Ghost Cupcakes

First up, pre-heat the oven to 180°C/160°C /Gas Mark 4. Line 2 muffin tins with 16 baking cases.

Place the margarine and sugar in a large bowl and cream together until light and fluffy.

Add the eggs, Vanilla, self-rising flour, and Cocoa, and give this a good mix until all combined. 

Divide the mixture between the cupcake cases. To create the spooky ghost shape, scrunch two small balls of foil and tuck them between the cupcake case and the tin. You can vary the position of the foil balls for each cupcake to create a range of different ghost shapes!  Bake for about 12-15 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely.

Pop your butter into a large bowl and beat until smooth and glossy. Add your icing sugar and vanilla in a couple of intervals and mix well. 

Time to decorate, if the cupcakes have domed, then ask an adult cut off the domed parts to make them flat. 

Spread the buttercream over the top and then decorate with the dark chocolatey decorating icing. 

There you have some spooky ghost cupcakes!!