Halloween Character Cakes
- For the cupcakes
- ¾ cup
- ¾ cup
superfine caster sugar
Orange (finely grated zest)
- 1 teaspoon
- 1 ¼ cups
self-rising flour (sifted)
- For the chocolate frosting
- ⅔ cup
plain Dark chocolate (60% cocoa solids, chopped)
- 2 tablespoons
- ½ cup
- ½ cup
powdered sugar (sifted)
1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Can opener, 1 Citrus juicer, 1 Fork
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place 10 paper cases in a bun tin.
Beat the butter and sugar in a mixing bowl until soft and light.
Beat in the eggs, a little at at time until well blended. Gently stir in the orange zest, vanilla and flour until well mixed.
Spoon the mixture into the paper cases and bake for 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the chocolate frosting: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove and allow to cool slightly.
Stir in the creme fraiche until blended, then stir in the icing sugar. Spread the frosting over the top of each cake.
To decorate: place a mini marshmallow on each cake for the 'head' and pipe the 'mouth' and 'eyes' with brown piping icing. Attach the liquorice comfits to each cake to form the body, arms and legs. Gently press grated chocolate around the edges of the cakes and leave to set.