Spider web cakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 175 g Butter (unsalted)
- 175 g Unrefined golden caster sugar
- 300 g Self-raising white flour
- 3 Egg(s) (free range)
- 5 tbsp Milk (whole)
- ½ tsp Baking powder
- 100 g Pumpkin cooked, mashed
- 50 g Chocolate spread
- 1 Orange zest from 1 orange
For the decoration
- 115 g Icing sugar
- Orange juice a little
- 55 g Plain chocolate (70% cocoa) melted
- Liquorice sweets and laces to decorate
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1
Place 12 muffin cases into a muffin tray.
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 175g Butter (unsalted)
- 175g Unrefined golden caster sugar
- 3 Egg(s) (free range)
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3
Stir in the flour, baking powder and milk until smooth.
For this step you'll need:
- 300g Self-raising white flour
- ½tsp Baking powder
- 5 tbsp Milk (whole)
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4
Stir in pumpkin mash and orange zest and divide half the mixture evenly between the paper cases, add a half teaspoon chocolate spread and then top with remaining mix.
For this step you'll need:
- 100g Pumpkin cooked, mashed
- 1 Orange zest from 1 orange
- 50g Chocolate spread
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5
Bake in a pre-heated oven for 20-25 minutes oven 200°C (180°C fan, gas mark 6) for 20-25 minutes.
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6
Add a little orange juice to the icing sugar until thick and spread over the muffins. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider.
For this step you'll need:
- 115g Icing sugar
- Orange juice a little
- 55g Plain chocolate (70% cocoa) melted
- Liquorice sweets and laces to decorate