GRAVESTONE CUPCAKES

INGREDIENTS

175g butter, softened

175g caster sugar

3 eggs, beaten

150g self-raising flour

25g cocoa powder

1-2 tbsp milk

For the frosting:

150g butter, softened

350g icing sugar, sifted green food colouring

1 tbsp milk

To decorate:

18 rectangular biscuits

brown icing

METHOD

1. Preheat the oven to 190°C/170°C fan/Gas 5 and line two cupcake tins with 18 green paper cases. Place butter and sugar in a bowl and cream together with an electric whisk until pale and fluffy. Gradually add the egg, whisking after each addition.

2. Sift over the flour and cocoa powder and beat in. Add enough milk to give a ‘dropping’ consistency. Divide the mixture between the cupcake cases and bake for 10-12 minutes until well risen and springy to the touch. Place on a wire rack and allow to cool completely.

3. To make the frosting, place the butter and icing sugar in a large mixing bowl and stir together with a wooden spoon until combined. Beat until smooth and creamy. Beat in the food colouring and add just enough milk for a smooth consistency.

4. To decorate, spoon some of the icing on to each of the cupcakes and use your spoon to swirl the icing into peaks. Using the brown icing, decorate the biscuits with ghosts, skulls and words to make them look like gravestones. Push into the icing and serve on a platter.