Halloween Spider Cupcakes
1 hr 20 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- 3 Tbsps cocoa powder
- 1 Tbsp Baking powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- ⅞ cup milk
- For the buttercream
- ½ cup unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- green Food coloring
- green sugar sprinkles
- For the 'spider legs'
- 4 Tbsps light corn syrup
- ⅜ cup cream (48% fat)
- 1.333 cups Dark chocolate (70% cocoa solids, chopped)
- 3 Tbsps plain Yogurt
Heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
Whisk together the eggs and oil until frothy, then slowly whisk in the milk.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter in a bowl until soft.
Sift in the icing sugar and beat well. Beat in the vanilla and food colouring until smooth.
Spread the buttercream on the cakes. Press green sugar strands around the edges of the cakes.
For the spider legs: gently heat the ingredients, except the yoghurt in a pan until the chocolate has melted Remove from the heat and leave to cool, then stir in the yoghurt. Chill until firm.
Place a liquorice disc in the centre of each cake and spread with a little of the chocolate mixture. Press the sugar sprinkles on top, as in the photo.
Spoon the remaining chocolate mixture into a piping bag and pipe 4 'legs' on each side of the liquorice discs.
Roll out 3/4 of the white sugarpaste on a surface dusted with icing sugar and cut out 48 small discs for the eyes. Attach to the liquorice discs, as in the photo.
Knead a little orange colouring into the remaining white sugarpaste and roll pieces into 48 tiny balls. Attach to the white discs with a little water. Leave to set.