Mark from Dingle Cookery School joins us weekly to dish out his favorite recipes.
This week he takes us through an easy to follow cupcake recipe!
Spooky Halloween Cupcakes
175 g butter, at room temperature and cut into small pieces
175 g caster sugar
dash of vanilla extract
175 g self-raising flour
For the icing/butter-cream
150g butter, soft and cut into small pieces
300g icing sugar
3 tbsp. milk
food colouring to decorate
To make deep orange: 2 parts red and 2 parts yellow
To make black: equal parts red, blue and yellow
To make brown: 1 part of red and 1 part green
For the white: you can use the buttercream without any colour
Preheat the oven to 180ºC
Prepare a muffin tray with cupcake or muffin papers.
Use a mixer with a paddle attachment to cream the butter and sugar, beat this for about 3 minutes. Add the eggs and vanilla, continue to beat this. Turn off the mixer and remove the bowl, add in the flour in stages and carefully fold it in with a large spoon.
Spoon or pipe this into a muffin tin. This mixture should give you 12 cupcakes.
Bake for 15-17 minutes. Once baked remove for the oven and allow to cool for at least 10 minutes in the tin before placing on a wire rack. Make sure the cupcakes are cold before icing.
To make the icing
Add the butter and icing sugar to a mixer, use a paddle attachment to mix. Beat this well, add the milk and mix a little more.
Decide what colours you want and divide the mixture between as many bowls as needed. Make sure the icing is very soft before using.
Let your imagination run wild as decorate them.
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