Perfect to hand around or on pride of place in the middle of the table at a Halloween party and they're delicious too!
- Preparation: 70 mins
- Cooking: 25 mins
- Serves: 18
What you need:
For the cupcakes:
- 250g unsalted butter, softened
- 250g Billington's golden caster sugar
- 250g Allinson Nature Friendly self-raising white flour
- 1tsp baking powder
- 4 eggs
For the decorations:
- Apricot jam
- Silver Spoon Cakecraft Ready Rolled White Icing
- 1 tsp Silver Spoon Cakecraft Natural Vanilla Extract
- Silver Spoon Cakecraft Food Colours in Natural Red, Natural Yellow, Natural Black and Green
- Silver Spoon Cakecraft Writing Icing
- Silver Spoon Cakecraft Designer Icing in Red, Green, Black and White
- Silver Spoon Cakecraft Chocolate Letters and Numbers
What you do:
- Preheat the oven to 170°C/ fan oven 150°C / 325°F / Gas mark 3
- Line muffin trays with 18 Cupcake papers
- Place all the cupcake ingredients into a mixing bowl. Beat together, preferably with an electric mixer until the mixture is pale and fluffy
- Spoon the mixture into the cupcake papers and bake for 20 minutes until golden brown
- Remove from the oven and allow to cool for five minutes in the tin, before cooling completely on a wire rack. Once cold, you can start getting scary!
- Bring the apricot jam to simmer in a small pan. Using a pastry brush, brush the exposed cake with the jam.
- Take a walnut-sized piece of ready rolled white icing and add a few drops of natural black food colouring. Mix and knead until you get a marbled effect. Flatten slightly and place over the top of the cup cake. Top with chocolate letters.
- Knead a tube of red designer icing fitted with the rosette nozzle. Pipe the icing in a swirl onto the cake. Top with the ready rolled white icing coloured with the natural black food colour, shaped into horns.
- Pipe the cake with black designer icing and smooth with a slightly damp knife. Using a tube of white writing icing starting at the centre of the cake, ice circles of white icing (do not worry if they are wobbly!). Using a cocktail stick, draw through the icing from the centre to the edge of the cake. Continue round the cake. Once you have finished, you will have a spider's web design.
- Pipe the cake with green designer icing and smooth with a slightly damp knife. Take a piece of the ready rolled white icing coloured black with the natural black food colour, flattened and cut into eyes and hair. Finish decorating by drawing on a mouth with the red writing icing.
- Pipe the cake with white designer icing and smooth with a slightly damp knife. Draw veins with the red writing icing and top with either an edible or plastic eyeball shape.
- Bring the apricot jam to the boil in a small pan and using a pastry brush, brush the cake all over with the jam. Place a small ball of ready rolled white icing on top of the cup cake. Cut ready rolled white icing into a square measuring about 10cm and lay over the cake on top of the ball. Finish decorating by drawing on eyes and mouth with black writing icing.
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