1. Preheat the oven to fan 160C, 180C, gas mark 6. Line a shallow cupcake tin with 6 cake papers (look out for Halloween themed ones in October!)
2. Using an electric whisk, beat together the butter or margarine, sugar and salt until the mixture is pale and soft. It may take several minutes.
3. With the whisk running gradually add the beaten egg, whisking between additions until you have a smooth, stiff mixture. If the mixture splits (appears curdled) add another tsp of flour to bring the mixture back together.
4. Add the flour and fold into the mixture carefully.
5. Spoon the cupcake batter into the paper cases and bake for 15-20 minutes until golden and risen- they should spring back when touched gently.
6. Remove from the tin and put on a a wire rack to cool.
For the icing
1. Beat all the ingredients apart from the decorations together until you get a smooth orange paste.
2. Spread the butter icing over the cakes and top with sprinkles and decorations. Halloween sprinkles should be available from supermarkets in autumn, but if you can't find any look for contrasting 'spooky' colours such as black, orange, green, red and dark purple. Use small tubes of icing (available from all supermarkets in the baking section) to draw on spooky bats, ghosts, spiderwebs, skulls and anything else you like.
If you’d like to try more recipes using 100% British flour, visit www.homeprideflour.co.uk
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