Recipe: Mini Spiderweb Bites With Marshmallow Buttercream

Happy Monday! I hope you all had a great weekend. Today I'm back with another Halloween themed bake that will work perfectly for any parties or nights in you may have planned over the spooky season. They may be small in size but they're packed with a mixture of melt in the mouth white and milk chocolate chips topped off with a marshmallow buttercream which will give anyone a sweet tooth.

Ingredients 
For The Cakes 
- 100g Caster Sugar
- 100g Stork/Margarine
- 100g Self Raising Flour
- 2 Eggs
- 25g Cocoa Powder
- 50g Milk Chocolate Chips
- 50g White Chocolate Chips

For The Buttercream
- 170g Unsalted Butter, softened
- 256g Icing Sugar
- 3 Tsp Double Cream
- 1 Tsp Vanilla Extract
- 1 Jar Of Fluff
- Rice Paper Spiderweb Decorations

Method 
1- Pre heat oven to 180C. Line a twelve hole muffin tin with paper cases.
2- Into a bowl place your caster sugar and stork. Using either a stand mixer or silicone spatula/wooden spoon, cream together until pale in colour and smooth in texture.
3- Add one egg and a tablespoon of flour. Beat until fully combined.
4- Repeat with the second egg and another tablespoon of flour. Beat again until combined, taking time to scrape any mixture off the sides of the bowl.
5- Fold in the rest of your flour alongside the cocoa powder. Folding in the flour helps to keep any air you've already built into the mixture. I find it helps to create a lighter, tastier cake.
6- Fold in your chocolate chips and then spoon into the paper cases.
7- Bake for 15 minutes or until a skewer comes out clean. Usually I bake this kind of recipe for longer but as they are smaller in size they take less time to bake. You also don't want to overbake them as the cocoa in the mixture will dry them out and make them heavy and dry when you eat them.
8- Leave to cool in the tin for five minutes and then transfer to a wire cooling rack to cool completely.
9- Now it's time for the icing. I've used this recipe before and I honestly don't know why I thought it would be a good idea to use it as my frosting for this recipe. Sure it's delicious but the Fluff gets absolutely everywhere no matter how careful you are with it.
10- Place the softened unsalted butter into a bowl and beat until it's soft, light and creamy. A stand mixer or an electric hand mixer is perfect for this as it can take a while.
11- Once you've got the right consistency, sift your icing sugar into the bowl and beat until smooth. I made sure to scrape around the sides of the bowl as I did this so no lumps were left sat on the side.
12- When all of your icing sugar has been added and the mixture is smooth, add your teaspoon of vanilla extract and the three teaspoons of double cream. Beat again until the mixture is smooth and everything is fully incorporated.
13- Now comes the fun part. Spoon the entire jar of Fluff into the buttercream mix and beat until fully incorporated. Do not get this stuff over your clothes, it will dry instantly and be a right cow to get rid of.
14- Once you're happy with your buttercream, spoon into a piping bag and gently pipe it onto the top of your mini morsels. I found I needed a really steady hand for this and that I did over ice quite a few of them as I thought I was icing a bigger cupcake.
15- When you've iced all of your mini morsels, pop the rice paper cobwebs in at an angle and leave them to set. These may take a little longer to set as the Fluff makes the buttercream quite sticky but they will set in the end.
16- Then all that's left is to enjoy them. I'm sure if you make them for any spooky related gatherings, they'll go down a treat. I know mine did.