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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the oven to 180C/360°F. | 2. This is a VERY easy all in one mix; simply put the softened butter into a large mixing bowl with the sugar, flour, cocoa, baking powder, beaten eggs and vanilla extract. Mix on slow with a hand mixer, incorporating all the dry ingredients gradually into the butter and eggs. Increase the speed to medium and then to high. Stop and add the milk, tablespoon-by-tablespoon, whisking in between each spoon until you have a smooth, silky mixture with no lumps. Add the chocolate chips or chocolate pieces and mix well. | 3. Spoon the mixture into well-greased muffin tins, or tins lined with muffin cases - I do not use cases as a rule! | 4. Bake in the pre-heated oven for 20 to 25 minutes, or until well risen - check with a wooden cocktail stick by pushing it in the middle of the cake, if it comes out clean, the cakes are ready. | 5. Leave to cool for 5 minutes and then gently run a knife around the sides to release the cakes - or take the cakes out if they are in muffin cases. Put them on a wire rack and allow to cool completely before decorating. | 6. Whilst the cakes are cooling, make the butter cream icing. Put the softened butter and icing sugar into a mixing bowl and mix thoroughly by hand with a fork. Add the vanilla extract and mix again before adding the cocoa powder - mix all the ingredients together and then add the milk if you need to loosen the mixture for spreading. The butter cream icing should be soft and silky - but should still hold its shape. | 7. When you are ready to decorate the spider cakes, cut the liquorice Catherine wheels into "legs" that just dangle over the edge of the cake - mine were about 2" in length. Take the liquorice allsorts sweets/candy that have a white inside and a liquorice exterior - see photos - gently make a hole in the centre with a cocktail stick and push in a small sliver of liquorice to make the eyes. Choose a red or orange liquorice allsorts sweet/candy, which is layered - see photo - and cut each sweet/candy into 4 pieces for the mouth. | 8. Gently push the legs into the top of the cake at intervals - the icing will go over the top to keep them in place later, so do not worry how they look! You need 8 legs per spider - of course! Spoon on some chocolate butter cream icing to cover the legs and come within 1/2" of the edge - make it look "hairy" by stippling with a fork. Then place two eyes in the top, finishing off with a mouth! Continue to decorate all the cakes in this way, place them all on a plate with some extra sweets/candy scattered around them, and watch the looks of delight on the children's faces when they see them! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	200		softened	17100.0	785.7	534.3	1440.0
golden caster sugar	200	g		178.0	0.0	39.6	1.0
self raising flour	200			178.0	0.0	39.6	1.0
cocoa	1 1/2	1/2		113.398	21.2621	0.8505	4.2524
egg	4		beaten	286.0	1.44	25.12	19.02
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
milk	2 -4	tablespoons		0.0	0.0	0.0	0.0
chocolate chip	4	ounces	chopped	511.434	76.5337	6.77	20.3099
paper cupcake liner				178.0	0.0	39.6	1.0
butter	100	g	softened	17100.0	785.7	534.3	1440.0
icing sugar	100			-	-	-	-
cocoa	1	ounce		113.398	21.2621	0.8505	4.2524
vanilla extract	1/2	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
milk	1 -2	tablespoon		0.0	0.0	0.0	0.0
liquorice allsorts candy				178.0	0.0	39.6	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.