Spooky spider cupcakes
Prep:
40 mins
Cook:
25 mins
200g butter, at room temperature
200g golden caster sugar
200g self-raising flour
4 eggs
½ tsp baking powder
1 tsp vanilla extract
6 tbsp chocolate chips or chopped chocolate
To decorate:
2 packs liquorice wheels
12 tbsp Nutella or other chocolate spread
Liquorice allsorts (the black ones with the white centre)
Tube black writing icing
1 length red bootlace
Preheat oven to 180°C/350°F/gas 4 and line a muffin tin with 12 cases, brown or black if you can find them.
Add the butter, sugar and flour into a mixing bowl. Break the eggs into a small bowl and then add in to the large bowl.
Tip in the baking powder and vanilla to the mixture and then beat with an electric whisk until the mixture is smooth and creamy.
Mix in the chocolate chips and spoon the batter evenly into the cases. Place in the oven to bake for 20-25 minutes until golden. Leave to one side to cool on a wire rack.
To decorate the cakes, unroll the liquorice wheels and cut into strips using a scissors to make the spider legs. Stick 8 into the top of each cake using a little melted chocolate or writing icing.
Spread the chocolate spread on top to make a round spiders body and then cut the allsorts in half to make eyes and use the red bootlaces to make mouths and stick them on top. Using the icing pen to make the eyeballs.
Serves
12
Preparation Time
40 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Chocolate, Eggs
Recipe Type
Party Food, Cakes & Baking, Easy, Kids Food, Cake Stall, Cupcakes
Special Info
Pregnant Mums
Level of Difficulty
Easy
