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    Spider fairy cakes

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    Spider fairy cakes

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes

    Makes: 12

    Ingredients

    115g unsalted butter, cut into small cubes

    115g golden caster sugar

    1 orange, zest

    2 eggs, separated

    5 tbsp whole milk

    140g plain flour

    1 tsp baking powder to decorate

    250g fondant icing

    writing icing

    liquorice allsorts

    Method

    1. Preheat the oven to 170 ̊C, gas mark 3. Line a 12-hole cupcake tin with paper fairy cake cases. Using electric beaters, beat together the butter and sugar until light and fluffy. Beat in the orange zest and egg yolks, then mix in the milk until you have a smooth mixture.

    2. Sift in the flour, a pinch of salt and the baking powder; fold in until combined. In a separate, clean bowl, beat the egg whites until stiff, then fold into the batter. Divide the mixture between the paper cases and bake for 20–25 minutes. Leave to cool in the tin set on a wire rack.

    3. Roll out the fondant icing to the thickness of a £1 coin. Stamp out 7cm circles using a biscuit cutter and lay on top of the fairy cakes. Decorate with spiders, ghosts, pumpkins or scary faces, using the writing icing and liquorice allsorts.

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