PULL-APART SPIDERWEB CUPCAKES
Treat your family with a perfect Halloween dessert! Enjoy these wonderful spiderweb cupcakes made with Betty Crocker™ Super Moist™ white cake mix and Betty Crocker® Whipped fluffy white frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Mix and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- On large round platter or pizza pan, arrange cupcakes, placing them close together. In medium bowl, mix food color and frosting. Spread frosting over cupcakes and spaces in between to create 1 large circle of frosting. Squeeze 1 large dot of black gel in center of frosting. With gel, draw concentric circles around the dot, spacing them about 2 inches apart. To create the web design, drag a toothpick from the center dot to the outer edge of the circle, about 12 times. Place plastic spiders on web. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 2 g
SPIDERWEB PULL-APART CAKE
Looking for wonderful dessert made using Betty Crocker™ Super Moist™ dark chocolate cake mix and Betty Crocker® frosting and decorating gel? Then check out this spiderweb shaped cake - perfect to serve at Halloween party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Fit #10 tip in decorating bag and fill with 2 containers frosting. Arrange cupcakes on platter, fitting snugly together in spiderweb design. Use tip, with smooth side facing up, to generously pipe frosting over cupcakes. Using spatula, spread frosting smoothly over cupcakes. Fit #862 star tip in decorating bag and fill with remaining container frosting. Generously pipe frosting around edge of spiderweb shape.
- Using black gel, pipe concentric circles on cake, starting from center and moving toward edge. Pull toothpick through lines of gel 14 to 16 times to create spiderweb. Top with spider candies.
Nutrition Facts : Calories 396, Carbohydrate 53 g, Fat 3, Fiber 1/2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 255 mg
SPIDER'S WEB CAKE
Swiss meringue buttercream icing transformed into a spooky Halloween showstopper - this rich chocolate sponge will be the guest of honour at any Halloween party
Provided by Edd Kimber
Categories Dessert
Time 1h55m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease three 20cm round cake tins and line the bases with baking parchment. To make the cake, put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved. Pour in the stout, mix, then set aside to cool.
- In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins). Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
- In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny). Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
- To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water. Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down. Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick - if it doesn't, keep whisking until it does, or if the bowl still feels warm, chill for 10 mins before whisking again. Once ready, mix in the melted white chocolate.
- To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm (see tip, below).
- To decorate, melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time. Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle. Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!) Drape the strands over the cake in a random pattern, so it's thoroughly covered. Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 595 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
PULL APART SPIDERWEB CUPCAKES
I made them last Halloween. It was so cute and pretty and it is not hard to make them and it was so much fun. I love it. My family and friends loves it. They were so delicious and sweet and smooth.
Provided by Lisa Johnson
Categories Cakes
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.Mix and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.On large round platter or pizza pan, arrange cupcakes, placing them close together. In medium bowl, mix food color and frosting. Spread frosting over cupcakes and spaces in between to create 1 large circle of frosting. Squeeze 1 large dot of black gel in center of frosting. With gel, draw concentric circles around the dot, spacing them about 2 inches apart. To create the web design, drag a toothpick from the center dot to the outer edge of the circle, about 12 times. Place plastic spiders on web. Store loosely covered.
- 2. Use gummy spider candies for more color and to make this dessert completely edible. Look for black cupcake liners with a spiderweb motif to complete the theme. To easily transport the spiderweb, build it on a portable deli tray that comes with a cover. If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
SPIDERWEB CUPCAKES
Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
- Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
- Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 200 mg, Sugar 18 g, TransFat 1 g
SPIDER WEB CAKE
This spooky spider cake is easy to make! Get your kids in on the cake-decorating action by having them help drizzle the chocolate on the cake to make the spider web.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray; if desired, line bottom of pan with parchment paper to prevent sticking.
- Make and bake cake as directed on box for 13x9-inch pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Frost sides and top of cake with frosting. Melt almond bark as directed on package; use spoon to drizzle almond bark over cake to make spider web, moving spoon quickly across cake as you drizzle.
- Separate tops and bottoms of chocolate sandwich cookies. Place the 5 cookie halves without creme filling on cake to make spider bodies. Separate licorice wheels into ropes. Cut 8 small pieces of licorice for each spider to make legs; place 8 legs around each cookie.
Nutrition Facts : Calories 500, Carbohydrate 68 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 34 g, TransFat 0 g
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