Witch Cupcakes

by Barry Lewis


175g caster sugar
175g self raising flour
175g room temperature butter
3 eggs

2tbsp milk
1 tsp vanilla extract
1 tsp baking powder
Food colouring gels


175g butter
350g icing sugar

food colouring of your choice (we went for green)
Chocolate ice cream cones
Icing pens

How to make super spooky super tasty witch cupcakes with a yummy rainbow batter base!

For more halloween recipes check out the halloween recipe section

Start off by creaming together the butter and sugar until smooth in a mixing bowl. Gradually add in the eggs one time continuing to beat through until merged together. Add in the vanilla extract before following up with the dry ingredients, mixing until a smooth batter forms. Add a little milk if required to get the cakes the consistency so that it drops off of a spoon when tipped. Divide the mixture evenly between 3 bowls and using food gels mix in to your desired colours. Spoon blobs of each into a cupcake case corner and use a cocktail stick to swirl the batters together. Repeat with all the cupcake cases and bake for 20mins in an oven pre-heated to gas mark 4 or alternative see conversion charts before allowing to cool.

Make the buttercream by whisking together the butter with the icing sugar a little at a time until smooth and creamy, add in food colouring gel if you wish until the right colour is achieved, be sure to mix through well to ensure a smooth consistent colour throughout.

Wedge an oreo at an angle into the bottom of the chocolate ice cream cones, if it does not wedge or fit, use some melted chocolate or buttercream to help grip it together. Using icing pens draw a buckle and bow on the hat if you wish before getting ready to sit along the cupcakes.

Pipe some buttercream on top of the cupcakes then place a witches hat on top of each on at a slight angle if possible. That’s it! All done, have a good old try at these folks and let us know how you get on!

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