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Witches Hat Cupcakes

  • Total Time

    1h 0m
    • Prep Time

      35m
    • Bake Time

      25m
  • Serves

    12


These Harry Potter sorting hat cupcakes are a fantastic idea for a bake sale at school for World Book Day. They are easy to make and the idea is inspired from one of our most favourite books!

Method

  1. Preheat the oven to 160°C (180°C fan, gas mark 4). Line a cupcake tin with cupcake cases.

  2. Cream together the butter and sugar until pale and fluffy, add the vanilla extract and eggs, one at a time, beating until mixed. Gently fold in the flour.

    • 225g Unsalted Butter (Softened)
    • 225g Unrefined Golden Caster Sugar (we like Billington's)
    • ½ tsp Vanilla Extract (we like Nielsen-Massey)
    • 4 Free Range Large Eggs
    • 225g Self-Raising White Flour
  3. Spoon the mixture into the cases until 2/3 full. Bake in the oven for 25 minutes until golden brown or a skewer comes out clean. Allow to cool on a wire rack.

  4. For the buttercream cream together the butter, icing sugar & vanilla extract until pale and fluffy . Using a palette knife or a piping bag and nozzle, smooth or pipe some frosting onto the top of the cupcakes.

    • 500g Icing Sugar (we like Silver Spoon)
    • 250g Unsalted Butter (Softened)
    • ½ tsp Vanilla Extract (we like Nielsen-Massey)
  5. To make the witches hat - make a cone shape using the black icing and flatten the bottom for the brim, use a strip of green icing for a band around the hat then place on top of the cake.

    • 100g Black Sugar Paste Icing
    • 100g Green Sugar Paste Icing
  6. To make the pumpkin - roll a ball of orange icing into a pumpkin shape and use the end of a teaspoon to make ridges then place on top of the cake, make a leaf shape using the green icing and stick to the pumpkin with a dab of water.

    • 100g Orange Sugar Paste Icing

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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