Get a fright with every bite of these creepy cobweb cupcakes – they’re lots of fun to make with kids.
Choc-orange cobweb cupcakes
Ingredients
10
cakes
-
- 250 g
- 3
- 125 ml
- 1 tsp
- 225 g
- 1,5 tsp
- 1 tsp
- 250 g
-
For the frosting
- 125 g
- 200 g
- 400 g
- 2 tbsp
- 100 g
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Preparation
Preheat the oven to 180°C, fan 160°C, gas 4 and line a muffin tin with 10 deep muffin cases.
Whisk together the brown sugar, eggs, oil, orange zest and vanilla extract. In a separate bowl, combine the flour, baking powder and cinnamon for warmth. Add the dry ingredients to the wet ingredients and whisk until smooth, grate the butternut squash and fold through with the other ingredients.
Spoon into the cases and bake for 20-25 minutes, or until golden and risen and a skewer inserted into the cakes comes out clean. Leave to cool for 5 minutes in the tin then transfer to a wire rack to cool completely.
For the frosting, put the chocolate in a microwave-safe bowl and heat in 30 seconds bursts until melted. Set aside to cool completely.
Soften the butter and put in a large bowl. Whisk until soft. Add half the icing sugar and whisk until smooth, then add the remaining icing sugar and whisk until fully incorporated. Whisk in the cooled melted chocolate, then add enough milk to get a smooth piping consistency.
Transfer the icing to a piping bag fitted with a star nozzle and pipe a swirl of creamy icing on top of each cupcake.
For the cobweb decoration, heat the marshmallows in a bowl in the microwave for 30 second bursts, until melted. Leave until cool enough to handle, then take a teaspoonful of the mixture between your fingers and stretch it until it looks like a web.
Lay it on top of the frosting. Repeat until all the cupcakes are covered in sticky cobwebs.
Nutritional information per serving. Portion size 184g.
Nutrition per serving
Kcal
705
Proteins (g)
6
Fats (g)
31
Fibre (g)
2
