Spiced Spider Cupcakes Recipes

OWL AND SPIDER CUPCAKES

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 pan to cooling rack. Cool completely, about 30 minutes.
• To make spiders, press 4 licorice pieces into each side of 12 of the cupcakes, letting about 1 1/2 inches hang over side of cupcake. Spread tops of cupcakes with chocolate frosting; sprinkle with black decorator sugar crystals. Slice black gumdrops in half for faces. Press red cinnamon candies in center for eyes.
• To make owls, spread chocolate frosting on remaining 12 cupcakes. Use candies to form eyes, beaks and feet on each cupcake. Cut chocolate wafer cookies into quarters; place wafer pieces, triangle points up, behind eyes for ears. Cut wafer cookies into thirds for wings; place on cupcakes. Store loosely covered.

SCARECROW AND SPIDER CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
• Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes. Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.

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.

SPIDER CUPCAKES

Steps:

• Prepare cupcakes according to package directions. Let cool completely.
• Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

SPICED SPIDER CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners.
• Combine flour, white sugar, baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, cloves, and nutmeg in bowl; whisk to mix. In separate bowl, mix water, canola oil, vinegar, and 2 teaspoons vanilla extract. Pour liquids into dry mixture and stir until smooth. The batter will be very thin.
• Transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
• Bake in preheated oven until tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean, about 25 minutes. Allow cupcakes to cool completely on a wire rack.
• Beat cream cheese, butter, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon with an electric mixer until smooth. Gradually mix in confectioners' sugar until frosting is creamy and spreadable. Frost the cooled cupcakes.
• To decorate cupcakes, use black decorating gel to draw a small circle in the center of each cupcake. Draw a larger circle around the first, and continue making larger circles until the last circle is about 1/4 inch from the edge. There should be about 5 rings on each cupcake. Use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge, like spokes on a wheel, to make webs.
• Cut the licorice strings into pieces about 1 1/4 inch long for legs. Poke four licorice legs into both sides of each gumdrop. Use decorating gel to make eyes and a smiley mouth on each gumdrop. Place a gumdrop spider onto each cupcake in the center of the webs.

SPIDER CUPCAKES

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.

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.

SPIDER CUPCAKES

Steps:

• Put 8 legs (licorice strings) in each oreo cookie.
• With icing 'glue' on 2 red candies on each cookie for the eyes.
• Place spider on each frosting cupcake!

SPIDER CUPCAKES

Steps:

• Mini Chocolate Cupcakes: Preheat oven to 350 degrees. Line mini muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
• Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, 8 to 10 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.
• Swiss Meringue Buttercream: Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over (not in) a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
• Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until the mixture is fluffy, glossy, and completely cool, about 10 minutes.
• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Whisk in vanilla. Switch to the paddle attachment, and beat on low speed until air bubbles are eliminated and the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again.
• Frost mini cupcakes with buttercream, then cover tops with sanding sugar. For each spider, use 2 cinnamon candies for eyes. For legs, attach 8 pieces of licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.

MRS. KOSTYRA'S SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.
• With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the same day they are glazed; keep at room temperature until ready to serve.