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BAM Cake converter 
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Ingredients:
- 180 multipurpose flour
- 2 teaspoons baking powder
- pinch of salt
- 115 g butter
- 150 g sugar
- 2 eggs
- 1 teaspoon BAM vanilla paste
- 120 ml of milk
- 50 g powdered sugar
- 1 tablespoon BAM cocoa powder
- 1 tablespoon milk
- chocolate sprinkles
- sugar eyes for decoration
- black sugar spaghetti
Instructions:
1
Preheat the oven to 180°C. Line a standard 12-cup muffin tin with paper cases. In a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 2 to 3 minutes. Gradually add the eggs until well combined with the ingredients in the bowl. Add the BAM vanilla paste and mix until fully combined. With the mixer on low speed, gradually add the dry ingredients and the milk, starting and finishing with the dry ingredients. Whisk until the ingredients are fully combined.
2
Add the mixture evenly to the muffin tin. Place in the oven and bake for 15 to 18 minutes or until a wooden skewer inserted in the centre comes out clean. Remove from the oven and cool completely on a wire rack. Start preparing the chocolate icing; mix together the icing sugar, BAM cocoa powder and milk. Whisk until smooth. If the icing is too thick, add more milk if necessary.
3
Use a small spatula to spread the chocolate icing evenly over the muffins and dip them in the chocolate crumbs. Place two eye-shaped candies on top of each muffin. Then add the chocolate legs in the shape of chocolate spaghetti to the spiders. Serve the chocolate spiders.
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