Recipe of the Month: Frightfully Good Cupcakes!

Makes 18

140g butter, softened

500g caster sugar

6 eggs

1tsp vanilla extract

150g plain flour

75g self-raising flour

1tsp bicarbonate of soda

50g cocoa powder

200ml buttermilk

120g golden syrup

Preheat the oven to 180℃. Line a muffin tray with 12 paper cases. Beat together the butter and 250g caster sugar, add 2 beaten eggs a little at a time, then the vanilla extract. Combine the flours, bicarbonate of soda and cocoa. Gently fold the flour mix into the butter mixture along with the buttermilk. Divide the mixture between the paper cases and bake in the oven for 20-25 minutes. Set aside to cool on a wire rack.

For the icing, place the golden syrup, remaining sugar and 4 tablespoons of water in a large saucepan. Heat gently, stirring until the sugar has dissolved. Bring to the boil and cook for 5-6 minutes. While the syrup is boiling, whisk the remaining eggs (whites only) to form soft peaks. Then, with the mixer on a low speed, add the sugar syrup in a thin steady stream. Increase the speed of the mixer and mix for 10 minutes more until the icing is thick and completely cool. Use the icing to pipe a ghost onto each cupcake. Set aside for 20 minutes to allow the icing to harden, then add chocolate shavings to give each ghost a face.