A scary twist on a classic vanilla cupcake.
200g unsalted butter, softened
200g golden caster sugar
3 medium free range eggs
2 tsp vanilla extract
200g self-raising flour
1-2 tbsp milk
For the icing
160g unsalted butter, softened
300g icing sugar
1 tbsp milk
1 tsp vanilla extract
a few drops of orange food colouring
1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases. Put the butter and sugar in a large mixing bowl and beat with an electric whisk (or by hand with a wooden spoon) for 2-3 mins until pale and fluffy.
2. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat briefly to combine. Gently fold in the flour and just enough milk to make a smooth batter that drops easily off the spoon.
3. Divide the batter between the cases, then bake for 20-25 mins or until a skewer inserted into the middle comes out clean. Transfer the cakes to a wire rack and leave to cool completely.
4. Meanwhile, make the buttercream icing. Put all the ingredients in a large mixing bowl and beat with an electric whisk for 4-5 mins until pale and fluffy.
Swirl the icing over the cooled cupcakes to serve. Store in an airtight container for up to 3 days.
5. Swirl the icing over the cooled cupcakes to serve. Store in an airtight container for up to 3 days.