SPIDER CUPCAKES
These are a huge hit with kids!
Provided by Heatherly Noble
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Prepare cupcakes according to package directions. Let cool completely.
- Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.8 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 241.1 mg, Sugar 31 g
SPIDER CUPCAKES
Spooky Spider Cupcakes are creepy-and easy! Make a chocolate cupcake into a spider by adding a half-marshmallow "body" under the frosting, licorice legs and mini M&M eyes. Add chocolate sprinkles for a "hairy" effect. -Darla Wester, Meriden, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Prepare cake mix batter according to package directions. , Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. , Cool to 110°. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes. , Cut large marshmallows in half crosswise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in sprinkles. Place a dab of frosting on each miniature marshmallow and press on to cupcakes. Place a dab of frosting on each M&M and press on to marshmallows for eyes. , For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole.
Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
SPIDER CUPCAKES
An invasion of fang-bearing, mini spider cupcakes are likely to be devoured in a flash. Moist chocolate cupcakes are topped with vanilla Swiss Meringue Buttercream, then are garnished with spooky details such as black sanding sugar, black licorice, and marshmallows. They're just the thing for a Halloween party!
Yield Makes about 56 mini cupcakes
Number Of Ingredients 17
Steps:
- Mini Chocolate Cupcakes: Preheat oven to 350 degrees. Line mini muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
- Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, 8 to 10 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
- Swiss Meringue Buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over (not in) a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until the mixture is fluffy, glossy, and completely cool, about 10 minutes.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla. Switch to the paddle attachment, and beat on low speed until air bubbles are eliminated and the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again.
- Frost mini cupcakes with buttercream, then cover tops with sanding sugar. For each spider, use 2 cinnamon candies for eyes. For legs, attach 8 pieces of licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.
SPICED SPIDER CUPCAKES
Delicious Halloween cupcakes to die for!
Provided by melakee24
Categories Desserts Cakes Cupcake Recipes Holiday
Time 3h25m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners.
- Combine flour, white sugar, baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, cloves, and nutmeg in bowl; whisk to mix. In separate bowl, mix water, canola oil, vinegar, and 2 teaspoons vanilla extract. Pour liquids into dry mixture and stir until smooth. The batter will be very thin.
- Transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
- Bake in preheated oven until tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean, about 25 minutes. Allow cupcakes to cool completely on a wire rack.
- Beat cream cheese, butter, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon with an electric mixer until smooth. Gradually mix in confectioners' sugar until frosting is creamy and spreadable. Frost the cooled cupcakes.
- To decorate cupcakes, use black decorating gel to draw a small circle in the center of each cupcake. Draw a larger circle around the first, and continue making larger circles until the last circle is about 1/4 inch from the edge. There should be about 5 rings on each cupcake. Use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge, like spokes on a wheel, to make webs.
- Cut the licorice strings into pieces about 1 1/4 inch long for legs. Poke four licorice legs into both sides of each gumdrop. Use decorating gel to make eyes and a smiley mouth on each gumdrop. Place a gumdrop spider onto each cupcake in the center of the webs.
Nutrition Facts : Calories 402.5 calories, Carbohydrate 70.7 g, Cholesterol 18 mg, Fat 12.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 302.3 mg, Sugar 54.3 g
SPIDER CUPCAKES
Here's proof that there is something even cuter than a cupcake. Princess Diana's butler, Paul Burrell, taught me how to turn cupcakes into spiders. He made these on the Princes' birthdays, as part of a complete bug theme party with a big ladybug cake and cheese pastries coiled up like snails, with antennae made of chives. I make them for my prince's birthdays; my son Gio loves them.
Provided by Food Network
Categories dessert
Time 1h
Yield 24 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Sift together the flour and baking soda and set aside. In a mixer fitted with a whip attachment, cream the butter until light and fluffy. Then add both sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the yogurt and mix, then add half the dry ingredients, and mix in well. Repeat alternating wet and dry, ending with wet.
- Pour batter into a muffin tins, lined with cupcake papers, filling them 3/4 full. Bake until firm to the touch on the cap of the cupcakes, about 20 minutes. Let cool in the pan, then decorate.
- To make the cupcakes into spiders, frost with your favorite chocolate frosting glue 2 flat chocolate buttons on the top of the cupcake as eyes. Pipe a large white dot on lower half of each button then stick on the chocolate chips, then pipe a tiny white dot on the tip of the chip. In red, pipe a smile and to make them tarantulas, pipe a red hourglass shape on its back. Cut black liquorice into 3-inch long pieces and tuck 8 of them into the rim of the cupcake cap to make legs.
- To serve the cupcakes, with black frosting pipe a spider web onto a middle of a large white plate and place the spiders around the edge.
COOL SPIDER CUPCAKES
Want to dress up your cupcakes in a cool spider costume for Halloween? Grab the COOL WHIP Whipped Topping, black shoestring licorice and some sprinkles.
Provided by My Food and Family
Categories Halloween Desserts
Time 10m
Yield 24 servings, 1 cupcake each
Number Of Ingredients 5
Steps:
- Frost tops and sides of cupcakes with whipped topping. Decorate with chocolate sprinkles.
- Cut each piece of licorice into 8 pieces. Insert 8 pieces licorice into top of teach cupcake to create "spider legs." Top with 2 candies for "eyes." Store leftover cupcakes in refrigerator.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 18 g, Protein 2 g
CHOCOLATE SPIDER WEB CUPCAKES
What's better than a double chocolate cupcake for Halloween? One with a deliciously spooky marshmallow web! Top with store-bought spider gummy candies for the perfect Halloween treat.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with black paper liners.
- Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
- Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
- Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
- For the frosting: Microwave the chocolate in a medium microwave-safe bowl, stirring occasionally, until smooth. Cool to room temperature. Meanwhile, beat the butter and salt in a large bowl with an electric mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low, then gradually add the confectioners' sugar until combined. Increase the speed to medium and beat, scrapping down the sides of the bowl with a rubber spatula, until fluffy, about 2 minutes. Add the cocoa powder, milk and vanilla, then beat until smooth. Add the room temperature melted chocolate, then increase the speed to medium-high and beat until very light and fluffy, 2 to 3 minutes more.
- Transfer the frosting to a large pastry bag fitted with a large round tip. Decoratively pipe the frosting onto the cupcakes in a circular, upward motion. Refrigerate until slightly firm, about 10 minutes.
- For the marshmallow web: beat the marshmallows in a large bowl with a mixer fitted with the whisk attachment on low speed until the marshmallows break up, about 1 minute. Increase the speed to medium high and beat until glossy and smooth. Add the confectioners' sugar, and beat again until very thick and smooth, about 1 more minute. Using two forks, pull out about 1 tablespoon of marshmallow at a time, stretch into thin strands and drape over the top and around each cupcake to create a web.
- Stick one gummy spider candy on each, then let the marshmallow set, about 15 minutes.
RED VELVET SPIDER CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 cupcake tins with 18 cupcake liners.
- Mix the flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- With an electric mixer on medium speed, beat the butter and sugar in a large bowl until light and fluffy, about 5 minutes. One at a time, beat in the eggs. Mix in the buttermilk, food coloring, vanilla and vinegar. On low speed, gradually beat in the flour mixture until just blended (do not overbeat!). Spoon the batter into the cupcake liners, filling them two-thirds full.
- Bake until an inserted toothpick comes out clean, 12 to 15 minutes. Cool the cupcakes in the tins on a wire rack for 5 minutes. Remove from the tins; cool completely.
- Remove part of the center of each cupcake, going in only halfway.
- For the frosting: In a stand mixer, whip the butter until light and creamy. Slowly whisk in the confectioners' sugar, one cup at a time, scrapping down the bowl as needed. Add the cream, vanilla and salt and whisk until light and fluffy.
- Transfer the frosting to a piping bag. Pipe frosting into the hollowed out center of each cupcake and then swirl around to cover the top. Arrange white cotton candy in a puffy bunch on top of the cupcakes. Top with a black fondant spider.
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