Halloween Spider Cupcakes

Spook your friends this Halloween with our yummy webbed treats with a gorgeous chocolate top covering a soft orange sponge.
Serves: 12
  • Cupcakes
  • 125g plain flour
  • 250g Carnation Squeezy Condensed Milk
  • 1 egg
  • Zest ½ orange
  • 85g buttery spread*
  • 1½ tsp baking powder
  • 2-3tsp natural orange food colouring (or a mixture of red and yellow)
  • Frosting
  • 85g milk chocolate
  • 85g dark chocolate
  • 55g white chocolate
  • 1tsp butter

You will also need...

12 hole cupcake tin and cupcake cases Cocktail stick Small piping bag
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    15 mins

    Cook time
    18 mins

Each serving typically contains

  • Energy 1101kJ 263kcal 13%
  • Fat 13.4g 19%
  • Saturates 6.0g 30%
  • Sugars 22.7g 25%
  • Salt 0.43g 7%

of an adult's Reference Intake (RI)*
Energy per 100g: 1720kJ/411kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
  2. Place the flour cupcake ingredients in a bowl and beat with an electric hand mixer for 2-3 minutes until light and fluffy.
  3. Spoon into the cases and bake for approximately 15-18 minutes until springy to the touch. Cool slightly then transfer to a cooling rack to cool completely.
  4. Break the milk and dark chocolate into one bowl and melt gently in the microwave, then add the butter (this will help the chocolate stay soft once set). Melt the white chocolate in a separate bowl (take care not to let it get too hot!). Fill a small piping bag with the white chocolate. Spread each cooled cake with the dark/milk chocolate then pipe white chocolate in rings on top of the cakes with one dot in the very centre. Use a cocktail stick to drag the white chocolate from the centre dot out to make web shapes! Happy Halloweeeen!

    * recipe based on 70% fat buttery spread

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