for 16-18 minutes until golden then allow to cool on a rack
- To make the buttercream: Beat the butter until smooth & glossy, gradually add the icing sugar & vanilla extract. Beat until smooth
- When cakes are cool remove a small circle from the centre of each cake & add a teaspoon of jam (blood!!) before pressing the top back on gently
- Seal the top with a layer of buttercream & smooth across to make a flat surface.
- Pipe the remaining icing in swirls on top of the cupcakes & place your prepared decorations on top or for ghost/skulls use circles of thinly rolled sugarpaste draped over the top of the cupcakes & add scary eyes & mouth with edible pens or paint
Many thanks to enjoy... Clairey Fairy Cakes for sharing their recipe
