Happy Halloween! Spiderweb Cupcakes
Halloween is by far the best holiday for decorating cakes and cupcakes. The possibilities are endless: spiders, graveyard, ghosts, witches, candy corn, owls, nightmare before christmas... and spiderwebs! I bought these beautiful webbed cupcakes liners, and I decided to make a spiderweb as topping. It's a very easy method: you just swirl 2 or 3 rounds with flexible (almost liquid) frosting and use a toothpick to line a star. That's how you create a spiderweb-effect. I used a chocolate frosting with a white web, as I looooove chocolate frosting on a vanilla cupcake! Rating: 4.5 out of 5.
to bake the cupcakes in. That way you can see the spiderwebs best.
Spiderweb Cupcakes: cupcake recipe from 'The Complete Magnolia Bakery Cookbook'
Ingredients: makes 24 cupcakes, but you can halve if you want to
- 1 ½ cup self-rising flour
- 1 ¼ cup all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar (I always use less sugar with this recipe, as I find them too sweet otherwise)
- 4 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually to the butter and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk mixed together with the vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Chocolate Frosting: recipe from 'How To Be A Domestic Goddess'
- 1.5 ounces milk chocolate
- 1.5 ounces bittersweet chocolate
- 3 tablespoons unsalted butter
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
- 1 cups confectioners’ sugar, sifted
- ½ teaspoon hot water
- To make the icing, melt the chocolate and butter in a microwave or in a bowl over hot water. (I went for the latter; smallest chance of failing)
- Let cool a little, then stir in the sour cream, vanilla and syrup.
- Add the sifted confectioners’ sugar and a little hot water, blending until smooth.
- When you’ve got the texture right - thick enough to cover but supple enough to spread, adding more sugar or water as required - you can ice the cakes.
* For the teeny tiny bit of white frosting, I used store-bought kind as it is clear white. Just add a tablespoon or two of milk to the white frosting, this will make it more subtle and liquid to work with. Pipe two or three circles on the chocolate frosting and use a tooth pick to make a star. This will create the spiderweb-effect.