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1Total Time
35Prep Time
25Bake Time

Witches Hat Cupcakes

About the bake

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!

1Total Time
35Prep Time
25Bake Time


  1. Step 1:

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

  2. Step 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.

  3. Step 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. Step 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.

  5. Step 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.

  6. Step 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.


  • For the Cupcake

    • 225g Unsalted butter (softened)
    • 225g Billington's Unrefined Golden Caster Sugar
    • 4 Free range large eggs
    • 225g Allinson's Self Raising Flour
    • 1/2 tsp Nielsen-Massey Vanilla Extract
  • For the Decoration

    • 500g Silver Spoon Icing Sugar
    • 250g Unsalted butter (softened)
    • 1/2 tsp Nielsen-Massey Vanilla Extract
    • 100g Black sugar paste icing
    • 100g Orange sugar paste icing
    • 100g Green sugar paste icing


  • 12x Cupcake case
  • Piping bag
  • Piping nozzle
  • Palette knife (optional)

Nutritional Information

per 135g
  • 720cal Energy
  • 36g Fat
  • 22g of which Saturates
  • 94g Carbohydrates
  • 79g of which Sugars
  • 4.2g Protein
  • 0.27g Salt

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