Black Velvet Halloween Cupcakes

Prep time 25 mins

Bake time 20 mins

Makes 12

Ingredients:

Cupcakes

200g plain flour 

110g caster sugar 

1&1/2 teaspoon cacao powder 

3 large eggs 

100g unsalted butter, at room temperature 

150g buttermilk 

1/2 teaspoon bicarbonate of soda 

2 teaspoons baking powder 

1 teaspoon white wine vinegar 

1 teaspoon vanilla extract 

Black food colouring 

Equipment:

Tala Performance 12 Cup Bun Tin

Indigo and Ivory Mixing Bowl 

Tala 3 Star Nozzles With Bag 

Frosting

120g unsalted butter, at room temperature 

200g soft cream cheese 

400g icing sugar 

1&1/2 teaspoon vanilla extract 

Orange, green and purple food colouring 

To finish

Sprinkles

Method:

1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. In a mixing bowl, sift together the flour, baking powder and cacao powder. Set aside.
3. In another bowl beat the sugar and butter until nice and fluffy then add the eggs, one at a time.
4. Add the buttermilk, vanilla extract and black food colouring and mix well.
5. Fold in the dried ingredients and mix until combined.
6. In a small bowl combine the vinegar with the baking soda then add to the cupcakes mixture.
7. Divide the mixture between 12 muffin cases. Bake for 20 mins.
8. Make the frosting. Combine the cream cheese and butter in the bowl of a stand mixer and beat until creamy. Add the vanilla extract and mix well. Gradually add the icing sugar and mix until smooth. Add the orange food colouring to half of the frosting, the green to 1/4 of the frosting and the purple to the remaining frosting.
9. Transfer the 3 coloured frosting to 3 icing bags then cut the tips off.

     10.Place the orange and purple inside a larger piping bag fitted with any nozzle of your choice. Add a decorative swirl to 6 of the cupcakes. Repeat with the green and orange.

11. Add sprinkles and serve!