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!
Method
Step 1:
Preheat the oven to 160°C (180°C fan, gas mark 4). Line a cupcake tin with cupcake cases.
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.
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.
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.
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.
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.
Ingredients
For the Cupcake
- 225g Unsalted butter (softened)
- 225g Billington's Unrefined Golden Caster Sugar
- 4 Free range large eggs
- 225g Self-raising white 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
- 500g Silver Spoon Icing Sugar
Utensils
- 12x Cupcake case
- Piping bag
- Piping nozzle
- Palette knife (optional)
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Cupcake
- 225g Unsalted butter (softened)
- 225g Billington's Unrefined Golden Caster Sugar
- 4 Free range large eggs
- 225g Self-raising white 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
- 500g Silver Spoon Icing Sugar
Utensils
- 12x Cupcake case
- Piping bag
- Piping nozzle
- Palette knife (optional)