Halloween cupcakes

Halloween cupcakes

Ingredients

Makes 18 good sized cupcakes

• 250g unsalted butter, very soft (you can soften butter by putting it into lukewarm water)
• 250g caster sugar
• 4 large eggs, beaten
• 250g self-raising flour 
• 1 tsp vanilla extract
• 4-6 tbsp milk

Method

1. Pre-heat oven 180°C
2. You will need two muffin tins lined with 18 cup case or muffin liners
3. Measure flour and sieve into a bowl. Beat eggs and add vanilla extract to them
4. In a large mixing bowl, cream the butter and sugar till light and fluffy with an electric hand beater on high speed, or use a wooden spoon. Now with the beater at a lower speed, or mixing by hand, add a very little of the egg mixture to the sugar and butter together with a tablespoon of flour. Continue like this, beating well after each addition, until all the egg has been incorporated. Once this is done, fold in the remaining flour. 
5. Now add the milk spoon by spoon, mixing until you have a soft dropping consistency. Divide the mixture between the 18 cupcake cases and bake in a pre-heated oven for 15-20 minutes until the cupcakes are cooked and golden on top. 
6. Take out of oven. Allow to cool slightly in the tin, and then transfer the cakes to a wire rack to completely cool before icing.