Halloween is just around the corner bringing with it all the fun of ghosts and ghouls, goblins & witches, mummies and vampires …. and let’s not forget about all of the creative yummy food to be had at Halloween parties too!
In fact, for many, Halloween marks the start of such a delicious time of year where food is concerned. Soon after Halloween we have bonfire night with treats like treacle toffee & gingerbread cakes, and then there’s the exciting (though often manic) run up to Christmas and the new year where tables groan under the weight of festive foods from Christmas Cakes and trifles like this freestanding raspberry & glitter trifle which would be a perfect centre piece, to mince pies and stollen. The list is endless!
Starting with these Blackcurrant and Liquorice Halloween themed Spider Cupcakes, I’ll be sharing with you some fun bakes as well as some traditional recipes perfect for the coming weeks! So if you don’t want to miss out on any of the yummy homemade recipes and treat ideas that I’ll be sharing on Only Crumbs Remain why not subscribe (it’s free!) and get new recipe notifications delivered direct to your email inbox?!
Back to our Halloween cupcake recipe!
Even if you’re not a fan of spiders, just like me, I’m sure you’ll smile at these fun Halloween spider cupcakes with their liquorice legs and chocolate bodies! In fact, I think you might even see our chocolate spider smiling back at you!
These blackcurrant and liquorice cupcakes are seriously delicious being packed with blackcurrant flavour courtesy of a lovely jam. Not only was a spoonful of jam hidden in the centre of the cupcakes after they were baked, some was incorporated into the batter too which not only brought such a wonderful fresh flavour to the sponge but was also a really good pairing with the liquorice of the spider’s ‘legs’!
Of course, it’s fair to say that by adding a spoonful of jam to the cake batter the refined sugar content is increased (because as we all know jam contains such a large amount of sugar), but fear not because balance is restored by reducing the amount of weighed sugar used in the sponge batter of this recipe!
These fun Halloween cupcakes are easy to make. They’re simply a cupcake filled with some blackcurrant jam, topped with a buttercream frosting and decorated with a homemade edible spider consisting of liquorice and a chocolate body! They’re perfect for either a Halloween party or for those who venture out trick or treating – they’re sure to delight!
So, here’s how to make Blackcurrant & Liquorice Halloween Spider Cupcakes!
scary spider as the inspiration these cupcakes are topped with a cute
homemade spider with liquorice legs atop of a yummy blackcurrant
Hands on time: about 30 mins Bake time: 20 – 23 mins Yield: 8 Cupcakes
For the Cupcake Batter
- 115g Butter, unsalted & softened
- 50g Caster Sugar
- 50g Golden Caster Sugar
- small pinch of Salt
- 1 tbsp Blackcurrant Jam
- 2 Eggs, lightly beaten
- 125g SR Flour
For the Buttercream Frosting
- 200g Butter, unsalted & softened
- 400g Icing Sugar
- 1tsp Vanilla Extract
For the Filling
- 1 tbsp Blackcurrant Jam
For the Edible Spiders
- Liquorice ‘boot laces’ for the legs (see note b below)
- 8 Chocolate Discs for the body (see note c below)
- Red Fondant for the eyes (see note d below)
Notes: a) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. b) If you’re unable to source any liquorice ‘bootlaces,’ you could try ‘catherine wheels’. Once each strip of liquorice is cut to length for the legs use a pair of scissors or a sharp knife to cut them in half length ways (as we had to do). c) We sandwiched together two giant buttons with a little melted chocolate to create the ‘body’ of our spider, but you may prefer to use an alternative chocolate like Minstrels, for instance. d) Rather than red fondant, you may prefer to use pre-made fondant eyes, such as these from House of Cake.
This post has been shared with:
Cook Once Eat Twice hosted by Corina at Searching for Spice