Recipe no. 2 out of 3 is these Spooky Vanilla-Raspberry Cupcakes: Vanilla sponges with a hidden raspberry and green vanilla frosting topped with a chocolate eyeball.
(Makes 12-15 Cupcakes)
5 tablespoons of milk
1 teaspoon of vanilla essence
Preheat oven to 180.
Use fingers to crumble butter and flour in a large bowl then mix in sugar.
Stir in eggs one at a time and then add milk and vanilla.
Half fill each baking case, press a couple of raspberries into each cake and cover with the rest of the cake mixture.
Bake for 18mins or until cakes spring back when touched and leave to cool completely.
120g butter (softened)
350g icing sugar
1/2 teaspoon of green gel food colouring
3/4 teaspoon vanilla paste
Cream butter and gradually add icing sugar.
Combine milk, vanilla and food colouring in a jug and slowly mix in to buttercream.
Blend fresh raspberries then add icing sugar, red food colouring and a squeeze of orange or lemon juice and blend until it's the consistency you want. Then put it through a fine sieve to remove the seeds. I used a baby medicine syringe to drizzle over the cupcakes to get the dripping blood effect.
Complete cakes with an eyeball. I got these spooky chocolate bad boys from The Cake Company(Amaaazing site) but alternatively you could paint some pupils on white fondant balls.
Check out the last part of Halloween Cupcakes here...