Bake some ghost Halloween cupcakes

You will need:

For the cupcakes:

•  115g unsalted butter softened

•  115g caster sugar

•  ½ tsp vanilla extract

•  100g self-raising flour

•  20g cocoa powder

•  2 large eggs, beaten

For the buttercream:

•  85g butter softened

•  35g cocoa powder

•  250g icing sugar

•  40ml milk

To decorate:

•  White sugar paste/fondant icing

•  10 x lollipops

How to make them:

For the cupcakes:

1.  Preheat oven to 180C/160 fan/gas 4.

2.  Line a muffin tin with 10 paper muffin cases

3.  Cream together the softened butter and caster sugar, along with the vanilla extract, until pale and fluffy

4.  Sift in the flour and cocoa powder. Add the two beaten eggs and mix well, taking care to stop once all of the dry ingredients are incorporated

5.  Divide the mixture evenly between the cupcake cases, and bake for 22-25 minutes.

For the buttercream:

1.  Rub the softened butter into the sieved icing sugar and cocoa powder using the back of a wooden spoon.

2.  Add the milk. Once the icing sugar has been incorporated, whisk with an electric mixer until light and fluffy

To decorate:

1.  Pipe the chocolate buttercream on top of each cupcake and insert a lollipop into the middle.

2.  Cut 10 x 10cm dia circles of sugar paste and place on top of each lollipop, using your fingers to shape into a ghost. Pipe eyes onto the ghosts using black royal icing or a little of the chocolate buttercream.

Now you have a batch of ghostly treats to enjoy on the spookiest night of the year – just don't get too scared eating them!

Recipe courtesy of Vanilla Frost Cakes