Here are the photos from this weeks bake:
The finished product! The spiders are from Hobby Craft and are £1 for 50.
CHEAT! for less washing up, use an apple corer for your 'blood'.
Oops... Maybe there was more washing up than I first thought!
Ingredients:
Cakes:
225 g butter (softened)
225 g brown caster sugar
225 g plain flour
4 eggs
2 caps vanilla extract
2 tbsp milk
Filling:
12 tsp Raspberry Jam
Icing:
200 g butter (softened)
400 g icing sugar
2 caps marshmallow flavouring
1 pea sized scoop of orange food colouring
Method:
Cakes:
1. Preheat the oven to 190 C (170 C fan oven). Place cupcake cases into tin.
2. Stir together the butter and sugar to create a soft mixture. Add the flour and the eggs.
3. Mix in the vanilla extract and milk and stir out any lumps leftover.
4. Place in the oven and bake for 20 minutes.
5. Leave to cool for about an hour.
6. (This is the cheaty bit) Following the pictures above, take an apple corer and 'de-core' your cake - be careful not to hit the bottom or the blood will fall out the other end! Spoon some blood (raspberry jam) into the hole and place the top back on to hide the spook-tacular surprise! Alternatively, if you don't have an apple corer, place the jam in a piping bag and pipe the jam inside the cakes.
Icing:
1. Place the butter in a bowl and stir until smooth.
2. Sift the icing sugar into the bowl and mix together. If you're adapting the recipe in any way, make sure you always have twice as much icing sugar than butter - this will keep the shape when it comes to piping!
3. Add the food colouring and stir until evenly covered and a smooth texture.
3. Pipe on your icing in a circular motion and top with spooky decoration!
Trying this recipe yourself? Don't forget to tag me in your photos! Happy Halloween.
