Spooky Spider Cakes Recipe
Ingredients
| 200 g/8 oz butter, at room temperature | ||
| 200 g/8 oz golden caster sugar | ||
| 200 g/8 oz self-raising flour | ||
| Eggs | 4 standard | |
| Baking powder | 1/2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Chocolate Chips | 6 Tablespoon, chopped | |
| 2 packs liquorice Catherine 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 | ||
Directions
GETTING READY
1. Preheat the oven to 350 degree F or 180 degree C
2. Line a muffin tray with 12 paper cases and grease the cases with butter.
MAKING
3. In a basin, sift together the flour and baking powder.
4. In a large mixing bowl, combine the butter and sugar. Using an electric beater, beat the mixture until light and fluffy.
5. Break the eggs one at a time, and beat the creamed mixture until the eggs are well blended and incorporated into the butter mixture.
6. Add the flour in three batched, whisk until the batter is smooth.
7. Stir in the vanilla
8. Fold in the chocolate drops.
9. Using a dessert spoon, drop the batter into the cases, filling them only three-fourth full.
10. Place the tray on the middle level of the preheated oven and bake for 20 to 25 minutes until the caked are golden brown and spongy to touch.
11. Remove the tray from the oven and invert the cakes onto a wire rack. Cool completely.
FINALIZING
12. To decorate the cupcakes, , unravel the liquorice wheels and cut into lengths with scissors to make dangly legs.
13. Stick 8 pieces, 4 on each side, into the top of each cake, making small cuts with the tip of a paring knife so that they stay well.
14. Using a butter knife spread the chocolate spread on top to cover the surface of the cupcake.
15. Cut the Allsorts to make eyes and the red bootlaces to make mouths. Stick them onto the cakes and dot on the icing to make eyeballs.
SERVING
16. These are perfect for Halloween or a kid’s birthday party.
1. Preheat the oven to 350 degree F or 180 degree C
2. Line a muffin tray with 12 paper cases and grease the cases with butter.
MAKING
3. In a basin, sift together the flour and baking powder.
4. In a large mixing bowl, combine the butter and sugar. Using an electric beater, beat the mixture until light and fluffy.
5. Break the eggs one at a time, and beat the creamed mixture until the eggs are well blended and incorporated into the butter mixture.
6. Add the flour in three batched, whisk until the batter is smooth.
7. Stir in the vanilla
8. Fold in the chocolate drops.
9. Using a dessert spoon, drop the batter into the cases, filling them only three-fourth full.
10. Place the tray on the middle level of the preheated oven and bake for 20 to 25 minutes until the caked are golden brown and spongy to touch.
11. Remove the tray from the oven and invert the cakes onto a wire rack. Cool completely.
FINALIZING
12. To decorate the cupcakes, , unravel the liquorice wheels and cut into lengths with scissors to make dangly legs.
13. Stick 8 pieces, 4 on each side, into the top of each cake, making small cuts with the tip of a paring knife so that they stay well.
14. Using a butter knife spread the chocolate spread on top to cover the surface of the cupcake.
15. Cut the Allsorts to make eyes and the red bootlaces to make mouths. Stick them onto the cakes and dot on the icing to make eyeballs.
SERVING
16. These are perfect for Halloween or a kid’s birthday party.
Chef
