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Home Halloween Spider cupcakes

Halloween Spider cupcakes

Recipes Food & drink Baking

They may look scary, but taste irresistibly sweet. Perfect to make together, hand out as a treat, or give your guests an exciting surprise. One bite and you're sold. if you dare…

Recipe

Halloween Spider cupcakes

It's almost time…. Halloween! Gggrrr, the scariest recipes are being made again and everyone tries to frighten each other. Here's a recipe to enjoy and get a little spooked… The Spider Cupcakes.

Course	Side dish / dessert
Kitchen	English
Servings	12

Preparation time

Preparation time	40 min
Time in oven	20 min
Total	1 uur

Equipment

Mixer
Oven mitt
Cupcake tin
Cupcake liners
Piping bag
Piping tips
Spatula

Ingredients

Cupcake mix (Funcakes)
Eggs
Butter
Buttercream mix
Cocoa
Musketzaad Halloween
Black decorating pen
Oreo cookies
Micro marshmallows

Halloween Spider cupcakes

Prepare the cupcakes as instructed on the Funcakes packaging
Prepare the buttercream as instructed on the Funcakes packaging
Colour the buttercream with the cocoa while mixing
Fill the piping bag fitted with a nozzle with the brown-coloured buttercream
Pipe a “rim” of buttercream onto each fully cooled cupcake
Sprinkle Musketzaad Halloween in the centre (between the buttercream, on the cupcake). For the surprise effect when cutting/eating
Press the Oreo cookie on top of that
Use the black decorating pen to draw the spider's 8 legs
Use the micro marshmallows for the eyes. With the black decorating pen make 2 dots on the Oreo (where you want the eyes) and stick a marshmallow on each dot.
Use a skewer, briefly dip it in the black decorating pen, and make a black dot in the centre of the marshmallow so the little spider can see a bit ;)

Cooking mode Prevents your screen from going to sleep

These Halloween spider cupcakes are a real eye-catcher at any Halloween party. The secret layer of musketzaad under the Oreo cookie gives a fun surprise when you cut into or eat the cupcake. Great to make together with children!

Make sure your buttercream is at room temperature before you put it into the piping bag; that way you'll pipe nice, even edges. Store the cupcakes in a cool, dry place and preferably eat them within two days.

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