Name: Chocolate Halloween Spider Cupcakes
Prep time: 40 min
Cook time: 25 min
Yield: 12
Ingredients: Cupcakes; 100g butter; ⅔ cup (160g) Chelsea Caster Sugar; 2 eggs, lightly beaten; 1 cup (150g) self raising flour; ⅓ 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

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Ingredients
Method

Ingredients

Cupcakes

100g butter
⅔ cup (160g) Chelsea Caster Sugar
2 eggs, lightly beaten
1 cup (150g) self raising flour
⅓ 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

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Reviews

1

What did you think of this recipe?

carter elliotlaing

At least its creative

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.