Spider Cakes with Liquorice Legs
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 Tbsp cocoa powder
- 1 tsp vanilla extract
- ½ cup Chocolate chip
- milk
- For the chocolate icing
- ⅔ cup plain Dark chocolate (60% cocoa solids, chopped)
- ⅔ cup unsalted butter
- 1 ¼ cups powdered sugar
- To decorate
- 48 thin Licorice (each cut into 4 pieces)
- chocolate sprinkle
- 48 orange Chocolate bean
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini muffin tins.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and cocoa and fold in gently with the vanilla and chocolate chips, until just combined. Stir in just enough milk to give a soft dropping consistency.
4.
Spoon into the paper cases and bake for 10-15 minutes until springy to the touch. Place on a wire rack to cool completely.
5.
For the chocolate icing: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, stirring once. Leave to cool.
6.
Beat the butter and icing sugar in a bowl until creamy. Beat in the melted chocolate until smooth. Leave to cool and thicken.
7.
Spread over the cakes. Press 4 liquorice strips into each side of each cake. Sprinkle with sugar strands and place 2 orange chocolate beans on each cake.
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