Prep time: 20 mins
Bake time: 15 mins
Makes: 14
Ingredients:
165g caster sugar
3 eggs
165g butter
165g self raising flour
1 1/2tsp vanilla extract
1 tbsp milk
200g white chocolate
1. Line a cupcake tin with 14 halloween cupcake cases. Preheat your oven to 180C/Gas 4.
2. Mix the butter and sugar together in a bowl until pale.
3. Then beat the eggs into the mixture and add in the vanilla extract.
4. Fold in the flour and mix. When the mixture drops off the spoon it is the right consistency.
5. Spoon the mixture into the cupcakes cases so they are half full.
6. Pop them in the oven for 12-15 minutes, depending on your oven or until a skewer inserted into the cakes comes out clean.
7. While the cakes are cooling, melt the chocolate in separate bowls over a boiling pan or in the microwave.
8. Once the cakes are cool, spoon the white chocolate onto the cupcakes to cover the top. Put the milk/dark chocolate into a piping bag with a small round nozzle. Side note: My cakes rose a bit too much so I had to chop the pointed tops of to make them flat.
9. Pipe a dot in the middle of each cake and add rings going outwards whilst the white chocolate is still wet. Next, use a cocktail stick to connect the rings, doing straight lines going from inside to out, forming the web.
10. Wait for the chocolate to harden and they're done!
11. You can also add other decorations such as these cocktail sticks with spooky characters on the end. I stuck them in a few of the cakes to add even more of a halloween twist. I also dotted some chocolate pumpkin and eye balls to add an extra decoration on the side.
Thanks for reading!
Jade xoxo
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