Spider cupcakes with Agrain® 03 Stout Super Grain Flour and salt caramel stuffing

Preparation time:

1.5 hours

Skill level:



8 cupcakes


Salt caramel

110g butter

210g sugar

1 tbsp light syrup

1 dl whipping cream

1/2 crushed flake salt


15 g 03 Maskmel Stout

80 g Wheat flour

20 g cocoa powder

40g sugar

50 g brown sugar

1/2 tsp soda

1/2 tsp baking powder

1/2 tsp vanilla powder

1/2 teaspoon salt

1 dl buttermilk

0.75 dl melted butter

2 eggs


100g dark chocolate (70%)

120g butter


White icing (icing sugar and water)

Liquorice stars or licorice bands

Here's how

Salt caramel

Melt butter in a saucepan over medium heat. Once the butter has melted, add the sugar and syrup and boil it until the mixture becomes the desired caramel brown colour (about 10 minutes of boiling)

Add the cream slowly while stirring and let it cook for 1-2 minutes until the mixture is smooth and even. Add salt and stir.

Pour the caramel into a bowl and place in the fridge - it's liquid while it's hot, but solidifies when cold. It is therefore important you let it cool well, preferably in the fridge.


Start by turning on the oven on 175 degrees hot air.

Mix all the dry ingredients in a bowl: maskmeal, wheat flour, sugar, brown sugar, soda, baking soda, salt and vanilla powder.

Then add the milk, melted butter and eggs and stir the dough thoroughly until the dough is smooth and even.

Fill the dough on cupcake moulds (use a spray bag) - the moulds should be filled about 2/3 up.

Bake your cupcakes for about 20 minutes - leave to cool on a rack.


Melt the chocolate and butter in a saucepan.

Once melted, smooth and even, pour it into a bowl and put in the fridge. It's important it gets completely chilled, so mixing is easier to work with.


Start by mixing the white glaze. This you need for the eyes - make like a lot in case they should break. It should not be too liquid in the consistency. Then take the tip of a knife and dip it into the glaze - "dip" a small round blob of icing onto a piece of baking paper and let it dry well in. Cut a small piece of the licorice band and place it in the middle, like a pupil.

Now start filling the caramel in the middle of each cupcake. To do this, "dig" a little of the filling gently with a pointed knife so that there is room to either fill in with a spray bag or very gently with a small spoon.

Then whisk the frosting well together until it is airy and easy to work with. You can either choose to spray the frosting on with a spray bag and tulle. Or as we've done - smear it out on and dole on top until it turns into a furry spider. ;) Then cut the legs so they have an appropriate length and insert them into the cake.

Gently take the tip of a knife eyes and tilt them onto the cupcaken.

Enjoy and welcome ! ;)

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

Back to the overview

More recipes with

03 Agrain Super Grain Flour