HARRY POTTER CUPCAKES RECIPES

Steps:

• Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole cupcake tin with paper cases. Put all the cake ingredients into a large bowl. Add 4tbsp water from a freshly boiled kettle and beat with an electric hand whisk until smooth and combined. Divide evenly between the cases. Bake for 20min, or until a skewer inserted into the centre of one comes out clean. Remove from tin and cool on a wire rack. Meanwhile, make the sorting hats. Measure out 60g (21/2oz) cocoform for the hat bases and divide into 12 grape-sized pieces. Roll each piece to a circle 3mm (1/4in) thick. Stamp out with a 25mm (1in) round cutter, and bend and mould the edges gently to create a 3D rippled effect. Divide the remaining cocoform into 12 and mould between your fingers into cones. Bend the tips over slightly and cut the bottom of each cone to make a flat base. Sit a cone on each circular base and press together to seal. Carve a face into each hat with a toothpick and set aside. Make the buttercream icing. Beat the butter and icing sugar together until pale and fluffy. Fill a piping bag, fitted with a fluted nozzle, with 3/4 of the icing. Divide the remaining icing between four separate bowls. Add a different food colouring to each and mix well.  When the cakes are completely cool, carve a large hole in the top of each cupcake, reserving the sponge. Spoon coloured icing into the holes (one colour per cake) and place the reserved sponge back on top.  Pipe the plain icing on top of each cake and place the cocoform hats on top. Brush each hat with a little cocoa powder and serve.

Steps:

• Preheat oven to 350° and line two cupcake tins with liners. Prepare cake mix according to package instructions and divide batter evenly between liners. Bake until a toothpick inserted into center of a cupcake comes out clean, 20 to 25 minutes. Let cool completely. Meanwhile, make hats: Using a butter knife, spread chocolate onto bottom of a Kiss and press into center of Oreo cookie. Repeat until all hats are made and set aside to harden, 10 to 15 minutes. Meanwhile, make buttercream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add butterscotch, heavy cream, and a pinch of salt and beat until combined. Set aside 1/3 cup portions of frosting in 4 separate bowls. Dye each bowl house colors: red, yellow, green, and blue. Using a melon baller or teaspoon, scoop out center of each cupcake to make a well. Fill each well with the different colored buttercream. Frost all cupcakes with remaining white buttercream and top with gold sprinkles and hats.