preparation
10min
cooking
20min
plate
Makes 12
These get 10 out of 10 for cuteness but they’re pretty moreish too! You’ll love decorating these with the children during the Halloween break.
Ingredients
For the cupcakes
150g plain flour
4 tbsp cocoa powder
1½ tsp baking powder
2 eggs
90g caster sugar
4 tbsp rapeseed oil
75ml milk
3 tbsp chocolate drops
For the icing
100g softened butter
200g icing sugar
½ tsp vanilla extract
To decorate
50g very lightly toasted almond flakes
Chocolate drops, for eyes
Chocolate buttons, for eyes
12 whole cashew nuts, for beaks
Piping bag
1.
Preheat the oven to 180°C/fan 160°C/gas 4. Line a muffin tin with medium cases.
2.
Sift the flour, cocoa and baking powder in a large bowl.
3.
Add the eggs, caster sugar, oil and milk into a jug and whisk well.
4.
Pour the egg mixture into the sifted flour and cocoa powder and mix well until smooth.
5.
Add the chocolate drops.
6.
Spoon the mixture into the muffin cases and bake for about 20 minutes until cooked or when a skewer is inserted it comes out clean. Transfer to a cooling rack.
7.
To make the icing, cream the butter and icing sugar with vanilla extract until soft and fluffy.
8.
Spoon into a piping bag and pipe the top of each cupcake, to decorate arrange the chocolate buttons for eyes, pipe a small round of icing on the buttons and attach the chocolate drops to the buttons.
9.
Arrange the almond flakes standing upright around the eyes of each cupcake. Place the cashew nuts in position for the beak.
10.
Place on a wooden board ready to serve with swamp brew!
To make swamp brew – this will serve 4 friends. Pour 300ml apple juice and 300ml sparkling water into a bowl, now add slices of apple and thin orange peel. A few plastic spiders and some mint leaves. Give it a stir that there you have it - serve with a ladle into small cups with black straws.