Shopping list
250g soft butter
250g fine sugar
3 free-range organic eggs
1 teaspoon vanilla essence
250g self-raising flour
4 tablespoons of milk
100g Tony's dark chocolate
100g Tony's white chocolate
Preheat the oven to 180°C
Place 12 cases in a cupcake baking tin.
Put the butter and sugar in the mixer.
Beat until the mixture looks pale & creamy.
Beat in the eggs, one by one.
Add the vanilla and mix it in.
Get a rubber spatula.
Sieve the flour on the butter mixture.
Sieve the self raising flour in three parts on top of the butter mixture
Gently fold in the flour.
Fold the milk into the batter.
Until all is combined.
Fill the cases up to ¾.
Allow the cakes to cool 5 minutes in the tin.
Cool completely on a wire rack.
Meanwhile chop the chocolate in pieces.
How to make the cobbwebs on the cupcakes
Melt the chocolate au bain marie.
Spoon some chocolate on the cupcake.
Spread the chocolate using a spoon.
We work on three cupcakes at a time.
Pipe contrasting circles on the cupcakes.
Place the pricker in the inner circle.
Pull it outward, through the circles.
Allow the chocolate to harden in the fridge.
Look what pretty autumn cupcakes you've made!
Happy Autumn / Happy Halloween!