These orange, ombre swirl cupcakes are a classy nod to the Halloween season – and the perfect addition to any celebration.
Makes 24
30 mins, plus 1 hr cooling
Ingredients
- 250g self-raising flour
- 250g caster sugar
- ½ tsp baking soda
- 250g unsalted butter, softened
- 60ml (¼ cup) milk
- 1 tsp vanilla extract
- 4 eggs, beaten
- 1kg softened butter
- 2 x 395g cans condensed milk
- Orange food colouring
- Cola flavour Chupa Chups, crushed
- Candy Sours and Zappos Millions
For the frosting
For decorating
Method
1
Preheat the oven to 190°C (170°C fanforced). Line two 12-hole standard muffin trays with paper cases.
2
Sift the flour, sugar and baking soda into a large mixing bowl. Add the butter, milk and vanilla. Using electric beaters, whisk the mixture on low speed until incorporated, then mix on high until creamy, about 1 minute.
3
Add the eggs and whisk on high speed for another 30 seconds. Turn the beaters off and set the bowl aside.
4
Divide the batter among 24 cupcake moulds. Bake for 20–25 minutes, rotating the trays halfway, until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack, at least 1 hour.
5
For the frosting, cream the butter with electric beaters on high speed until light and pale, about 5 minutes. Add the condensed milk and continue whisking on high until the milk is incorporated and the mixture holds stiff peaks.
6
Remove half the frosting and set aside. This will be your white frosting. Add the food colouring to the other half and mix with electric beaters until the desired shade of orange is achieved.
7
Place the white and orange frosting into separate piping bags, squeezing the frosting down to remove any air. Fit the bags of white and orange frosting inside a third piping bag. Pipe the icing onto the cooled cupcakes in a spiral. Decorate with Chupa Chups, Candy Sours and Zappos Millions and serve.
