Halloween Spider Cupcakes
If you want to add more American recipes to your collection, Halloween Spider Cupcakes might be a recipe you should try. This recipe serves 12. This side dish has 267 calories, 4g of protein, and 10g of fat per serving. For 75 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Halloween. It is brought to you by DAMNDELICIOUS.NET. 3450 people have tried and liked this recipe. A mixture of baking powder, flour, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, you might also like recipes such as Halloween Spider Cupcakes, Spider Web Halloween Cupcakes, and Halloween Spider Web Cupcakes.
Servings: 12
Preparation duration: 40 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons baking powder
1/2 cup chocolate sprinkles
1/2 cup confectioners' sugar
2 large eggs
1 1/2 cups all-purpose flour
24 candy eyeballs
1 tablespoon milk
1/4 teaspoon salt
Black string licorice, cut into 2-inch strips
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 tablespoon unsweetened cocoa powder
1 tablespoon vanilla extract
Equipment:
hand mixer
muffin tray
bowl
oven
wire rack
offset spatula
whisk
skewers
Cooking instruction summary:
Preheat oven to 350° F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, baking powder and salt. In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting. To make the glaze, combine confectioners’ sugar, cocoa powder and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed. Use a small offset spatula to frost cupcakes and dip in chocolate sprinkles. Place 2 candy eyeballs on each cupcake. Use a metal or wooden skewer to poke 3 holes on opposite sides of each cupcake; insert licorice into each hole.
Step by step:
1. Preheat oven to 350° F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, baking powder and salt. In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated. Scoop the batter evenly into the muffin tray.
2. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean.
3. Remove from oven and cool completely on a wire rack before frosting. To make the glaze, combine confectioners’ sugar, cocoa powder and milk.
4. Whisk until smooth. If the glaze is too thick, add more milk as needed. Use a small offset spatula to frost cupcakes and dip in chocolate sprinkles.
5. Place 2 candy eyeballs on each cupcake. Use a metal or wooden skewer to poke 3 holes on opposite sides of each cupcake; insert licorice into each hole.
Nutrition Information:
covered percent of daily need
