Spider fairy cakes
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Oct 2012, p38)
Recipe type: Snack
Cuisine: Halloween
Serves: 12
Ingredients
- 115g unsalted butter, cut into small cubes
- 115g golden caster sugar
- 1 orange, zest
- 2 eggs, separated
- 5tbsp whole milk
- 140g plain flour
- 1tsp baking powder
- TO DECORATE
- 250g fondant icing
- Writing icing
- Liquorice allsorts
Instructions
- Preheat oven to 170C. Line 12-hole cupcake tin with paper fairy cake cases. Using electric beaters, beat together butter and sugar until light and fluffy. Beat in orange zest and egg yolks, then mix in milk until have smooth mixture.
- Sift in flour, pinch of salt and baking powder; fold in until combined. In separate, clean bowl, beat egg whites until stiff, then fold into batter. Divide mixture between paper cases and bake for 20-25mins. Leave to cool in tin set on wire rack.
- Roll out fondant icing to thickness of £1 coin. Stamp out 7cm circles using biscuit cutter and lay on top of cakes. Decorate with spiders, ghosts, pumpkins or scary faces, using writing icing and liquorice allsorts.
Nutrition Information
Calories: 259 Fat: 9.6g Saturated fat: 5.8g Carbohydrates: 40.1g Sugar: 30.3g Salt: 0.2g Fibre: 0.5g Protein: 3g
