Spooky spider cakes

Heat oven to 180C/fan 160C/gas 4 andline a muffin tin with 12 cases, preferablybrown ones.

Put the butter, sugar and flourin a mixing bowl. Break the eggs into asmaller bowl, taking care not to get any shellinto it, then tip on top of the butter mixture.

Add the baking powder and vanilla to thelarger bowl, then beat with an electric handwhisk until smooth and creamy. Stir in thechocolate drops or chocolate. Spoon thecake mixture evenly into the cases and bakefor 20-25 mins until golden – a cocktail stickpushed into the middle of one of the cakesshould come out clean. Cool on a wire rack.To decorate the cakes, unravel the liquoricewheels and cut into lengths with scissorsto make dangly legs. Stick 8 into the top ofeach cake, making small cuts with the tip ofa sharp knife so they push in really securely.Spoon the chocolate spread on top andspread lightly within the liquorice legs tomake a round spider’s body. Now cut the

Allsorts to make eyes and the red bootlacesto make mouths, then stick them onto thecakes and dot on the icing to make eyeballs.Will keep for up to 2 days in a cool place.