Witch’s hat cupcakes

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Witch's hat cupcakes Easy Food
Serves 12

100g sugar
60g butter
1 eggs
1 tsp vanilla extract
95g flour
1 tsp baking powder
60 ml milk
1 basic buttercream icing recipe
Yellow food colouring
Green food colouring
12 ice cream cones
200g plain chocolate, melted

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper liners. Cream the sugar and butter together until pale and fluffy. Beat in the egg until combined. Stir in the vanilla.
  2. Combine the flour and baking powder and beat into the butter mixture. Stir in the milk until the batter is smooth.
  3. Fill the muffin cups and bake for 12-15 minutes until a skewer inserted into the centre of one cake comes out clean. Transfer to a wire rack to cool completely.
  4. Brush the outside of the ice cream cones with the melted chocolate and place, open side down on a baking tray lined with parchment paper. Refrigerate for 10 minutes.
  5. Drop teaspoonfuls of the remaining chocolate on another baking tray lined with parchment paper to make small (about 5cm) discs. Place a cone, open side down, into the centre of each disc and refrigerate for one hour until set.
  6. Prepare the basic buttercream icing. Set aside about a spoonful of icing and stir in a few drops of yellow food colouring. Stir in a few drops of green food colouring into the remaining icing until bright green.
  7. Pipe or spread most of the green icing onto the tops of the cupcakes. Use the remaining green icing to make a small band around the base of the hat, then make a small buckle on it with the yellow icing. Place a hat on top of each cupcake to serve.

Per Serving 387kcals, 14.1g fat (7.3g saturated), 58.8g carbs, 29.6g sugars, 5.1g protein, 1.7g fibre, 0.12g sodium