Halloween Spider Cupcakes
Spook your friends this Halloween with our yummy webbed treats with a gorgeous chocolate top covering a soft orange sponge.
For the cupcakes:
Egg
Buttery baking spread*, softened
½ Orange, zested
Plain flour
Baking powder
Natural orange food colouring (or a mixture of red and yellow)
For the topping:
Milk chocolate
Dark chocolate
White chocolate
Buttery baking spread*
You will also need…
12 hole cupcake tin and cupcake cases, cocktail stick, small piping bag
*Recipe is based on 70% fat buttery baking spread
Step 1 of 4
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Add the plain flour, baking powder and orange zest to a bowl and set aside for later. In a large bowl, whisk together the buttery baking spread and Condensed Milk until nice and smooth. Add the egg and mix again until everything is fully combined. Add your dry ingredients and gently mix everything together using a spatula – you can add in the food colouring at this point.
Step 3 of 4
Spoon into the cases and bake for approximately 15-18 minutes until springy to the touch. Cool slightly then transfer to a cooling rack to cool completely.
Step 4 of 4
Break the milk and dark chocolate into one bowl and melt gently in the microwave, then add the butter (this will help the chocolate stay soft once set). Melt the white chocolate in a separate bowl (take care not to let it get too hot!). Fill a small piping bag with the white chocolate. Spread each cooled cake with the dark/milk chocolate then pipe white chocolate in rings on top of the cakes with one dot in the very centre. Use a cocktail stick to drag the white chocolate from the centre dot out to make web shapes! Happy Halloweeeen!
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Halloween Spider Cupcakes
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Prep: 15 mins
COOK: 18 MINS
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Quite Easy
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SERVES: 12
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Ingredients
For the cupcakes:
Egg
1Buttery baking spread*, softened
85g½ Orange, zested
Plain flour
125gBaking powder
1 ½ tspNatural orange food colouring (or a mixture of red and yellow)
2-3 tspFor the topping:
Milk chocolate
85gDark chocolate
85gWhite chocolate
55gButtery baking spread*
1 tspYou will also need…
12 hole cupcake tin and cupcake cases, cocktail stick, small piping bag
*Recipe is based on 70% fat buttery baking spread
-
Method
Step 1 of 4
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Add the plain flour, baking powder and orange zest to a bowl and set aside for later. In a large bowl, whisk together the buttery baking spread and Condensed Milk until nice and smooth. Add the egg and mix again until everything is fully combined. Add your dry ingredients and gently mix everything together using a spatula – you can add in the food colouring at this point.
Step 3 of 4
Spoon into the cases and bake for approximately 15-18 minutes until springy to the touch. Cool slightly then transfer to a cooling rack to cool completely.
Step 4 of 4
Break the milk and dark chocolate into one bowl and melt gently in the microwave, then add the butter (this will help the chocolate stay soft once set). Melt the white chocolate in a separate bowl (take care not to let it get too hot!). Fill a small piping bag with the white chocolate. Spread each cooled cake with the dark/milk chocolate then pipe white chocolate in rings on top of the cakes with one dot in the very centre. Use a cocktail stick to drag the white chocolate from the centre dot out to make web shapes! Happy Halloweeeen!