27 Sep 2016

Halloween Cupcakes

Equipment – all from the Jane Asher range

  • Mixing bowl
  • Wooden spoon
  • Whisk
  • Paper cup cake cases
  • Bun tin
  • Ice cream scoop
  • Non-stick paper
  • Icing bags (for piping)
  • Cooling rack


In the video I used my cupcake mix (which also contains the paper cases, icing and sprinkles – keep the sprinkles for another time).

Or use a simple all in one cake mix as follows:

For the cake mix:

  • 100g spreadable butter
  • 100g castor sugar
  • 2 medium eggs, lightly beaten
  • 100g self-raising flour
  • 2 tbsps milk

Halloween Cup CakesTo decorate:

  • 50g butter, softened
  • 100g icing sugar, sieved (or use 1 pack of my vanilla icing mix)
  • Orange food colouring
  • 1 pack dark chocolate chips


    1. Pre-heat the oven to 190°C (175°C fan assisted, 375°F). Place all the ingredients into a mixing bowl and mix well with a wooden spoon, whisk or hand held electric mixer until well blended, or make up the packet of cake mix as per directions.
    2. Put the paper cases into a 12 hole bun tin. Divide the mix evenly between the cases, using a spoon or an ice-cream scoop. Bake for 10-15 mins until risen and golden brown. Allow to cool on a rack.
    3. Meanwhile, make the spiders’ webs. Melt the chocolate very slowly and carefully in a bowl over gently simmering water, not allowing the bowl to touch the water. Draw spiders’ webs onto a sheet of non-stick baking paper. Pour the chocolate into the small disposable piping bag and cut a tiny piece off the end with sharp scissors. Pipe spiders’ webs over the drawn patterns. Place in the fridge for ten minutes or so.
    4. Once set, carefully remove the webs from the paper. Make up the butter icing by creaming the butter and icing sugar (or icing mix) together and beating well until fluffy. Add orange colouring, mixing well. Pipe swirls onto each cake and top with a chocolate web.

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