Butter cream topped Spooky Spider Cupcakes
Accessories: enamel shelf in the lower shelf position
Dish: 1 cake tin with 12 holes, 12 paper cake cases
1. Pre-heat the oven to 190ºC with the enamel shelf in the lower shelf position.
2. Cream the butter and sugar together until light and fluffy.
3. Add the eggs a little at a time, beating well after each addition.
4. Fold in the flour.
5. Fill the paper cases two thirds full of the mixture.
Place the cake tin on the enamel shelf and cook for 12-15 mins or until golden
To make the icing , mix the ingredients together and place in a piping bag fitted with a nozzle. Pipe the icing in a swirl in the centre of each cake. Add your spider decorations.
IF NOT HALLOWEEN: For a summer feel decorate the top with freshly whipped double cream and strawberries.