Top these cup cakes with jelly worms, bats or spiders for a Halloween touch!


  • 130 g unsalted butter (at room temperature)
  • 130 g caster sugar
  • 2 large eggs
  • 140 g self-raising flour
  • 3 tblsp cocoa
  • 1 tsp vanilla extract
  • for the frosting:
  • 200 g unsalted butter at room temperature
  • 250 g icing sugar
  • 50 g cream cheese
  • 1 tsp essence of choice (orange, lemon, mint or vanilla)
  • 1 tsp food colouring of choice( green, red, black or orange)
  • for the decoration:
  • jelly worms, bats and spiders
  • roll out fondant icing


  • Line a 12-cup cake tin with paper cases.
  • Preheat the oven to 200°C.
  • Put all the ingredients into a bowl and mix until you get a soft dropping consistency.
  • Spoon into the cup cake cases as evenly as you can.
  • Place in the oven for 15-20 minutes until golden.
  • Remove cases and place on wire rack to cool.
  • When cold decorate with frosting.
  • For the Frosting:
  • Put everything into a bowl and beat until pale and fluffy.


Louise's tips: To vary the flavours you can add: Lemon – finely grated zest of a lemon. Orange – finely grated zest of an orange. Mint extract.