Witch Hat Cupcakes

Directions

1. Add the fondant icing sugar to a medium bowl, make a well in the centre then add the water, 1 tsp at a time. Mix with a wooden spoon at first then with your hands and work the mixture until you get a smooth ball.
2. Take 1/10 of the fondant and add a few drops of orange food colouring, mix until well combined. Add the black food colouring to the remaining fondant and work until combined.
3. On a floured surface, roll out a portion of black fondant then with a 4.5 cm round cookie cutter cut out 12 hat bases.
4. Take a piece of the black fondant, make a ball then shape it into a cone using your fingertips. Slightly pull the tip of the cone so that it is a bit droopy.
5. With a paintbrush add a tiny bit of water to the centre of the hat base so that the cone can be glued to it.
6. Take a piece of orange fondant, roll it out and cut a small stripe. Place it around the base of the cone, using water to glue it.
7. Add a small golden sugar star to the centre of the stripe. Allow to dry a bit before placing the witch hats on the cupcakes.
8. Make the salted caramel sauce by adding the ingredients to a medium non-stick pan over a low heat. Mix until all the sugar has dissolved. Turn the heat up for 2-3 mins until the sauce has thickened. Leave to cool down.
9. Preheat the oven to 180°C/160°C/gas mark 4.
10. In a large mixing bowl whisk the eggs,  sugar and oil until well combined. Add the caramel extract and milk and mix well. Finally fold in the flour.
11. Divide the mixture between 12 muffin cases and bake for 18 mins.
12. Transfer to a wire rack and let cool down completely.
13. In the meantime make the frosting. Beat the butter with an electric whisk for 3-4 mins then add half the sugar and keep whisking for a few mins. Add the remaining sugar and whisk for a further few mins. Add the milk, salted caramel extract and orange food colouring and mix until well combined.
14. Transfer to a piping bag fitted with a nozzle of your choice.
15. Core each cupcake, then fill with salted caramel sauce.
16. Pipe a decorative swirl with the frosting then top with the witch hats, previously prepared.
17. Enjoy!