Scar­ily good bakes

Cel­e­brate the scari­est night of the year with these de­li­cious sweet treats

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Hal­loween berry cup­cakes

Sim­ple-to-make cakes that have a huge im­pact! SERVES 12 PREP 20 MINS COOK 16 MINS

120g but­ter at room temp 120g sugar

2 eggs, at room temp 120g self-rais­ing flour 250g ic­ing sugar Or­ange food colour­ing, a black gel ic­ing tube, liquorice laces, straw­berry laces, 6 black­ber­ries, 6 rasp­ber­ries, 6 blue­ber­ries 1 Heat oven to 170C/ Gas 3 and line a muf­fin tin with cake cases.

2 In a bowl beat the but­ter and sugar un­til pale and fluffy. Beat in the eggs one at a time. 3 Gen­tly fold in the flour un­til it’s all com­bined and the mix­ture drops from the spoon. 4 Di­vide the mix­ture be­tween the cake cases and bake in the oven for 16-18 min­utes or un­til they’re golden and spring back when gen­tly pressed on the top. Leave to cool.

5 When the cakes are cool, make the ic­ing by com­bin­ing the ic­ing sugar with 2tbsp wa­ter to make a paste.

6 Di­vide the mix­ture into two bowls and colour one or­ange. Ice half the cakes in or­ange and half in white. Use the black ic­ing tube to draw con­cen­tric cir­cles onto the or­ange iced cakes, then drag the point of a cock­tail stick or skewer from the cen­tre of the ic­ing out to the edge. Re­peat all of the way around, like the spokes of a wheel, to cre­ate a web ef­fect.

7 Add a black­berry as the spi­der in each web and cre­ate its legs with pieces of liquorice. Use a rasp­berry and blue­berry to­gether on the white iced cakes to make the head and body of a bug, and again cre­ate red legs and an­tenna in the same way.

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