SPIDER’S WEB CUPCAKES

Makes 12

For the cupcakes

l 175g (6oz) butter, softened l 175g (6oz) dark muscovado sugar l 3 medium eggs, beaten l 140g (5oz) self-raising flour l 35g (1¼oz) cocoa powder l Zest of 1 orange

l 3tbsp milk

For the orange buttercream l 100g (3½oz) butter, softened l 250g (9oz) icing sugar

l Zest of 1 orange and 2tsp orange juice

l Orange food colouring

For the chocolate spiders l 100g (3½oz) chocolate sugar paste

For the cobwebs l 100g (3½oz) mini marshmallows

Preheat the oven to 180°C/fan 160°C/gas 4. Line a 12-hole muffin tray with large paper cupcake cases. To make the cupcakes, place the butter and sugar in a mixing bowl then beat until light and fluffy. Add the beaten egg a little at a time, beating between each addition until smooth. Using a large metal spoon, fold in the flour, cocoa powder, orange zest and milk. Divide the mixture between the cupcake cases. Bake for 20-25 minutes, until risen and just firm to the touch. Remove from the tray and leave to cool on a wire rack.

Meanwhile, make the spiders by rolling 12 large balls of chocolate sugar paste for the bodies and 12 smaller balls for the heads. Roll 8 thin legs and place in two close rows of 4, then place a body and a head on top, firmly enough to stick to the legs. Repeat for the other 11 spiders then set aside until later.

To make the orange buttercream, beat together the butter, icing sugar, orange zest and juice and food colouring in a bowl until smooth. Place in a piping bag fitted with a large star nozzle. Pipe a good swirl into the centre of each cupcake – or simply spoon it on. Place the cakes on a tray and pop in the freezer for 10 minutes.

Place the marshmallows in a microwavable bowl and heat for 30-60 seconds, until only just melted. Using your fingers, carefully pull and stretch a little marshmallow over the top of each cupcake to create a cobweb. Cool slightly, then top each with a chocolate spider.