These are the perfect treat for Halloween! The cupcakes can be made in advanced and can be stored for 2 days, if kept in a cool place, . Makes 12 cupcakes.
- 200 grams melted butter
- 200 grams sugar
- 200 grams flour
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 6 tsp
To decorate the cupcakes:
- 2 packages of liquorish spirals,
- 12 tbls of chocolate frosting
- liquorish candies with white centers
- red gelatin candies for the mouths
Preheat heat the oven to 180°C and line the cupcake tins with papers. In a large bowl beat butter, sugar, flour, eggs, baking powder and vanilla extract until the batter is smooth. Add in the chocolate chips and pour the batter into the 12 cupcake liners. Bake for 25 minutes and let cool on a rack.
Unroll the licorice and cut into pieces about 3 cm long. Make 8 small incisions on each cupcake with a knife and put a piece of licorice in each cut. Using about a tablespoon of frosting, frost the center of the cupcake to make the spider’s body. Cut the pieces of licorice with white centers to make eyes and then use the red jelly candy to make the mouth. Draw pupils with black decorating frosting.
Recipe from Jane Hornby, “Muffins, Cupcakes and Petit Gateaux,” Larousse, France.