Citrus Fruit Halloween Cakes
- For the cupcakes
- 1 cup butter
- 1 cup superfine caster sugar
- 4 eggs (beaten)
- 1 ½ cups self-rising flour (sifted)
- 1 teaspoon ground cinnamon
- 1 tablespoon Orange juice
- 1 unwaxed Orange (finely grated zest)
- For the buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- 4 tablespoons Orange Curd
- orange Food coloring
- To decorate
- Chocolate letter
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.
Sift in the flour and cinnamon and beat well. Stir in the orange juice and zest until blended.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Add the orange curd and food colouring, beating constantly until blended.
Spoon into a piping bag and pipe a swirl on the cakes. Decorate with chocolate letters.