Ah Halloween. I don’t know of many people that dislike Halloween. A chance to dress up as someone scary, or more popularly these days, something completely comical and sometimes satire. Its parties galore, with the themes door to door each boasting of something different. Dead celebrities, costumes beginning with the first letter of the name of the host, the typical Walter White and Jesse Pinkman costume from Breaking Bad. It. Is. Brilliant.
Another Halloween tradition is food. Food, glorious food. Trick or treat, or baking mad, I have no doubt that this Halloween you can find something for you. In this post, I’m going to talk you through a recipe that I baked, I love chocolate and I LOVE cake. I’m not the best cook but this is incredibly easy. So listen up:
PREP: 20 Mins
BAKE: 20 Mins
INGREDIENTS (For the cupcakes):
200g butter (unsalted), 200g unrefined golden caster sugar, 3 free range, medium eggs, 150g self-raising white flour, 50g cocoa powder, 1tsp chocolate extract.
INGREDIENTS (For the decoration):
300g icing sugar, 100g cocoa powder, 200g butter (unsalted), 1tsp chocolate extract, 50g mini smarties, 96 liquorice sweets strands.
STEP 1: Preheat the oven to 180C (gas mark 4), line a cupcake appropriate tin with 12 cupcake.
STEP 2: Cream together the butter and sugar until fluffy and pale. Add the eggs one by one by beating them well. Add the yummy chocolate extract.
STEP 3: Carefully fold in the flour and sieved cocoa powder, then spoon into the cupcake cases until they are about 2/3 full. Place in the oven for around 20 minutes, or until a skewer dipped into mix comes out clean. Leave to cool once removed from oven.
STEP 4: To make the chocolate buttercream, beat together the butter and icing sugar until light and fluffy then add the cocoa powder and chocolate extract and beat again until evenly combined, light and fluffy. Spoon this onto the top of the cooled cakes, using the back of the spoon to smooth the buttercream into a dome.
STEP 5: Pour the chocolate coated popping candy into a shallow bowl then carefully press each cupcake onto the candy to coat the surface. Then take the liquourice strands and cut them down for the legs, then carefully place 4 legs on each side of the spider. The place 2 chocolate covered sweets on for the eyes.