SPIDER CUPCAKES

By DOBB

USE BATTER FOR VANILLA OR CHOCOLATE CUPCAKE MIX. POUR BATTER INTO 2 1/2 MINI MUFFIN TINS WITH PAPER LINERS. ONCE THEY ARE BAKED AND COOLED, ICE MINI CUPCAKES WITH MERINGUE BUTTERCREAM AND COAT ICING WITH BLACK SANDING SUGAR. USE CINNAMON CANDY FOR EYES. FOR LEGS, ATTACH 8 PIECES OF BLACK LICORICE. FOR FANGS, CUT OUT TINY CONE SHAPES FROM A MARSHMELLOW AND ATTACH...

Ingredients

• VANILLA CUPCAKE BATTER:
• 1 1/2 cups all purpose flour
• 1 t baking powder
• 1/2 t salt
• 8 T (1 stick) unsalted butter, room temperature
• 1 c sugar
• 3 large eggs
• 1 1/2 t pure vanilla extract
• 3/4 c milk
• CHOCOLATE CUPCAKE BATTER:
• 3/4 c unsweetened cocoa powder
• 1 1/2 c all purpose flour
• 1 1/2 c sugar
• 1 1/2 t baking soda
• 3/4 t baking powder
• 3/4 t salt
• 2 large eggs
• 3/4 c warm water
• 3/4 c buttermilk
• 3 T safflower oil
• 1 t pure vanilla extract
• MERINGUE BUTTERCREAM FOR CUPCAKES
• 2 1/2 c sugar
• 10 large egg whites
• 4 c (8 sticks) unsalted butter, cut into pieces
• 2 t pure vanilla extract

Details

Servings 24

Preparation

Step 1

VANILLA CUPCAKE BATTER:
Preheat the oven to 350 degrees. Line mini muffin tin pan with paper liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour mixture.
Divide batter evenly among liners, about three quarters full each. Bake until golden and tops spring back to touch, about 10-20 minutes depending on size of cupcakes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

CHOCOLATE CUPCAKE BATTER:
Preheat oven to 350. Line standard muffin tins or mini muffin tins with paper liners; set aside. Sift together 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, about 3 minutes. Scrape down the side and bottm of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

MERINGUE BUTTERCREAM FOR CUPCAKES:
Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixture stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla and beat just until combined.
Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.