Spider CupCakes

Spider cupcakes_1

Ingredients for Cakes

100g plain chocolate

150g unsalted butter,

softened 150g caster sugar 20g cocoa,

sifted 3 eggs,

beaten 125g self raising flour

1 ½tsp baking powder

2 tbsp Rachel’s Greek Style natural yogurt


Ingredients for Frosting

4tbsp golden syrup

80ml double cream

100g milk chocolate

100g plain chocolate

3tbsp Rachel’s Greek Style natural yogurt


Ingredients for Decoration

Chocolate sugar strands

Smarties or similar sweets (for the eyes)

Liquorice laces or Catherine wheels


1.Pre-heat the oven 180°C, Gas Mark 4 and line a muffin tray with paper cases
2.Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water
3.In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour and baking powder. Lastly add in the yogurt ensure the mixture is well combined
4.Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool
5.Meanwhile in a small bowl gently heat the icing ingredients (except the yogurt). Either do this in a microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool then add the yogurt. The frosting should be soft but not runny
6.Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effect
Spider Cup Cakes


Makes: 12 cakes


recipe supplied by Rachel’s Organics


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