Hal­loween cup­cakes

BBC Good Food - - Easy Family -

You’ll need a sharp knife to cut the dec­o­ra­tions. Kids can use small cookie cut­ters or an an­i­mal face cut­ter from lake­land.co.uk.

SERVES 12 PREP 1 hr plus cool­ing COOK 25 mins EASY V 100g but­ter, cubed

100g plain choco­late

100g golden caster sugar

1 egg

½ tsp vanilla ex­tract

125g self-rais­ing flour

250g white fon­dant ic­ing

500g mixed pack coloured fon­dant You will need pa­per cases ic­ing pens ic­ing eyes 1 Heat oven to 160C/140C fan/gas 3. Line a 12-hole cup­cake tin with pa­per cases. Gently melt the but­ter, choco­late, sugar and 100ml hot wa­ter to­gether in a large saucepan, stir­ring oc­ca­sion­ally. Set aside to cool a lit­tle.

2 Stir the eggs and vanilla into the choco­late mix­ture. Put the flour in a large mix­ing bowl, then add the choco­late mix­ture and stir un­til smooth. Di­vide the mix­ture evenly be­tween the pa­per cases; they should be about three-quar­ters full. Bake on a low shelf in the oven for 20-22 mins. Press on the cup­cakes to check if they’re cooked; the tops should spring back. Re­move from the oven and leave to cool. 3 Use the im­age on the op­po­site page as a guide to dec­o­rat­ing the cup­cakes. Packet fon­dant can of­ten be quite sticky; if yours is, pat wal­nut-sized lumps of fon­dant over the sur­face of each cake, rather than try­ing to roll it all out. Knead yel­low and red fon­dant to­gether to make orange ic­ing. Make ex­tra dec­o­ra­tions, like hair and mouths, out of fon­dant and stick them on us­ing a lit­tle wa­ter. Use the ic­ing pens to draw lines in the fon­dant. Add ic­ing eyes wher­ever you like.

PER CUP­CAKE 183 kcals • fat 10g • sat­u­rates 6g • carbs 21g • sug­ars 13g • fi­bre 1g • protein 2g • salt 0.3g

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