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Spider Cupcakes

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Ingredients (makes 12 cupcakes): 

For the cupcakes:  

• 175g softened butter 
• 175g golden caster sugar 
• 3 large eggs 
• 175g self raising flour 
• 2 Tbsp milk  
• 2 tsp vanilla extract 

For the butter icing: 

• 100g softened butter 
• 225g icing sugar 
• 1 tsp vanilla extract 
• 1 Tbsp milk  

To decorate:  

• 100g milk chocolate 
• 12 giant chocolate buttons 
• 24 edible candy eyes 
• red writing icing 

Note: A grown-up must supervise and help with preparation.

Method: 

• Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases. 
• Place the butter in a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between. 
• Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed. 
• Divide the cake mixture between the cupcake cases. Bake for 20-25 minutes until risen, golden and springy to the touch. Once the cakes are cooked, transfer to a wire rack to cool. 
• When ready to decorate, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping. 
• Once the cakes are completely cool, spread a layer of buttercream over each one. 
• Break the chocolate into a microwave safe bowl and heat at 30 second intervals, stirring in between, until just melted and smooth. 
• Spoon the melted chocolate into a disposable piping bag. 
• Snip the bottom from the piping bag and pipe on chocolate ‘legs’ for each spider. Top with a giant chocolate button for the spider’s body. 
• Use the leftover melted chocolate to stick two edible candy eyes to each spider. 
• Draw a mouth on each spider with the red writing icing. 
• Pop the cupcakes into the fridge until the chocolate legs have just set, then store in an airtight container until ready to serve.