Recipe: Hallowe'en cupcakes

For the cupcakes

2oz soft bown sugar

8oz butter

8oz golden sugar

3 eggs


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8 oz self-raising flour

Melt butter and syrup in saucepan (don’t boil), sift together the flour and sugar in mixing bowl. Beat in the cooled syrup and butter mixture, then mix in the beaten eggs. Pour the mixture into 12 large muffin cases

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Bake at 180c for 35-40 mins

Icing

4oz softened butter

8oz icing sugar

1/2 tsp vanilla essence

Toffee topping

3oz double cream

2oz butter

4oz dark brown sugar

Melt cream, butter and sugar in pan and boil for five minutes. Beat the butter and icing sugar with the vanilla essence until light and fluffy. Add two tbsps of cooled topping and pipe onto cooled cupcakes. Pipe the rest of the toffee mixture onto the cakes, and decorate.

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