Spider cupcakes

or 18 cupcakes:

200g butter, at room temperature
200g caster sugar

200g flour

2 tsp baking powder

4 eggs

1 tsp vanilla extract
6 tbsp chocolate chips

To decorate:
2 packets liquorice wheels
liquorice allsorts sweets
Nutella
tube black writing icing

Heat oven to 180°C (fan oven 160°C and gas mark 4)

Line a muffin 2 tins with18 cupcake cases.

Put the butter, sugar and flour, baking powder and vanilla in a mixing bowl, break in the eggs and with an electric mixer mix everything together untl smooth and creamy. Stir in the chocolate chips.

Spoon the cake mixture evenly into the cases, an ice cream scoop is ideal for this.

Put into the preheated oven for 20-25 minutes or until the cupcakes are golden and when tested with a skewer, it comes out clean. Cool on a wire rack.

To decorate, unravel the liquorice wheels and cut into lengths with scissors to make the dangly legs. Put 8 onto each cupcake, spoon a round of Nutella for the body to fix the legs. Cut the Allsorts to make the eyes and the mouth. Dot the black icing to make the centre of the eyes.

They will keep up to 2 days in a cool place.