Spider cakes recipe

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  • Rating: 4 stars
  • Cost per serving: 19p
  • 45 mins to prepare and 20 mins to cook, 20 mins to cool Takes: 45 mins to prepare and 20 mins to cook, 20 mins to cool
  • 12 Serves: 12
  • Freezable

Preheat the oven to 200°C and fill a 12-bun muffin tray with paper cases.

Sift together the flour, baking powder bicarbonate of soda and sugar, divide between two bowls, then sift the cocoa powder into one bowl.

Mix all the liquid ingredients into a measuring jug, then divide equally between the two bowls. Mix together with a wooden spoon.

Spoon alternate spoonfuls of chocolate and plain cake mixture into the muffin cases. Bake for 20mins or until the cakes are risen and springy. Cool.

Meanwhile, mix the icing sugar with a little water to make white icing, and cover the tops of the cakes. Allow to set. Press a chocolate button into the centre of each cake. Then use the writing icing to create eight 'legs' fanning out to the edge of the cases. If you use red writing icing, you can make bloodshot eyeball cakes instead!

Allow to set before serving.

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  • 250g plain flour
  • 2tsp baking powder
  • ½tsp bicarbonate soda
  • 175g caster sugar
  • 2tbsp cocoa powder
  • 250ml milk
  • 90ml vegetable oil
  • 1 large egg
  • 1tsp vanilla extract
  • To decorate
  • 75g icing sugar, sifted
  • 10-15ml water
  • black or brown writing icing gel
  • 24 Minstrels or chocolate buttons
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Each serving contains
  • Calories 280 14%
  • Sugar 26g 29%
  • Fat 11g 16%
  • Saturates 2.9g 15%
  • Salt 0.5g 8%
of an adult's Reference Intake amount. Find out more
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