Halloween spider and pumpkin cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
- 225 g Butter (unsalted) softened
- 225 g Unrefined golden caster sugar
- 4 Egg(s) (free range) large
- 225 g Self-raising white flour
- ½ tsp Vanilla extract
For the buttercream
- 250 g Butter (unsalted) softened
- 500 g Icing sugar
- ½ tsp Vanilla extract
- Sugar paste icing white, black, green, orange
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1
Preheat the oven to 160°C (180°C fan, gas mark 4). Line a cupcake tin with cupcake cases.
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2
Cream together the butter and sugar until pale & fluffy, add the vanilla extract and eggs, one at a time, beating until mixed. Gently fold in the flour.
For this step you'll need:
- 225g Butter (unsalted) softened
- 225g Unrefined golden caster sugar
- ½tsp Vanilla extract
- 4 Egg(s) (free range) large
- 225g Self-raising white flour
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3
Spoon the mixture into the cases until 2/3 full. Bake in the oven for 25 mins until golden brown or a skewer comes out clean. Allow to cool on a wire rack.
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4
For the buttercream together the butter, icing sugar & vanilla extract until pale and fluffy . Using a palette knife or a piping bag and nozzle, smooth or pipe some frosting onto the top of the cupcakes.
For this step you'll need:
- 250g Butter (unsalted) softened
- 500g Icing sugar
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5
To make the spider, roll 8 long sausages of black icing for the legs and place on the cake, then make a ball of black icing for the body and place on top. Make 2 small ball of white icing for the eyes and stick to the body using a dab of water.
For this step you'll need:
- Sugar paste icing white, black, green, orange
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6
To make the pumpkin, roll a ball of orange icing into a pumpkin shape and use the end of a teaspoon to make ridges then place on top of the cake, make a leaf shape using the green icing and stick to the pumpkin with a dab of water.
For this step you'll need:
- Sugar paste icing white, black, green, orange