Blackberry Spider Cupcakes

Method

1. Preparation

   Preheat the oven to 180 °C (160°C fan-forced). Line a twelve-hole 1/ 3 cup (80 ml)-capacity cupcake or muffin pan with cupcake liners.

2. Batter

   Beat the sugar, butter and vanilla together in a large bowl, using an electric mixer (use the paddle attachment if using a stand mixer) until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add half the flour and half the milk alternately in two batches, beating on low speed and scraping down the sides occasionally, until combined. Add the blackberries to the batter and stir to combine. Spoon the batter into the prepared cupcake liners.

3. Baking

   Bake for 20-22 minutes, or until cakes spring back when lightly pressed or a skewer comes out clean when inserted into the centre. Leave in the pan for 5 minutes to cool slightly. Remove and place on a rack to cool completely.

4. Icing

   To make the icing, sift icing sugar into a bowl. Add food colouring and 1 tablespoon water. Stir until smooth and well combined, adding a little more water if needed.

5. Serving

   To decorate, spread the icing on top of the cooled cupcakes. Pipe the black writing icing in the shape of spider webs, then top each cake with a blackberry. Add legs to the ‘spiders’ with the black icing, and eyes with the white icing. Store in an airtight container in the fridge for up to 2 days. TIP: Try this cake with raspberries or strawberries in place of the blackberries.