Wicked witch cupcakes

Here’s a sweet recipe for Halloween – wicked witch cupcakes 🙂


Serves: 6 large


  • 1 large free range egg
  • 60g softened butter
  • 60g caster sugar
  • 60g self-raising flour
  • 1 tsp vanilla essence
  • 2 tsp milk


  • 70g softened butter
  • 140g icing sugar
  • 2 tsp milk
  • A few drops of green food colouring


  • 12 black and white striped straws or 2 black straws and a white chalk marker
  • Black paper and a scissors


  1. Preheat the oven to 180 degrees.
  2. Cream the butter and sugar with an electric mixer until smooth.
  3. Add the egg and mix some more.
  4. Stir in the vanilla essence.
  5. Fold in the flour and add the milk until the mixture is thick and stiff.
  6. Spoon the mixture into paper cases in a muffin tin and pop in the oven for 15 minutes until golden.
  7. For the icing – beat the butter in a bowl until soft.
  8. Add half the icing sugar and beat until smooth.
  9. Then add the remaining icing sugar with the milk until the mixture is smooth and creamy.

  10. Check the cakes are cooked by putting a scewer into the middle and making sure it is piping hot. Leave to cool for 15 minutes.
  11. To make the decorations cut the straws half way down and make stripes with the chalk marker.
  12. Cut witch shoe shapes out of the black paper and stick them onto the end of the straws.
  13. Ice the cupcakes using a piping bag or a sandwich bag with the corner cut. Finish by placing the straws into the icing.

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