Ingredients

The following ingredients have 12 Servings
  • 175 g softened butter
  • 175 g golden caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 2 Tbsp milk
  • 2 tsp vanilla extract
  • 100 g softened butter
  • 225 g icing sugar
  • 1 tsp vanilla extract
  • 1 Tbsp milk
  • orange gel food colouring
  • 50 g black fondant

Instruction

  • Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases.
  • Place the butter in a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
  • Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed.
  • Divide the cake mixture between the cupcake cases. Bake for 20-25 minutes until risen, golden and springy to the touch. Once the cakes are cooked, transfer to a wire rack to cool.
  • When ready to decorate, make the buttercream icing.
  • Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
  • Add orange gel food colouring to the buttercream and whisk until the colour is even.
  • Once the cakes are completely cool, spread a layer of orange buttercream over each one using a palette knife.
  • Roll out the black fondant (if needed, dust with icing sugar to prevent sticking) and cut out jack o'lantern face pieces - you can either do this freehand with a small knife or use mini cutters if you have them.
  • Decorate your cupcakes with the face pieces.