Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. When you’re ready to decorate your cupcakes and the buttercream has chilled, you can start creating the modelling chocolate ‘sheets’ for your ghosts. Do this just before you want to put them on the cakes, or the modelling chocolate might dry out before you have a chance to drape it over the icing. Knead the modelling chocolate into a smooth ball, then break off a piece- about 15g. Shape it into a ball and dust your work surface with icing sugar, then use a small rolling pin (dusted with more icing sugar!) to roll it out very thinly, trying to maintain a roughly circular shape, until it’s about 12cm in diameter. If the edges are looking a bit ragged, use a small, sharp knife to cut a neater, wavy edge all around, keeping that rough, circular shape. After that, you can carefully lift up the chocolate sheet and drape it over your cupcake. Use your hands to press the chocolate around the buttercream below, allowing it to fold organically. Repeat this process for each cupcake. With that, the Anti-Hero cupcakes are finished! I have to be honest, these cupcakes kind of give me more… Mafia vibes (??) than Anti-Hero, BUT they are still super cute. Also, the tea flavour is very much Anti-Hero and not at all Mafia, so I’m still counting this one as a win. I hope you’ve enjoyed my tutorial for these Anti-Hero cupcakes- let me know if you try them out! For the buttercream, I used melted Dairy Milk chocolate. Honestly, can you make Cadbury cupcakes and not use Dairy Milk for the buttercream?! I mean.. you can. You could use more of the spread, or even use the Bournville cocoa powder instead – but I loved using the melted Dairy Milk. Earl Grey has quite a subtle flavour, so I’ve tried to really amp up the flavour in the batter/buttercream by using 4 tea bags for 100ml of milk. It might seem like a lot, but you need to get a really concentrated flavour in the milk, because adding too much liquid to either the batter OR the buttercream can cause them to split (more on that later). I found that this ratio of tea:milk makes for the perfect hit of Earl Grey in the finished cupcakes, without any of the bitterness that you can get from over-brewing the tea bags. Making the Earl Grey Cupcakes

As a completely optional part of this recipe, I decided to core out the cupcakes and fill it with Cadbury’s spread. Oh, holy moly it’s so good. Adding the spread to a cupcake is an easy way to make the cakes slightly over the top, but completely and utterly epic. The Cadbury’s spread is smooth and delicious – but you can use whatever spread you want! Or, you can just leave it out! Buttercream

Cadburys

As always, I like to use Stork in place of butter for my cakes- I think it makes for a fluffier, moister cake. If you don’t want to use Stork, just substitute it with an equal quantity of softened, unsalted butter. When you’re making buttercream, the butter absolutely has to be softened (i.e. at room temperature). You should be able to press your finger into the butter and make an indent in it easily, but it shouldn’t be melty or liquid. Soft butter will ensure that your ingredients can incorporate fully into a smooth, creamy buttercream. However, so many of you have been asking for a Cadbury’s cupcake – and here it is! It’s got so much Cadbury goodness in it, you will want to make them over and over, and not share them with anyone! Although, I do recommend to share… that’s a lot of cake for one person.

To make Fedora Ghost, I use a combination of white modelling chocolate, dark chocolate chips, Rolos and giant chocolate buttons. Basically, chocolate 4 ways. What’s not to love? Ultimately, these Anti-Hero cupcakes end up as a delicious tea time treat, vaguely reminiscent of a classic Fondant Fancy, amped up with the flavours of tea and chocolate! Honeycomb Flavour Frosting (43%) [Icing Sugar, Vegetable Oils (Palm, Rapeseed), Vegetable Margarine (Vegetable Oils (Palm, Rapeseed), Emulsifiers (E471)), Dried Glucose Syrup, Humectant (Glycerol), Colours (Lutein, Paprika Extract), Flavouring, Preservative (Potassium Sorbate)], Sugar, Pasteurised Egg, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Rapeseed Oil, Milk Chocolate Coated Honeycomb Pieces (6%) [Milk, Chocolate (Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Dried Whey (from Milk), Lactose ( Milk), Anhydrous Milk Fat, Emulsifier ( Soya Lecithin)), Honeycomb Granules (Sugar, Glucose Syrup, Raising Agent (Sodium Bicarbonate)), Vegatable Fats (Shea, Palm), Glazing Agent (E414)], Fat Reduced Cocoa, Humectant (Glycerol), Modified Maize Starch, Dried Whey (from Milk), Raising Agents (E501, E450, E341), Preservatives (Potassium Sorbate, E282), Emulsifiers (E475, E471), Maize Starch, Colours (Lutein, Paprika Extract), Flavourings Once you have iced your cupcakes, you need to chill them in the fridge for at least 15 minutes. This will firm up the buttercream, making the next stage much easier. I know that sometimes sifting can feel like a super mundane job. Unfortunately, when you’re making buttercream, it’s wholly necessary. Not sifting your icing sugar can leave you with a lumpy buttercream, which is just… not the vibe. Take it from me: sift your icing sugar!The amount of infused milk this recipe makes is enough for both the batter and the icing. Adding the infused milk to the buttercream will get loads of delicious tea flavour into the icing, without compromising the smooth texture. Just make sure not to add too much, or else your buttercream may split (again, speaking from experience…). Anyway – here they are. Here are the BEST Cadbury’s cupcakes you will ever find. I’m a little nervous to say that in all honesty, as Cadbury is such an iconic brand. Dairy Milk, in particular, is the dreamiest of dreamy. The best American buttercream is whipped a lot. The more you whip it, the fluffier it gets. The fluffier it gets, the less cloyingly sweet and stodgy it is. Therefore, be patient and whip the icing- you will be so glad you did! I like to start by whipping the butter, on its own, for about 2 minutes, until it’s super pale and fluffy. Then, I add half of the icing sugar, incorporate it by hand (to prevent an icing sugar cloud) and then whip it for another minute. I add the infused milk and whip again for a further minute. Finally, I add the remaining icing sugar, incorporate it by hand, then whip the whole thing for a final minute. You can do this with an electric hand whisk or a stand mixer (fitted with the paddle attachment), but I don’t recommend doing it by hand. It’s possible, yes, but only at great cost to your arm muscles. Save your arms and go electric- you’ll thank me later. Making the Chocolate Fedoras Side note: if these weren’t Taylor Swift-inspired cupcakes, I would have been tempted to leave them at this stage: they’re SO CUTE! I think these cupcakes would be perfect, left at this stage, for a fun Halloween treat. I like to use decaf tea when I’m baking with it, so that I can have a cake at any time of the day without worrying, but feel free to use caffeinated tea, if you prefer.