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Spider Cupcakes

2014-10-30

Recipe Info

  • Yield : 24
  • Cook Time : 25m
  • Ready In : 40m

Ingredients

  • 510g sugar
  • 230g butter, softened
  • 2 eggs
  • 240ml sour cream
  • 225ml milk
  • 1 tsp vanilla essence
  • 190g plain flour
  • 60g cocoa powder
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • Icing:
  • 375g icing sugar
  • 60g butter, softened
  • 3 to 4 tbsps milk
  • Glaze:
  • 125g chocolate chips
  • 4 tsps shortening

Method

Step 1

Heat oven to 180°C. Place paper baking cups into 24 muffin pan cups; set aside.

Step 2

Combine sugar and 60g butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until creamy. Add sour cream, milk and vanilla. Continue beating until well mixed. Add all remaining cupcake ingredients; beat at low speed until well mixed.

Step 3

Fill prepared muffin cups with about 2 tablespoons batter. Bake 20-25 minutes or until toothpick inserted in centre comes out clean. Cool completely.

Step 4

Combine icing sugar and 60g butter in bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.

Step 5

Melt chocolate chips and shortening in saucepan over low heat, stirring occasionally, 3-4 minutes or until smooth. Place melted chocolate in small heavy-duty resealable plastic food bag; snip tip from one corner to make very small hole.

Step 6

Ice 6 cupcakes, using about 1 tablespoon icing for each cupcake. Immediately pipe concentric circles of melted chocolate onto each iced cupcake. Starting at centre, draw toothpick 5 or 6 times through chocolate circles to outside edge of frosting to make spider web design. Repeat with remaining cupcakes and icing. Let stand until chocolate is firm.

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