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Spider fairy cakes
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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
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.
Typical values per serving: