• Jayne Avery

Halloween Cup Cakes

Makes 12 cup cakes



Ingredients

4oz self raising wholemeal flour

1 tsp baking powder

4oz butter or dairy free marg or coconut oil

2oz coconut sugar (this is half the usual amount - but is not noticed because of the icing on the top!)

2 eggs


For the icing

8oz icing sugar

1 tbs lemon juice

Natural food colourings - blue, orange, green, black

Halloween sprinkles


Method


  1. Put all the cake ingredients into a food processor and blend

  2. Arrange 12 cup cake cases in a cup cake tin

  3. Divide the cake mixture between the cake cases

  4. Place in the oven at gas mark 5 or fan 150 for 15 to twenty minutes, or until a skewer comes out clean or the cakes bounce back up if gently pressed.

  5. When cooked remove from the oven and leave for about 10 minutes, then remove the cakes from the tin and place on a wire rack to cool.

  6. When they are cool you can decorate.



Icing

  1. Sieve the icing sugar into a pint mixing bowl

  2. Gradually add the lemon juice until you have the consistency you require - thick enough to drip thickly from a spoon onto the cake, but not so much that it will disappear over the edge! Add more lemon juice if needed.

  3. If using one colour add a few drops to the icing to the depth of colour you wish then divide between the cakes.

  4. If using more than one colour divide the icing into cups and colour all separately.

  5. Decorate as desired with sprinkles and sparkles.



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