Wicked Witch Cupcakes Recipe | Booths Supermarket
METHOD 1 Preheat the oven to 180°C/160°C fan/gas 5. Line a muffin tray with 6 cupcake cases. 2 For the cake batter, whisk together the soft butter,
Ingredients
- For the cake batter
- 100g self raising flour
- 100g salted butter, softened
- 100g caster sugar
- 1 tsp vanilla extract
- 2 free range eggs
- For the filling
- 100g raspberry jam
- For the buttercream
- 100g butter, softened
- 150g icing sugar
- Green food colouring
- Decorations
- Black fondant
- Yellow fondant
- Green fondant
- Oreo Thins
- 12 Candy Eyes
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