Trick or Treat Cupcakes 🧁 Makes 12 150g self-raising flour 50g cocoa powder pinch of fine sea salt 125g unsalted butter, softened 200g golden caster sugar 75ml whole milk 1 tsp lemon juice 1 large egg 1 tsp vanilla extract 250g icing sugar 125g unsalted butter, softened 1 tsp vanilla extract 2 tbsp cocoa powder 50g dark chocolate, melted and cooled 1-2 tbsp milk black food colouring red food colouring 3 tbsp caramel ½ tsp yeast extract 6 fresh raspberries 2 tbsp tinned custard 1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with cupcake cases. Combine the flour, cocoa powder and salt in a bowl and set aside. 2. Beat the butter and sugar together with an electric whisk, until light and fluffy. 3. Mix the milk and lemon juice together in a measuring jug, then whisk in the egg and vanilla extract.
Gradually beat the egg mixture into the butter mixture, until combined. 4. Sift over the bowl of dry ingredients in three additions, folding through gently each t...