Makes 18 cupcakes
Preparation time: 10 minutes
Cooking time: 25 minutes
Decoration time: 1 hour
For the cupcakes:
250g (9oz) unsalted butter, softened
250g (90z) golden caster sugar
250g (9oz) self-raising white flour
1tsp baking powder
For the decorations:
Ready Rolled White Icing
1 tsp vanilla extract
Food colours in Natural Red, Natural Yellow, Natural Black and Green
Writing icing in Red, Green, Black and White
Chocolate Letters and Numbers
1 Preheat the oven to 150°C/R3.
2 Line muffin trays with 18 cupcake papers.
3 Place all the cupcake ingredients into a mixing bowl. Beat together, preferably with an electric mixer until the mixture is pale and fluffy.
4 Spoon the mixture into the cupcake papers and bake for 20 mins until golden brown.
5 Remove from the oven and allow to cool for five minutes in the tin, before cooling completely on a wire rack. Once cold, you can start getting scary…
Bring the apricot jam to simmer in a small pan. Using a pastry brush, brush the exposed cake with the jam. Take a walnut-sized piece of ready-rolled white icing and add a few drops of natural black food colouring. Mix and knead until you get a marbled effect. Flatten slightly and place over the top of the cup cake. Top with chocolate letters.
Knead a tube of red designer icing fitted with the rosette nozzle. Pipe the icing in a swirl on to the cake. Top with the ready rolled white icing coloured with the natural black food colour, shaped into horns.
Pipe the cake with black designer icing and smooth with a slightly damp knife. Using a tube of white writing icing starting at the centre of the cake, ice circles of white icing (do not worry if they are wobbly!). Using a cocktail stick, draw through the icing from the centre to the edge of the cake. Continue round the cake. Once you have finished, you will have a spider’s web design.
Pipe the cake with green designer icing and smooth with a slightly damp knife. Take a piece of the ready rolled white icing coloured black with the natural black food colour, flattened and cut into eyes and hair. Finish decorating by drawing on a mouth with the red writing icing.
Pipe the cake with white designer icing and smooth with a slightly damp knife. Draw veins with the red writing icing and top with either an edible or plastic eyeball shape.
Bring the apricot jam to the boil in a small pan and using a pastry brush, brush the cake all over with the jam. Place a small ball of ready rolled white icing on top of the cup cake. Cut ready rolled white icing into a square measuring about 10cm and lay over the cake on top of the ball. Finish decorating by drawing on eyes and mouth with black writing icing.
Recipe and image courtesy of Billington’s, Silver Spoon and Allinson.