Spider cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 200 g Butter (unsalted)
- 200 g Unrefined golden caster sugar
- 3 Egg(s) (free range) medium
- 150 g Self-raising white flour
- 50 g Cocoa powder
- 1 tsp Chocolate extract
For the decoration
- 300 g Icing sugar
- 100 g Cocoa powder
- 200 g Butter (unsalted)
- 1 tsp Chocolate extract
- 50 g Mini smarties
- 96 Liquorice sweets strands
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1
Preheat the oven to 180C (gas mark 4) and line a cupcake tin with 12 cupcake cases. We used black for the spiders body!
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2
Cream together the butter and sugar until pale and fluffy, then add the eggs one by one beating well between each one. Then add the chocolate extract.
For this step you'll need:
- 200g Butter (unsalted)
- 200g Unrefined golden caster sugar
- 3 Egg(s) (free range) medium
- 1tsp Chocolate extract
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3
Next carefully fold in the flour and sieved cocoa powder, then spoon into the cupcake cases until they are about 2/3 full. Place in the oven for about 20 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool.
For this step you'll need:
- 150g Self-raising white flour
- 50g Cocoa powder
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4
To make the chocolate buttercream, beat together the butter and icing sugar until light and fluffy them add the cocoa powder and chocolate extract and beat again until evenly combined, light and fluffy. Spoon this onto the top of the cooled cakes, using the back of the spoon to smooth the buttercream into a dome.
For this step you'll need:
- 200g Butter (unsalted)
- 300g Icing sugar
- 100g Cocoa powder
- 1tsp Chocolate extract
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5
Pour the chocolate coated popping candy into a shallow bowl then carefully press each cupcake onto the candy to coat the surface. Then take the liquorice strands and cut them down for the legs, then carefully place 4 legs on each side of the spider. Then place 2 chocolate covered sweets on for the eyes.
For this step you'll need:
- 96 Liquorice sweets strands
- 50g Mini smarties