# @tesco on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@tesco/video/7294639319866789153
- **Gondola URL:** https://gondola.cc/posts/74685192-tesco-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/932589a676.jpg
- **Posted:** 2023-10-27T14:06:13.000+00:00
- **Account Owner:** Tesco (@Tesco) — https://gondola.cc/Tesco

## Caption

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 time. Divide the cake mixture between the cases and bake for 18-20 mins, until well risen. 5. To make the buttercream, sift the icing sugar into a bowl and set aside. Beat the butter with an electric whisk until light and creamy. Turn the beaters down to their lowest setting and add the icing sugar, then beat until combined. Whisk on the highest setting for 5 mins to make it light and fluffy. 6. Whisk in the vanilla extract, then divide the buttercream between two bowls. Gently whisk the cocoa powder into one bowl of buttercream, followed by the chocolate and milk, until well combined. Add black food colouring, until the mixture is very dark. Add red food colouring to the other bowl of buttercream and stir. Fill two piping bags fitted with star nozzles with each buttercream and set aside. 7. Combine the caramel and yeast extract in a small bowl. Scoop out a teaspoon of each cupcake. Spoon a teaspoon of the caramel into 6 of the cupcakes. Pop a raspberry into the remaining 6, then cover with custard, until it meets the top of the cupcake. 8. Pipe rosettes of buttercream onto each cake in a random order to cover the custard, then serve. #spookyseason #trickortreat #cupcakerecipes #halloweenrecipeideas #Tesco 

## Stats

- **Views:** 8,235
- **Likes:** 184
- **Shares:** 9
- **Comments:** 16

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

cupcakerecipes, spookyseason, trickortreat, halloweenrecipeideas, tesco

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