Black cupcakes with gruesome glass shards
- ½tsp rapeseed oil
- 120g self-raising flour
- 170g caster sugar
- 60g unsalted butter, at room temperature
- 120ml skimmed milk
- 1 large egg, beaten
- 1tsp vanilla extract
- 1tbsp Dr. Oetker Food Colour Gel in Black
- 115g icing sugar
- 50g full-fat soft cheese
- 1tbsp smooth raspberry jam
Preheat the oven to 180C/160C Fan/Gas 4 and fill a muffin tin with 12 cupcake cases. Lightly grease a small baking tray with the oil.
Mix together the flour and 120g caster sugar, then, using an electric whisk, beat in 40g butter until the mixture has a sandy consistency. Pour in the milk, egg, vanilla and food colouring and whisk until smooth.
Spoon into the cake cases and bake for 15-20 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then cool fully on a wire rack.
For the sugar glass, put the rest of the caster sugar in a pan and dissolve over a low heat, swirling occasionally – do not stir. It will turn gold. Pour onto the tray and leave in a cool, dry place to set.
Meanwhile, mix the icing sugar and remaining butter with a large spoon until evenly mixed. Add the soft cheese and beat for 2-3 mins until fluffy. Spread this icing over the 12 cupcakes.
Snap the sugar glass into shards and carefully push one into the top of each cupcake. Use the back of a spoon to smooth out the raspberry jam and spoon into a piping bag. Pipe drips of ‘blood’ around the sugar-glass shards.