Makes 12 cupcakes, 6 of each.
Ingredients for the cupcakes
110g/4oz caster sugar
110g/4oz self raising flour
1/2 tsp baking powder
1Tbsp lemon juice
Preheat the oven to 180C/gas mark 4. Place paper cases into a 12 hole muffin tin. Beat the butter and sugar together until soft and light.
Beat in the eggs a little at a time until well blended. Gently stir in the flour and baking powder until well mixed. Finally stir in the lemon juice.
Spoon the mixture into the paper cases and bake for about 15 minutes until golden and springy to the touch. Remove from the tin and leave to cool on a wire rack.
Ingredients to decorate the spider web cupcakes
35ml double cream
75g/2 1/2 oz dark chocolate, chopped
125g/4 1/2 oz icing sugar
1 Tbsp lemon juice
1 Tbsp hot water
To decorate 6 spider web cupcakes
Sift the icing sugar into a bowl and stir in the lemon juice and hot water until thick enough to coat the back of a spoon. Spread the icing over 6 of the cupcakes and leave to set.
Bring the cream to the boil in a small saucepan. Remove from the heat and add the chocolate. Leave for a few minutes for the chocolate to melt, then stir well until smooth. Allow to cool.
Pour the chocolate mixture into a piping bag with a small tip (mine wasn’t really small enough) and pipe rings onto the white icing. Using a cocktail stick, draw lines from the middle of the cup cake to the edges to create a web effect. To make the spider, place a red smarties on the cupcake, then add the legs. Leave to set.
Ingredients to decorate the witchy hat cupcakes
150g/5 1/2 oz icing sugar
1/2 tsp vanilla extract
1 – 2 Tbsp hot water
125g/4 1/2 oz black fondant
125g/4 1/2 oz orange fondant
To decorate 6 witchy hat cupcakes
Sift the icing sugar into a bowl and gradually beat in the vanilla extract and water until smooth and thick. Spread over 6 cupcakes.
Roll out the black fondant. Cut into 6 hat shapes and stick on top of the cupcakes with a dab of water. Roll out the orange fondant to make the hat bands then stick on with a dab of water.