Halloween cupcakes

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