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Witches-Cauldron-Cupcakes

Witches Cauldron Cupcakes

Make these super fun and tasty Witches Cauldron Cupcakes with your little ones this Halloween! This recipe is adaptable too – switch up the icing to make pumpkins, cobwebs or whatever your spooky heart desires! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.



Witches-Cauldron-Cupcakes

Ingredients

Caster sugar 150g (5oz)

Butter 275g (10oz), softened

Large eggs 2, beaten

Self-raising flour 125g (41⁄2oz)

Baking powder 1⁄2 tsp

Cocoa powder 25g (1oz)

Milk 2 tbsp

Dark chocolate chips 110g (4oz)

Icing sugar 250g (9oz)

Lime 1, finely grated zest

Green food colouring

Edible eyes, jelly snakes, pretzel sticks to decorate

Instructions

1

Preheat oven to 180°C/160°fan/Gas 4. Line
a 12-hole cupcake tin with black paper cases.

2

Using a handheld electric whisk, cream together caster sugar and 150g (5oz) butter until light and fluffy. Add beaten eggs then sift in flour, baking powder and cocoa powder. Fold in milk and chocolate chips.

3

Divide mixture between cases and bake for
18–20 minutes. Transfer to a wire rack to cool.

4

Whisk remaining butter for 1–2 minutes until light and creamy then gradually add icing sugar, lime zest and green food colouring.

5

Pipe or spread icing onto each cake and decorate with edible eyes, snakes and pretzels.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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