Ingredients:

For the cupcakes
150g One Stop caster sugar
150g One Stop lightly salted butter
3 One Stop eggs
150g One Stop self-raising flour, sifted
2 tbsp milk, at room temperature
1 tsp vanilla extract

For the frosting

120g slightly salted butter
240g icing sugar
1 tsp vanilla bean paste
1 tbsp milk, at room temperature
15g chocolate chip cookies

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Method:

1. Preheat the oven to 170°C. Line a cupcake tin with 12 cupcake cases. Using a whisk, beat the caster sugar and butter together in a mixing bowl for several minutes, until really light and fluffy. Whisk in the eggs, one at a time. Fold in the flour, milk and vanilla and divide the mixture between the paper cases. Bake for 13-14 minutes, until pale golden and slightly bouncy when pressed. Transfer to a wire rack and allow to cool.

2. To make the frosting, slowly beat the butter and icing sugar together in a mixing bowl, then beat with a whisk for a few minutes, until very light and fluffy. Beat in the vanilla and milk to form a thick, airy icing. Transfer to a piping bag fitted with a small nozzle.

3. Working slowly in circles, starting from the outside, carefully pipe tiny peaks of icing all over the surface of each cupcake.

4. Use the chocolate chips to form the eyes and mouth of the Ghosts. Serve and enjoy!

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