Chelsea

Chelsea Trusted 135 Years SPOT

Chocolate Halloween Spider Cupcakes

By Chelsea Sugar
Chocolate Halloween Spider Cupcakes
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 40 mins
  • Cooking time 25 mins
  • Serves
    12
Ingredients

    Cupcakes:
    100g butter
    2/3 cup (160g) Chelsea Caster Sugar
    2 eggs, lightly beaten
    1 cup (150g) self raising flour
    1/3 cup baking cocoa
    ¼ teaspoon bicarbonate of soda
    ½ cup milk

    Icing:
    1 cup Chelsea Icing Sugar, sifted
    1 tablespoon butter at room temperature
    1 tablespoon Chelsea Golden syrup
    2- 3 tablespoons boiling water
    Food colouring

    Decorations:
    Licorice straps cut into 5 cm lengths
    6 black sugar covered jubes, sliced in half
    Tubes red & black glossy Writing Gels, from supermarket

Method

    Preheat oven to 180ºC conventional (160ºC fan forced). Line a 1/3 cup muffin tray with muffin paper cases.
    Cream butter and Chelsea Caster Sugar until light and creamy. Gradually add eggs and mix until just combined.
    Sift flour, cocoa and bicarbonate of soda. Add to creamed mixture with milk. Stir until just combined.
    Fill muffin paper cases ¾ full with mixture and bake for 20 - 25 minutes or until skewer comes out clean. Cool on wire rack. Spread cake tops with Glace icing and decorate with sweets to create spiders. Use red writing gel to create eyes and black writing gel for pupils.

    Icing:
    Combine Chelsea Icing Sugar, butter and Chelsea Golden Syrup in a small bowl. Stir in boiling water and mix to form soft icing. Add drops of food colour to create orange icing. Decorate after iced.

If you like this recipe you may love these

Reviews

Average Rating
41
(1 review)


At least its creative

Load More

Products used in this recipe

Sign in