Daddy Longlegs Cupcakes Recipes

HAIRY DADDY LONGLEGS CUPCAKES

Steps:

• Frost the cupcake with chocolate icing and cover with sprinkles. Press the eyes into place. Use scissors to cut 8 (4-inch) pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in 1/2 and crease. Push the end of each leg into the cupcake.

BASIC CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place all ingredients in a bowl and beat together until mixture is smooth.
• Line muffin pan.
• Half fill each muffin paper with batter.
• Bake 18 to 20 minutes or until toothpick comes out clean.
• Frost as desired.

GOBLINS DELIGHT CUPCAKES

Steps:

• Filling: Combine cream cheese, sugar, egg, salt, orange peel and food color in a small mixer bowl, beat until smooth.
• Add chocolate chips, set aside
• Cupcakes: make as directed on package.
• Fill 24 paper muffin cups 2/3 full with batter.
• Spoon about 1 tablespoon cheese filling onto each cupcake.
• Bake at 350 degrees F. for about 20 minutes or until toothpick inserted in cake portion, comes out clean.

DADDY LONGLEGS CUPCAKES

Steps:

• Frost the cupcakes with chocolate icing and cover with sprinkles.
• Press the eyes into place.
• Use scissors to cut eight 4-inch pieces of licorice for the legs (for each spider).
• Holding all of the legs together in a bunch, bend them in half and crease.
• Push the end of each leg into the cupcake to resemble spider legs.

EASTER BASKET CUPCAKES

Steps:

• MAKE CUPCAKES: Place rack in center of oven. Preheat oven to 350F degrees.
• Cut ten 8-inch squares of aluminum foil. Place each waffle bowl in center of each foil square. Wrap the outside of of the bowl with the foil, tucking the edges of the foil just inside the top of the bowl. Place bowls on baking sheet and set aside.
• In large bowl, add cake mix, pudding mix, milk, oil, eggs, egg whites, and coconut flavoring (if using).
• Blend 30 seconds with electric mixer on low speed. Scrape down the sides of the bowl. Beat 2 more minutes on medium speed, scraping sides if needed.
• Fill each waffle bowl with a heaping 1/2 cup batter.
• Bake the cupcakes approximately 24-27 minutes, or until they are lightly golden and spring back when lightly pressed with finger.
• Place pan on wire rack to cool for 5 minutes.
• Gently peel off aluminum foil. Allow the bowls to cool to room temperature, about 30 minutes.
• MAKE BUTTERCREAM FROSTING: In large mixing bowl, add butter and mix with electric mixer on low speed until fluffy (about 30 seconds).
• Add confectioners' sugar, 3 tablespoons of milk, and vanilla. Blend on low speed until sugar is incorporated (about 1 minute). Beat 1 minute more on medium speed until light and fluffy. Add up to 1 tablespoon milk if the frosting seems too stiff.
• Note: If you want a slightly lighter color of frosting, beat the butter several extra minutes with the electric mixer before adding sugar. You can also flavor the buttercream frosting with other extracts in place of the vanilla extract. Use almond extract for almond buttercream, coconut flavoring for coconut buttercream, etc.
• MAKE BASKETS: Place the coconut in a plastic bag. Add 2 drops of green food coloring. Seal the bag and shake well until the coconut turns green.
• Add more food coloring if needed.
• TO ASSEMBLE: Place 2 heaping tablespoons of frosting on each cupcake and spread it out smoothly with a short metal spatula or spoon, until the tops are completely covered.
• Sprinkle on coconut to resemble grass. Place a pile of jelly beans on the coconut to resemble eggs.
• Create a basket handle by inserting one end of a licorice or Twizzler stick in one side of the cupcake near the edge. Bend the Twizzler over the cupcake and insert the other end in the opposite side of the cupcake.