What to do:
- Line a cupcake tin with cases
- Sieve 150g plain flour, 1 tbsp cocoa powder and 1 tsp bicarbonate of soda into a bowl
- Mix together 50g butter and 150g caster sugar until light and fluffy
- Beat in 1 large egg, 1 tsp vanilla extract, 100ml buttermilk, 50ml vegetable oil and 1 tsp white wine vinegar
- Gradually mix the wet ingredients into the dried
- Add red food colouring to the mix (as much as you like to achieve the desired colour), divide the batter between the cupcake cases and bake for 15 mins
- Once cooled, top each cupcake with butter icing and a Lees’ Mini Snowball
- Finally, decorate with spooky Halloween icing treats
