Witches Hat Cupcakes

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves12
  • DifficultyEasy

For the sponge

100g dark brown soft sugar
3 large eggs, beaten
4tbsp sunflower oil
200g Carnation Light Condensed Milk
150g self-raising flour
1tsp baking powder
2 medium carrots, finely grated (155g)
1 tsp mixed spice

For the icing

125g butter
400g icing sugar
100g Carnation Light Condensed Milk
Green food colouring

For the hats

12 wafer ice cream cones
100g dark chocolate
Coloured royal icing for decorating

Preheat the oven to 180°C (160°C with fan) Gas mark 4. Grate the carrot with a fine grater. In a separate bowl mix all the dry ingredients together, (brown sugar, self-raising flour, baking powder and mixed spice), pour over the carrots and mix well.

Whisk the eggs, oil and 200g Carnation Light Condensed Milk together and then beat into the carrot mix. Evenly spoon the mix into cupcake cases and place them into the muffin tray. Bake in the centre of the oven for approx 20 minutes until golden and springy to touch. Remove from the oven and put aside to cool.

With an electric beater, cream the butter and icing sugar together until light and fluffy. Slowly add the 100g Carnation Light Condensed Milk and the green food colouring and beat until it’s all incorporated. Ice the cupcakes when completely cooled.

For the witches hats: Melt the dark chocolate in the microwave stirring every 30 seconds until smooth. Dip the bottom of the cones into the chocolate and set aside to harden. Use the coloured icing to decorate.

Why not get the whole family to decorate their own cupcakes? Use coloured sprinkles and other decorations to have some Halloween fun.

Recipe courtesy of Carnation

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