Witches hat cupcake - recipe

Witches hat cupcake

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  1. 1

    Preheat the oven to 160°C (180°C fan, gas mark 4). Line a cupcake tin with cupcake cases.

  2. 2

    Cream together the butter and sugar until pale & fluffy, add the vanilla extract and eggs, one at a time, beating until mixed. Gently fold in the flour.

    For this step you'll need:

    • 225g Butter (unsalted) softened
    • 225g Unrefined golden caster sugar
    • ½tsp Vanilla extract
    • 4 Egg(s) (free range)
    • 225g Self-raising white flour
  3. 3

    Spoon the mixture into the cases until 2/3 full. Bake in the oven for 25 minutes until golden brown or a skewer comes out clean. Allow to cool on a wire rack.

  4. 4

    For the buttercream cream together the butter, icing sugar & vanilla extract until pale and fluffy . Using a palette knife or a piping bag and nozzle, smooth or pipe some frosting onto the top of the cupcakes.

    For this step you'll need:

    • 250g Butter (unsalted) softened
    • 500g Icing sugar
    • ½tsp Vanilla extract
  5. 5

    To make the witches hat – make a cone shape using the black icing and flatten the bottom for the brim, use a strip of green icing for a band around the hat then place on top of the cake.

    For this step you'll need:

    • Sugar paste icing black, green and orange
  6. 6

    To make the pumpkin – roll a ball of orange icing into a pumpkin shape and use the end of a teaspoon to make ridges then place on top of the cake, make a leaf shape using the green icing and stick to the pumpkin with a dab of water.

    For this step you'll need:

    • Sugar paste icing black, green and orange

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