Spooky Spider Cupcakes

Directions

1. Set your oven to 180°C (Gas mark 4/350°F) and prepare a muffin tin by lining it with 10 paper cases.
2. In a mixing bowl, combine 150 g butter, 150 g dark brown sugar, and 2 large eggs. Sift 120 g self-raising flour, 40 g cocoa powder, and 1 level tsp baking powder on top. Use an electric whisk on low speed to gently mix everything together, then increase speed and whisk for a few more seconds until the batter is smooth.
3. Divide the batter evenly among the muffin cases, using the back of a spoon to smooth the tops. Bake for 20–25 minutes, until the cupcakes have risen and feel springy when touched. Transfer them to a wire rack to cool completely.
4. While the cupcakes cool, prepare the buttercream. Beat 150 g butter with an electric whisk until light and fluffy. Gradually sift in 250 g icing sugar and 50 g cocoa powder, mixing well after each addition. Add a splash of milk if needed, a little at a time, whisking until the icing reaches a pipeable consistency.
5. Make sure the cupcakes are fully cool before decorating.
6. Transfer the buttercream to a piping bag fitted with a large round tip. Pipe a generous swirl of icing onto each cupcake.
7. Place 40 g of purple coconut sprinkles and 40 g of black coconut sprinkles into two separate small bowls. Take one frosting-covered cupcake and dip the icing side into one of the bowls to coat it completely.
8. Repeat the dipping process for all cupcakes, coating half in black sprinkles and half in purple as desired.
9. Using clean kitchen scissors or a sharp knife, cut each strawberry lace into 8 equal pieces. For each cupcake, gently push 4 pieces into the icing on each side to create spider legs. Repeat until all 10 cupcakes have 8 legs each.
10. Finish each spider cupcake by pressing 2 edible candy eyes into the icing near the front.