Mini Spooky Spider Cupcakes Recipes

SPIDER CUPCAKES

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.

SPOOKY SPIDER CUPCAKES

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in the applesauce, vanilla and orange zest. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until well combined. Stir in pecans., Fill paper-lined muffin cups half full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Add the orange zest, food coloring and enough orange juice to achieve spreading consistency. Set aside 1/4 cup orange frosting. Frost cupcakes., Transfer chocolate frosting to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of each cupcake. Pipe evenly spaced thin concentric circles about 1/4 in. apart. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpick clean. Repeat to complete web pattern., Cut licorice into 2-in. pieces; press eight pieces into each gumdrop for legs. Place reserved orange frosting in a heavy-duty resealable bag; cut a small hole in a corner of the bag. Pipe eyes on each spider gumdrop. Position on cupcakes.

MINI SPOOKY SPIDER CUPCAKES RECIPE

Steps:

• PREPARE THE CAKE MIX ACCORDING TO THE PACKAGE INSTRUCTIONS.
• LINE MINI CUPCAKE PAN WITH SMALL PAPER-LINERS. FILL LINER WITH ABOUT 1 TABLESPOON OF BATTER
• BAKE IN A PREHEATED 350°F FOR ABOUT 10 TO 12 MINUTES OR UNTIL NO LONGER GOOEY IN THE MIDDLE. WATCH THEM CLOSE SO THEY DON'T BURN. TRANSFER TO A WIRE RACK, AND COOL COMPLETELY.
• SPREAD THE TOPS OF THE CUPCAKES WITH THE FROSTING. THEN, COAT THE TOPS WITH THE CHOCOLATE SPRINKLES.
• CUT THE MARSHMALLOWS IN HALF CROSSWISE. USING THE RESERVED FROSTING IN A BAG - CUT A SMALL HOLE IN THE CORNER OF THE BAG. ATTACH TWO HALVED MARSHMALLOW PIECES TO EACH CUPCAKE AS EYES. DOT THE CENTER OF EACH MARSHMALLOW PIECE WITH FROSTING AND ATTACH M&M?S. MAKE SURE THE M&M'S ARE FACING IN SO THEY DON'T HAVE M'S ON THEIR EYES.
• CUT EACH LICORICE LACE INTO ONE INCH PIECES. PRESS FOUR HOLES INTO 2 SIDES OF EACH CUPCAKE USING THE TOOTHPICK. INSERT A LICORICE PIECE INTO EACH HOLE FOR EACH SPIDER?S LEGS. I USED 8 PIECES FOR 8 LEGS.