Cobweb Cakes
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 Vanilla bean (seeds scraped out)
- 1 cup softened butter
- ¾ cup sugar
- 4 eggs
- 1 ¼ cups all-purpose flour
- 2 heaped Baking powder
- 1 pinch salt
- ½ cup Almond flour
- To decorate
- ¼ cup cream (38% fat)
- 5 ozs Dark chocolate (50% cocoa solids, chopped)
- 2 ½ cups powdered sugar
- 1 Tbsp lemon juice
- red Chocolate bean
Preparation steps
1.
for the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Using an electric whisk, beat together the vanilla seeds, butter and sugar in a mixing bowl. Stir in the eggs one at a time.
3.
Sift in the flour, baking powder and salt. Add the almonds and stir well.
4.
Spoon into the paper cases and bake for 20-25 minutes (insert a skewer or wooden cocktail stick into the centre of a cake - it will come out clean when the cakes are cooked). Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
to decorate: bring the cream to a boil in a small pan. Pour over the chocolate and leave for a few minutes until the chocolate has melted. Stir gently until smooth and allow to cool.
6.
Sift the icing sugar into a bowl and stir in the lemon juice and a little water until thick enough to coat the back of a spoon. Spread the icing on top of the cupcakes. Leave to set.
7.
Pour the chocolate mixture into a piping bag with a small tip and pipe rings inside each other onto the white icing. Using a cocktail stick, draw a line from the middle of the cake to the edge so that a spiderweb effect is created. To make a spider, place a red chocolate bean on the cupcake and pipe legs on. Leave to set.
