Once again, same problem as with the Tiger Cupcakes, all the elements are gluten free except for the liquorice legs. My instructions to my husband were:
“yes, you can eat the spider cakes, but you have to pick the legs off first”. I am so funny. (In my own head anyway).
If you look closely you can see they are redback spiders.
1/2 cup caster sugar
2 eggs, beaten
1/2 cup liquid, made up of whatever juice you get from an orange, then top up the rest with milk
1 & 1/2 cups gluten free self raising flour
1 & 1/2 cups gluten free icing sugar (sometimes icing sugar mixture contains starches, so check the pack)
2 tbsp milk
Green food colouring
12 chocolate coated almonds
12 chocolate coated peanuts
Red icing pen to make the red stripes
Preheat the oven to 160 Celcius fan forced, or 180 if not.
Cream the butter and sugar for the cake, beat in the eggs one at a time and mix well to prevent curdling. Add the liquid and flour alternately. When you have a nice smooth batter, spoon into 12 hole muffin tin or into big cupcake papers. Bake for about 15 – 20 minutes – cakes should spring back when you touch them lightly. Remove from oven. Allow to cool in pan for a few minutes, then remove to a wire rack. Allow to cool completely before icing.
Cream the butter and icing sugar together and beat until light and fluffy. Add milk, and the food colouring a few drops at a time until you get the colour you like.
Place chocolate coated nuts to make the body and head. For the liquorice, I used a fish filleting knife as it was the thinnest blade I have. Cut some liquorice straps into leg pieces and stick on. Don’t forget you need 8 legs for each spider. Paint a red stripe at the rear of the body of the spider.