This is how it's made Halloween Chocolate Witch Cupcakes (Witch Cauldrons & Feet)

  1. Step 1

    Preheat oven to 180ºC. Sift the dry ingredients together into a bowl.

  2. Step 2

    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.

  3. Step 3

    Once the mixture is smooth, evenly divide it into the cupcake cases.

  4. Step 4

    Bake in the oven for 18-22 minutes or until a skewer comes out clean.

  5. Step 5

    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.

  6. Step 6

    Pipe swirls using the star tip onto half of the cupcakes. Decorate with sprinkles.

  7. Step 7

    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.

  8. Step 8

    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.

  9. Step 9

    Decorate with sprinkles and sweets.

  10. Step 10

    Serve.

  • Temperature: 180°C/160°C Fan/Gas mark 4 oC
  • Baking time:
  • Serves: 16