SPIDERWEB CUPCAKES

SERVES 12. PREP 1 HR. COOK 25 MINS

INGREDIENTS

150g butter, at room temperature • 2 tablespoons caster sugar • 80ml ( ⅓ cup) honey • 2 teaspoons vanilla bean paste • 2 eggs • 150g (1 cup) self-raising flour, sifted • 70g ( ½ cup) cornflour, sifted • 160ml ( ⅔ cup) milk • 350g pkt Queen Butter Cream Icing • 80-100ml milk, extra • Orange and black food colouring, to tint EQUIPMENT

• 12 80ml (⅓ cup) muffin pans, paper cases, electric beaters

METHOD

1. Preheat oven to 180C/160C fan-forced. Line 12 80ml (⅓ cup) muffin pans with paper cases. 2. Use electric beaters to beat butter, sugar and honey in a large bowl until pale and creamy. Add vanilla and beat until well combined. Add eggs, one at a time, beating well after each addition.

Use a metal spoon to fold in flours and milk, in alternating batches, until just smooth. Spoon mixture among paper cases and smooth the surface. Bake for about 20-25 minutes or until light golden. Set aside in the pans for 10 minutes to cool slightly, then transfer to a wire rack to cool completely. Trim tops of the cakes.

Place icing in a bowl. Add extra milk. Stir until icing is spreadable. Place 2 tbs icing in a bowl and reserve. Add a little orange food colouring to remaining icing. Mix until well combined. Add a little black food colouring to reserved icing and mix until well combined. 5. Spoon black icing into a small, sealable plastic bag and cut off the corner. Working with one cupcake at a time, spread a little orange icing over a cake to cover. Pipe concentric circles of black icing over the orange icing. Use a wooden skewer to lightly drag through icing from the centre circle to make a web pattern. Repeat with remaining cupcakes. Set aside to set.