Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Spooky Spider Caramel Cupcakes October 31, 2013

Spooky 1

They don’t bite, but watch out for these rare red-legged spiders.

 

 

Cupcake Ingredients

 

110g butter, room temperature

120g light brown soft sugar

120g dark brown soft sugar

2 large eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75ml caramel sauce

50ml double cream

 

Method

 

Pre heat oven to 180c/gas 4 and line a muffin tin with paper cases.

Cream the butter and sugars until pale and smooth, this will take a few minutes. A the eggs, one at a time, mixing for a few minutes after each addition. Add the vanilla extract.

Combine the two flours in a seperate bowl. Add one-third of the flours to the creamed mixture and mix well. Add the caramel sauce and beat well. Add another third of the flours and beat until it just comes together. Add the double cream and again beat well. Add the remaining flour and beat well again.

Spoon into paper cases, filling them to about two-thirds full. Bake for 20 – 25 minutes until slightly raised and golden brown. Leave in the tin for 10 minutes after taking out of the oven before transferring to a cooling rack.

 

 

Spider Legs

 

I used Strawberry Laces but if you can find them you could also use Liquorice Catherine Wheels.

Cut them into 3″ lengths (remembering that spiders have 8 legs 😉 )

Make 8 small cuts into each cake (for legs) and stick in the liquorice pieces in place.

 

 

Caramel Buttercream Ingredients

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Method

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

Spread the buttercream over the tops of the cupcakes.

Using liquorice allsorts for eyes, put them in place. If the buttercream has hardened, use a little chocolate spread to attach them.

Using Orange & Lemon Flavoured Slices , cut them to form the mouth, and attach them in the same way as the eyes.

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Witchy Hat & Spider Web Cupcakes October 2, 2012

 

Makes 12 cupcakes, 6 of each.

Ingredients for the cupcakes

 

110g/4oz butter

110g/4oz caster sugar

2 eggs

110g/4oz self raising flour

1/2 tsp baking powder

1Tbsp lemon juice

 

Method

 

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

red smarties

 

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.

 

 

 

 

 

 

 

 

 
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