Method
1. Preheat the oven to 180°C (160°C fan) / 350°F. Line a 12-hole cupcake tin with red or Halloween-themed paper cases.2. Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Fold in the flour and add enough milk to loosen the batter slightly.
3. Spoon half the batter into each case. Place one Opies Cocktail Cherry in the centre of each, then top with the remaining batter.
4. Bake for 18–20 minutes or until golden and springy. Cool completely on a wire rack.
5. Once cooled, use a knife or cupcake corer to remove the centre of each cupcake. Fill with Opies Summer Berry Compote, then replace the sponge tops.
6. Beat the butter until soft, then gradually beat in the icing sugar and vanilla. Add milk if needed for a smooth consistency. Tint with red food colouring for a bold Pennywise red.
7. Pipe the red buttercream onto each cupcake. Top with an Opies Cocktail Cherry to represent Pennywise’s red balloon.
Ingredients
For the cupcakes:
• 125g unsalted butter, softened
• 125g caster sugar
• 2 large eggs
• 125g self-raising flour
• 1 tsp vanilla extract
• 2–3 tbsp milk
• 12 Opies Cocktail Cherries (plus extra for decoration)
• 4–5 tbsp Opies Summer Berry Compote (for filling)
For the buttercream:
• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 1 tsp vanilla extract
• 1–2 tbsp milk
• Red food colouring gel
To decorate:
• Extra Opies Cocktail Cherries
• Red icing or gel for “drips”
• Optional: red paper cupcake cases or creepy toppers
