Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a muffin tin with Muffin Cases. Sift the cocoa into a bowl and gradually whisk in 150ml ( ¼ pt) cold water to make a paste. Set aside.
Step 2: In a mixing bowl, beat the butter with the sugar until well blended. Whisk in the eggs then sift the flour and Baking Powder on top. Using a large metal spoon, carefully fold the flour into the cake batter along with the cocoa mixture.
Step 3: Spoon into the Muffin Cases and bake on the middle shelf in the oven for 18-20 minutes until lightly risen and just firm to the touch. Transfer to a wire rack to cool.
Step 4: To decorate, put the butter in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing. Spoon 125g (4 ½ oz) into a bowl and mix in the Caramel Flavour.
Step 5: Using a teaspoon, carefully scoop out a portion of cake from the centre of each cake and divide the caramel icing between them. Press the scooped out cake pieces back on top.
Step 6: Put 15ml (1 tbsp) of the remaining plain butter icing into a small bowl and mix in the whole tube of Jet Black Gel Food Colour to make a dark, glossy shade, soft in texture. Squeeze the whole tube of Neon Orange Gel Food Colour into the remaining icing to make a vibrant shade. Mix in sufficient milk to make a soft, spreadable icing – the icing needs to be softer than the texture required for piping.
Step 7: Spread the orange icing neatly over the top of each cup cake. Spoon the black icing into a small uncut piping bag then snip off the end of the bag to give a narrow piping hole.
Step 8: Working on one cake at a time, start in the middle by piping a small blob then pipe 4 circles round the blob, until you reach the edge of the icing. Using a skewer or cocktail stick, carefully drag from the central blob, down through the piped rings in a straight line to make the web effect. You will find it easier to space the web pattern evenly if you work round the cake in quarter sections.
Step 9: Once you've piped webs on all the cakes, they are ready to serve and enjoy!
1 serving = 83g
|Per Serving||Per 100 g / ml|
|Fat||18.99 g||21.34 g|
|Carbohydrate||42.78 g||48.06 g|
|Protein||4.06 g||4.56 g|
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