Halloween Webs Cupcakes

Yield: 12 cupcakes

• 125 g gluten-free plain flour
• 125 g caster sugar
• 2 medium eggs
• 2 Tbsp milk
• 1 level tsp gluten-free baking powder
• 125 g butter, softened

For the topping:

• 1 quality of Thick glace icing (see procedure below)
• 4 liquid or paste food colourings

Procedure:

1. Preheat the oven to 190* C/375* F.
2. Beat the butter and sugar together in a large bowl until light and fluffy.
3. Add the eggs and milk, then sift over the flour and baking powder.
4. Beat the mixture until smooth.
5. Divide the mixture between the paper cases and bake in the centre of the oven for 10 to 14 minutes.
6. For the topping, divide the glace icing into four equal portions and take out 2 tbsp from each portion.
7. Colour each main portion in different colours and each smaller portion, which will be used for the webs, in contrasting colours.
8. Working on one cake at a time, spread over the main colour.
9. Place the contrasting icing in a piping bag, cut off the tip and pipe a spiral over the icing.
10. Pull a cocktail stick through the spiral from the center out to give a feathered effect. 
11. Decorate 3 cupcakes of each colour combination.

For Thick Glace Icing:

       Sift 250 g of icing sugar into a bowl and gradually beat in the 3 Tbsp of water. 1tbsp at a time to give thick, smooth, glossy icing. The icing may be made up a few minutes before it is needed. Stir regularly and keep the bowl covered with a damp cloth to prevent the icing from crusting over.