Spider Web Cupcakes Recipes

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HALLOWEEN SPIDER WEB CUPCAKES



Halloween Spider Web Cupcakes image

These cupcakes are fun to serve for a children's or adult Halloween party.

Provided by Land O'Lakes

Categories     Cupcake     Cake     Dessert

Yield 24 cupcakes

Number Of Ingredients 19

Cupcakes
1 1/2 cups sugar
1/4 cup Land O Lakes® Butter softened
2 large Land O Lakes® Eggs
1 cup sour cream
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting
3 cups powdered sugar
1/4 cup Land O Lakes® Butter softened
3 to 4 tablespoons milk
Glaze
1 cup real semi-sweet chocolate chips
4 teaspoons shortening

Steps:

  • Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
  • Combine sugar and 1/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until creamy. Add sour cream, milk and vanilla. Continue beating until well mixed. Add all remaining cupcake ingredients; beat at low speed until well mixed.
  • Fill prepared muffin cups with about 2 tablespoons batter. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • Combine powdered sugar and 1/4 cup butter in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.
  • Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 3-4 minutes or until smooth. Place melted chocolate in small heavy-duty resealable plastic food bag; snip tip from one corner to make very small hole.
  • Frost 6 cupcakes, using about 1 tablespoon frosting for each cupcake. Immediately pipe 3 concentric circles of melted chocolate onto each frosted cupcake. Starting at center, draw toothpick 5 or 6 times through chocolate circles to outside edge of frosting to make spider web design. Repeat with remaining cupcakes and frosting. Let stand until chocolate is firm.

Nutrition Facts : Calories 230 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 140 milligrams, Carbohydrate 40 grams, Fiber 1 grams, Sugar grams, Protein 3 grams

SPIDER-WEB CUPCAKES



Spider-Web Cupcakes image

Chocolate cupcakes finished with a sugar glaze and piped chocolate web makes an excellent Halloween party dessert, and when arranged in concentric circles, doubles as a stunning centerpiece.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 19

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
3/4 cup warm water
2 cups confectioners' sugar
3 tablespoons milk
2 ounces bittersweet chocolate, melted

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt in a bowl. Add eggs, buttermilk, oil, vanilla, and water; whisk until smooth.
  • Divide batter evenly among paper-lined standard muffin tins. Bake, rotating tins halfway through, until a tester inserted in centers comes out clean, about 16 minutes. Let cupcakes cool in tins on wire racks 10 minutes. Turn out onto racks and let cool completely. Cupcakes can be stored at room temperature up to 2 days before glazing and decorating.
  • Whisk together confectioners' sugar and milk until smooth (glaze will be very thick). Spread onto cupcakes and let stand until glaze is set. Place cupcakes on a doily or serving platter in tight concentric circles.
  • Place melted chocolate in a parchment cone or resealable plastic bag with a tiny hole snipped in one corner. Pipe a straight line from middle of top row of cupcakes to bottom. Pipe a second line going across middle of cupcakes, from left to right. Pipe 6 more lines through center point, spaced evenly apart; lines should form 16 even wedges. Create a web pattern by piping slightly curved, swooping lines to connect spokes, starting from center, letting chocolate flow between cupcakes.

CHOCOLATE SPIDER WEB CUPCAKES



Chocolate Spider Web Cupcakes image

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

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate, chopped
4 sticks unsalted butter, at room temperature
1/2 teaspoon kosher salt
2 cups confectioners' sugar
2 tablespoons Dutch-process cocoa powder
1 tablespoon milk
2 teaspoons pure vanilla extract
16 marshmallows, halved
1/4 cup confectioners' sugar
24 gummy spider-shaped candies

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.

SPIDERWEB CUPCAKES



Spiderweb Cupcakes image

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

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 oz) Betty Crocker™ black decorating gel
48 large black gumdrops

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 CUPCAKES



Spider Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 servings

Number Of Ingredients 16

2 cups flour
1 teaspoon baking soda
1 cup unsalted butter, slightly softened
1 cup sugar
1 cup brown sugar
4 eggs
6 ounces unsweetened chocolate, melted and warm
1 teaspoon vanilla extract
1 cup plain yogurt or sour milk
Chocolate frosting, of choice
Flat chocolate buttons
Chocolate chips
Tube white frosting
Tube black frosting
Tube red frosting
Black spaghetti liquorice

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.
  • Notes about the recipe: I always buy the large tub of plain yogurt because it's so much cheaper than buying all those small ones, and the next thing I know, it's gone moldy for lack of attention. So this is a good place to use a large quantity of it up. You can use sour milk instead or sour your own by squeezing a good amount of lemon juice into whole milk and letting it stand 2 minutes to curdle and sour.
  • 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.

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