Ingredients
150 g Unsalted Butter (soft / room temp)
150 g Caster Sugar
3 Medium Eggs
1/2 tsp Vanilla Extract
150 g Cotswold Flour Self Raising Flour
2-3 tbsp Full Milk
Seeyenbakes Halloween Cupcakes
Method
-
- Heat your oven to 160 C and line the cupcake tin with 12 cases.
- Beat the butter with the sugar until white & fluffy .
- Add in lightly beaten eggs in a few batches and mix until incorporated each time.
- Add vanilla extract and mix until combined.
- Add self-raising flour and milk and mix until well combined.
- I used an ice-cream scoop and split the batter into 12 cases.
- Bake for about 25 mins (adjust according to your oven as different ovens may vary).
- Decorate with your desired Buttercream with open star tip (1M) and French tip (6B) to achieve a pumpkin shape
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