Halloween is here and it is almost impossible to turn down the opportunity to make some of your favourite foods with a spooky twist. For me, that means making lots of Halloween inspired cakes, such as these little ghostly cupcakes.
- 115g caster sugar
- 2 medium eggs
- 115g self-raising flour
- 115g softened butter
- 115g chocolate chips (You can add more if you wish)
- White ready to roll icing
- A little icing sugar (To stop your icing sticking as you roll it out)
- Black writing-icing pen
- Set the oven to 190°C and place your paper cake cases into a cupcake tray.
- Put the butter and sugar in a mixing bowl and beat together until light and creamy.
- Beat the eggs in a separate bowl and add them to the butter mixture a little at a time. Stirring the mixture together well.
- Sift the flour into the mixture a little at a time and fold in carefully.
- Add your chocolate chips.
- Spoon the mixture into the cake cases and put them in the oven for 15 to 20 minutes, or until golden brown. Leave to cool on a wire rack.
- To decorate, sprinkle your work surface with icing sugar and roll out your icing until about 5mm thick. Cut into circles about 10cm by 10cm.
- Use some of your leftover icing to make a small ball to stick on top of your cupcake. The bigger you make the ball, the higher up your ghost will be.
- Lay the circle of icing on top, gently moulding it to look like a ghost.
- Finally, use your black writing-icing pen to draw on a spooky face.