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Ghost cupcakes with chocolate frosting

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An indulgent chocolatey treat for Halloween! You'll need a 12-hole muffin tin and 12 paper cupcake cases.

For the cakes 

  • 120g butter, softened
  • 120g caster sugar
  • 2 RSPCA Assured eggs, lightly beaten
  • 1 tsp vanilla extract
  • 120g self-raising flour, sifted
  • 1 tsp baking powder
  • RSPCA Assured Milk

For the icing 

  • 1 pot of ready-made chocolate frosting

For the fondant ghosts 

  • 1 pack of ready-to-roll white fondant icing
  • Preheat the oven to 180°C/gas 4. Line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time.
  • Add the vanilla extract and baking powder. Mix.
  • Fold in the flour with a metal spoon.
  • The mixture should be at dropping point – if it’s too stiff, add a little milk.
  • Pour the mixture evenly into the 12 paper cases.
  • Bake for 10-15 mins – insert a skewer into them to check they're done. They are ready when the skewer comes out clean.
  • Leave to cool for 10 minutes then transfer to a wire rack.
  • Place the frosting in an icing bag with a nozzle and swirl onto each cupcake.
  • Roll out the white fondant icing until it's roughly a quarter of a centimetre thick.
  • Mark up ghost shapes in fondant icing or use a template and trace the outline.
  • Cut out ghost shapes with a sharp knife (a craft knife is ideal) and leave the icing to harden.
  • When hard, push the icing ghosts into the cupcake frosting.
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