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Spider's web cupcakes

  • 0:40 Prep
  • 0:20 Cook
  • Makes 12


  • 1/2 cup light olive oil
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 cup wholemeal self-raising flour
  • 2 teaspoons mixed spice
  • 1 1/2 cups (260g) firmly packed coarsely grated carrot
  • 1/4 cup FANTA Orange, plus 2 tablespoons extra
  • 80g dark eating chocolate, melted
  • 250g cream cheese, softened
  • 3/4 cup icing sugar, sifted
  • Orange food colouring (see note)


  • 1
    Preheat oven to 180C or 160C fan-forced. Line a 12-hole muffin pan with paper cases.
  • 2
    Whisk oil, brown sugar and eggs in a large bowl until combined. Stir in 1/4 cup FANTA Orange. Stir in flour and mixed spice until combined. Stir through carrot until combined. Spoon into prepared pan. Bake for 20 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool.
  • 3
    Line a large baking tray with baking paper. Place chocolate in a piping bag or a snap lock bag. Snip off end and pipe 12 spider webs onto prepared tray. Chill for 1 hour or until set.
  • 4
    Using an electric beater fitted with a paddle attachment, beat cream cheese until smooth. Add icing sugar and beat until combined. Add extra FANTA Orange and beat until combined. Add enough drops of food colouring until icing is orange (add gradually to get right the colour)
  • 5
    Spread icing over cooled cupcakes. Decorate with chocolate spider web.

Source: taste.com.au


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