Scarily good bakes
Celebrate the scariest night of the year with these delicious sweet treats
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.