Moist, orange flavoured cupcakes with orange flavoured buttercream icing, and hand decorated with fondant Halloween spiders.
So with Halloween upon us, it’s only right to do some sort of spooky themed cupcake decoration!
For me, there’s nothing creepier than the creepy-crawlies themselves, the four legged freaky folk that seem to make their way into your house and you never really know how they got in!
I’ve always been scared of spiders, and it’s something I’m really trying to work on, as I don’t want my 2 year old growing up frightened of them, because despite my own fears, I know that there’s actually nothing to be scared of!
With the main Halloween colours being orange, black, purple and green, I wanted to stick with a Halloween theme and make some coloured icing, so I thought going with orange would give me the perfect excuse to make orange flavoured cupcakes!
They are deliciously moist, full of flavour, and kids LOVE them!
Here’s how I made my Spider Cupcakes
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Ingredients (makes 12 Spider Cupcakes)
- 5oz caster sugar
- 5oz margarine
- 4oz Self raising flour
- 2 eggs
- Orange flavouring
- 14 oz icing sugar
- 7 oz butter
- 1 tsp orange flavouring (optional)
- orange food colouring gel
- black ‘ready to roll’ icing
- White ‘ready to roll’ icing
What you’ll need to make these Spider Cupcakes
12 Cupcake Cases
Wire Cooling Rack
Large Drop Flower Nozzle
Cake Decorating Tools
Tip – cupcakes turn out best if the mixture goes in the oven as soon as it’s mixed, so it helps to have everything ready. Preheat the oven to 170 degrees and place 12 bun cases in a bun tin and leave on the side ready to be filled with the mixture.
- Firstly, place the butter/margarine and sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
- Secondly, add the eggs and continue to mix until combined.
- Add flour and continue to mix until combined.
- Add 1tsp orange flavouring and mix.
- Bake for approximately 20-25 minutes.
Tip – avoid opening the oven door until they are ready to take out. Check through the glass window In the oven.
Tip – when you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cake, you must shut the door again swiftly and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
- Beat icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
- Add 1tsp orange flavouring and the orange food colouring gel and mix until combined.
- Place the icing in a piping bag with a drop flower nozzle.
- Pipe an icing swirl from the outside in. Test on a piece of greaseproof paper first.
- Leave the iced cupcakes to the side while you go on to the next step.
- Take the black ‘ready to roll’ icing and make 12 balls by rolling each one in your hands until smooth. This will form the spiders body.
- Use a small ball tool to press 2 holes where the eyes will go, and place the body on top of the cupcake.
- Next, roll 8 thin rolls of black icing to shape the legs. For each one, keep it round at one side and pointed at the other. The round side should sit on the buttercream icing alongside the bottom of the body, rise to arch in the centre and come back down so the pointed end meets the icing again, as on the photographs. Repeat with each leg until there are 4 on each side.
- Make 2 tiny balls of white icing for the eyes, and press them into the holes you formed, using a small ball tool. You can use edible glue to help them stick.
- Now, make two even tinier balls of black icing to form the pupils, and add those to the white eyes with the ball tool and edible glue.
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If you liked this Spider Cupcakes recipe, you might also like my Autumn Cupcakes recipe. Click here to read it.