Preheat oven to 180ºC. Sift the dry ingredients together into a bowl.
In a separate bowl beat together the Stork with Butter and two types of sugar until blended. Meanwhile, in another bowl/jug whisk together the milk, eggs and vanilla extract. Add 1/2 of the wet ingredients into the buttery mixture and mix on a slow/medium speed followed by adding in all of the dry ingredients gradually. Scrape down your bowl and slowly beat in the remaining wet ingredients.
Once the mixture is smooth, evenly divide it into the cupcake cases.
Bake in the oven for 18-22 minutes or until a skewer comes out clean.
For the frosting, sift the icing sugar into a bowl and beat it into the Stork with Butter. Once sandy pour in the milk to combine. Beat for a good 5 minutes until the icing is paler in colour and is light and fluffy. Add in colouring and beat until well combined. Place the icing into 2 piping bags. One fitted with a star tip and the other with a round tip.
Pipe swirls using the star tip onto half of the cupcakes. Decorate with sprinkles.
For the witches legs. Cut straws into thirds and mold a shoe onto the end of each straw using black icing. Place two into each swirled cupcake.
For the cauldron cupcakes, cut a circular dome out of the top of the remaining cupcakes, leaving a small boarder. Use the round tip to pipe icing into the hole and let it flow over.
Decorate with sprinkles and sweets.
- Temperature: 180°C/160°C Fan/Gas mark 4 oC
- Baking time:
- Serves: 16