Witch Please Cupcakes



429g all-purpose flour

265g caster (superfine) sugar

1/2 tsp salt

3 tsp baking powder

375ml of milk

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp vanilla extract

2 large eggs


To colour the batter:


BLACK – 1 tbsp food safe activated charcoal

BLUE – 3 drops electric blue food gel

GREEN – 3 drops green food gel



PINK – ½ drop deep pink food gel

BLUE – ½ drop sky blue food gel



1 batch Swiss meringue buttercream frosting

2 drops green food gel



200g white chocolate

100ml thickened cream


Pink Chocolate shards

100g Pink chocolate melts (melted)

100g white chocolate melts (melted)

Pearl lustre dust


Blue Chocolate shards

100g blue chocolate melts (melted)

100g white chocolate melts (melted)

Pearl lustre dust


Black Chocolate Shards

100g black chocolate melts (melted)

Black lustre dust


Green chocolate shards

100g green chocolate melts (melted)

Black lustre dust


Makes 20

Level: Hard


Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency.


Chocolate Shards

Melt the black, green, blue and pink chocolate. Line 4 baking trays with baking paper. Pour the chocolate onto each baking tray. Spread out using a cake scraper or ruler to get a nice thin, straight and even layer. Let it set for about 4 min and then use a warm knife to gently score the chocolate into diamond shapes about the size of a fingernail. Dust each shard with lustre dust.



Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.


In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.


Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


Split the batter into 6 bowls. Add charcoal powder to the first to make the black batter. Mix until well combined. Add electric blue to the second. Mix until well combined. Add green food gel to the third. Mix until well combined. Add sky blue food gel to the fourth bowl and mix until well combined. Add pink food gel to the fourth and mix until well combined. Leave the sixth one plain. Add all the batters to separate piping bags.


To get the illusion that one half of the cupcake is a good witch and the other side is a bad witch you’ll need to pipe the colours in layers. Start off by piping black on half the cupcake. Pipe pink batter on the other half. Pipe little squiggle of green and blue batter on top of the black batter and blue and white on the pink batter side. Pipe another layer of black on top of the ble and green squiggles and another layer of pink batter on top of the blue and white squiggles. Repeat until you’ve filled the cupcakes up to ¾.


Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


To finish cupcakes, core the centre and fill with ganache.


Fit the end of a piping bag with a round tip and frost a swirl of frosting on top of each cupcake. You can make these as high or as low as you like.


Stick the chocolate shards on top to finish.






STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).


CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

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