Spooky Teeth and Halloween Spider Cupcakes

Class 1 made Spooky Teeth and Halloween Spider Cupcakes using an egg free cake recipe, (recipe below, we adapted it for cupcakes) We pretended that the pureed beetroot was dragon’s blood!

Eggless chocolate & beetroot blitz & bake cake
• 100ml rapeseed oil, plus extra for greasing
• 175g (drained weight) vacuum-packed beetroot (not in vinegar)
• 175g dark soft brown sugar
• 200g self-raising flour
• 1 tbsp baking powder
• 50g cocoa powder
• 200g 0% fat natural yogurt
• 2 tsp vanilla extract
For the icing
• 100g icing sugar
• 50g dark chocolate (at least 80% cocoa solids)
• 1 tbsp cocoa powder
• 3 tbsp skimmed milk
• dark chocolate shavings, to serve (optional)
1. Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
2. Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
3. Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

Recipe from Good Food magazine, January 2014

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Irthington Village School
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