Witches Hat Cupcakes

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

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.

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.

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.

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.

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.