Yields1 Serving
For the muffins
 60 g unsalted butter, at room temperature
 150 g granulated sugar
 1 egg
 20 g cocoa powder
 3 tbsp red food colouring
 ½ tsp vanilla extract
 125 ml buttermilk
 145 g plain flour
 ½ tsp salt
 ½ tsp bicarbonate of soda
 1 ½ tsp white vinegar
For the frosting
 115 g butter, at room temperature
 115 g cream cheese, at room temperature
 300 g icing sugar
 1 tbsp vanilla extract
To decorate each cupcake
 50-100g white sugar paste
 25 g black sugar paste
 Some melted dark chocolate

Preheat the oven to 180C, Gas 4. Line a muffin pan with paper cases


Cream the butter and sugar until light and fluffy, add the egg and beat on high speed, until well incorporated


In a separate bowl mix together the cocoa powder, vanilla extract and red food colouring to make a thick paste; add to the batter and mix well until completely combined; add half the buttermilk, half the flour and mix until well combined; repeat with the remaining milk and flour and beat until smooth; add the salt, baking soda and vinegar and continue beating for a few more minutes


Divide the batter evenly between the muffin liner and bake for about 20 minutes or until a skewer inserted in the centre of the largest muffin comes out clean


Cool for 10 minutes in the pan, then remove from the pan and cool completely on a rack before decorating


To make the frosting – whip the butter and cream cheese for about 5 minutes, slowly add the icing sugar beating all the time; add the vanilla and mix to combine; whip for a few minutes until the frosting is light and fluffy


To decorate – spread some frosting on the top of one cupcake; roll out the white sugar paste large to cover the muffin completely and let it hang loosely around it; roll three pieces of the black sugar paste into teardrop shapes and flatten slightly use two for the eyes and one for the mouth of the ghost; to make the spider’s web, spread some frosting on another muffin, roll out some white sugar paste, cut a circle large enough to cover the top of the muffin and place on top; pipe circles with the melted chocolate on top of the sugar paste and with a toothpick, drag along the surface, from the centre to the edge of the muffin to make the web

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