Ingredients
Meringue frosting
Method
1.Preheat oven to moderate, 180C. Line a 12-hole regular muffin pan with paper or foil patty cases.
2.In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Beat in vanilla. Add eggs one at a time, beating well after each addition.
3.Lightly fold in flour and alternately with milk, beginning and ending with flour. Divide mixture among cases until 2/3 full.
4.Bake 15-20 minutes. Cool in pan 5 minutes then transfer to wire rack to cool completely.
5.Make meringue frosting: In a small saucepan, combine sugar, water and cream of tartar. Stir over a low heat until sugar dissolves. Bring to the boil. Boil 3-4 minutes until syrupy. In a small bowl, using an electric mixer, beat egg white until soft peaks form. Gradually pour in hot syrup in a thin steady stream, beating constantly until thick and glossy. Continue beating until room temperature.
6.Spoon icing into a piping bag fitted with a 1.5cm plain nozzle. Pipe a big pointed swirl onto each cupcake. Add jellybean halves for eyes.
For spider drinks, half fill tall glasses with fizzy creaming soda. Then add a scoop of vanilla ice cream to each and watch them foam. Use ready-made cupcakes to save time if preffered.
Note
