Have a freaky Halloween with these spell-binding witches hat cupcakes. Eye of toad and tail of rat optional.
Ingredients
115g soft unsalted butter
115g castor sugar
pinch vanilla powder
3 large eggs, beaten
115g self raising flour
10g cocoa powder
55g chopped bitter chocolate
12 chocolate ice cream cones
200g melted dark chocolate
green piping icing
yellow piping icing
300g soft salted butter
150g icing sugar
green colouring
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Method
Pre heat the oven to 200 Degrees C, Gas 6.
Beat the soft butter and castor sugar together until thick and creamy.
Add the eggs slowly until incorporated, finally add the vanilla powder, flour, cocoa and chopped chocolate. Do not over work the mixture.
Line a patty tin with 12 foil baking cases, then pipe in the chocolate mixture, making sure you leave a small indentation in the middle so the buns rise evenly.
Take care to only fill up the cases no more than 1/4 to a 1/3rd full, this is to make sure that you end up with enough space on top of the cooked bun to take the icing.
Bake in the pre heated oven until well risen, and firm to the touch. This will take about 25 minutes.
Remove from the oven, and cool on a wire rack.
Melt the chocolate over a pan of simmering water and dip the top of each cone in chocolate then place on baking parchment and chill well.
Carefully beat the butter, icing sugar (sieved) and green colour together, then using a large fluted nozzle pipe a large rosette of butter cream right to the edge of the cupcake.
Top with the chilled cones.
Pipe a green edge around the chocolate base then pipe a yellow buckle.