Halloween Spider Cupcakes Recipes
COOL SPIDER CUPCAKES
Want to dress up your cupcakes in a cool spider costume for Halloween? Grab the COOL WHIP Whipped Topping, black shoestring licorice and some sprinkles.
Provided by My Food and Family
Categories Halloween Desserts
Time 10m
Yield 24 servings, 1 cupcake each
Number Of Ingredients 5
Steps:
- Frost tops and sides of cupcakes with whipped topping. Decorate with chocolate sprinkles.
- Cut each piece of licorice into 8 pieces. Insert 8 pieces licorice into top of teach cupcake to create "spider legs." Top with 2 candies for "eyes." Store leftover cupcakes in refrigerator.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 18 g, Protein 2 g
HALLOWEEN SPIDER CUPCAKES
Add a creative dessert to your Halloween celebration! Enjoy these spider cupcakes decorated with candies and sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. In medium bowl, mix buttermilk, oil, 1 teaspoon of the vanilla and the egg with whisk until blended. Add oil mixture to flour mixture, stirring just until blended. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling rack. Cool completely.
- In large bowl, beat butter, 1 cup of the powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth. Gradually add remaining powdered sugar, beating until blended. Frost cupcakes. For each cupcake, place small spider-shaped stencil or template on frosting; sprinkle black sanding sugar over stencil to cover the image. Carefully remove stencil. Place red candy in center of spider.
Nutrition Facts : Calories 402, Carbohydrate 53 g, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 239 mg
HALLOWEEN SPIDER CUPCAKES
I found this on the net, while searching for a fun treat to send with my daughter to her Kindergarten Halloween party. Prep time includes mixing & baking cupcakes.
Provided by Parrot Head Mama
Categories Dessert
Time 1h5m
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- First, make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the peanuts or cereal and chow mein noodles.
- Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white. Then top each cupcake with a spider. Makes 24.
Nutrition Facts : Calories 110.1, Fat 7.3, SaturatedFat 3.4, Cholesterol 0.4, Sodium 9.9, Carbohydrate 12.5, Fiber 1.4, Sugar 9.7, Protein 1.7
SPIDER CUPCAKES
These are a huge hit with kids!
Provided by Heatherly Noble
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h30m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.8 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 241.1 mg, Sugar 31 g
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- Prepare cake mix according to package instructions and bake 12 cupcakes using cupcake liners. Follow baking time chart on cake mix box. Let cool
- In a large bowl, beat butter with an electric mixer until creamy, about 3 minutes. With mixer on low, alternate adding the sugar and cream gradually. Once combined, turn mixer up to medium and beat for 3 minutes. Reserve 1/2 cup of white frosting. Then add orange food coloring to achieve desired color. Pour orange frosting into a large pastry bag fitted with a 1M tip and pipe swirls of frosting onto cooled cupcakes. Or you can spread it on with a butter knife or offset spatula. Add orange sugar sprinkles, if desired.
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