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Recipe | Spooky Spider Cupcakes

Recipe | Spooky Spider Cupcakes

Perfect for your Halloween Party.

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Weigh 4 eggs and then add the same quantity of caster sugar, stork and self-raising flower
½ tsp of baking powder
50 g of chocolate chips
Zest of one orange

To decorate:
4 packs liquorice Catherine wheels for legs and mouths
Cut the wheels into legs, if it's warm drape over a rolling pin and cool in the fridge
Cut the colour centres into mouth piece
250g of readymade dark chocolate icing
Slice candy strips for eyes


  1. Heat oven to 180C/fan 160C/gas 4 and line a muffin tin with 12 cases. Wwe used the Judge muffin tins.
  2. Put the butter, sugar, flour and baking powder in a mixing bowl. Break the eggs into a smaller bowl, then pour on top of the butter mixture.
  3. Beat with an electric hand whisk until smooth and creamy. We used the Judge stand mixer.
  4. Stir in the chocolate chops and orange zest.
  5. Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden. Cool on a wire rack.
  6. To decorate the cakes, ice the bodies, unravel the liquorice wheels and cut into lengths with scissors to make dangly legs. Stick 8 into the top of each cake, we used a cocktail stick to help to insert.
  7. Finish the candy stick eyes and liquorice all sort mouths to complete the spooky cakes.

Watch recipe video here.

Credit to Pam Ballone - PBM Marketing.

Spooky Cakes


For more information on baking with Judge products, visit the Judge Non-Stick Bakeware range. You may also be interested in Oven Gloves, Mitts & Aprons

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