Chocolate Spider Cakes
The dark chocolate in these spider cakes is a good source of antioxidants.
You can try to limit the amount of sugar by using coconut sugar, honey, or maple syrup and almond flour, or other healthier substitutes.
Author of this recipe:
- For the cupcakes
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- 2 eggs
- 1 cup self-rising flour (sifted)
- ½ tsp Baking powder
- 1 tsp lemon juice
- For the chocolate icing
- ⅜ cup cream (48% fat)
- 6 ozs plain Dark chocolate (60% cocoa solids)
- 1 ½ Tbsps unsalted butter
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until soft and light.
Beat in the eggs, a little at a time until well blended. Gently stir in the flour and baking powder until well mixed. Stir in the lemon juice.
Spoon the mixture into the paper cases and bake for about 15 minutes until golden and springy to the touch. Remove from the tin and cool on a wire rack.
For the chocolate icing: heat the cream to a boil in a pan. Remove from the heat and add the chocolate. Stir until the chocolate has melted. Add the butter, a little at a time and stir until the mixture is smooth and glossy. Set aside to cool and thicken.
Spread some icing on the cakes and sprinkle with sugar strands.
Attach 2 liquorice torpidoes on each cake and add a blob of chocolate icing for the eyes and eyeballs.
Break 16 chocolate sticks in half and attach 4 on each side of the cakes. Attach 4 whole chocolate sticks on each side of the cakes with a dab of chocolate icing. Leave to set.