Oh, What Tangled Webs We Weave!

These are some of the easiest wow factor cupcakes you can make and your friends will be asking where you got them. How much fun will you have telling them that you made them yourself! Spider webs are one of the essential elements for Halloween but they don’t just have to be on your front porch. Extend that theme onto the dessert tray with these spider web cupcakes. Sometimes it is downright fun to weave a tangled web!

Red Velvet Cupcakes
Ingredients:
 
For the cake: 
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1/3 cup cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring or 2 tsp of red gel frosting tint
1 tsp. vanilla extract
1 tsp. distilled white vinegar
 
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2 3/4 cups confectioners’ sugar, sifted
3.5 oz tube of black gel (like Wilton’s)
 
Directions:
 
Preheat the oven to 350° F. Line cupcake pans with paper liners. 
 
In a medium bowl, sift the cake flour, sugar, baking soda, cocoa powder and salt to combine. 
 
In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended. 
 
Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. Don’t over mix or your cupcakes won’t be tender and light.
 
Fill the prepared liners about half to 2/3 full. 
 
Place in the oven to bake and rotate the cupcake pans halfway through baking. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. 
 
Let cool in the pans 5-10 minutes, and then transfer to a wire rack to cool completely.
 
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.
 
Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes with cream cheese frosting and set aside.
 
To make the spider webs, use the black gel and draw 4 concentric circles starting from the center with the smallest circle. Make 3 more circles, each a little larger than the last. You end up with a 4 circle pattern that looks like a target.
 
Take your toothpick and starting in the center circle drag it thru all other circles to the outside edge of the cupcake. Repeat this all around the cupcake until you have the spider web. Always begin in the center and move to the outside edge. If you go from the outside in, you will have a different design than what you are looking for.Tangled Web Cupcakes
I have also made mini versions of these cupcakes. I used a few drops of orange food coloring and orange extract instead of vanilla in half of the frosting for a fun twist. You can place a small plastic spider on each cupcake for a creepy touch or a few monster faces!
 
Tangled Web Cupcakes
Yields 24
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347 calories
39 g
33 g
21 g
3 g
5 g
85 g
199 g
27 g
0 g
15 g
Nutrition Facts
Serving Size
85g
Yields
24
Amount Per Serving
Calories 347
Calories from Fat 181
% Daily Value *
Total Fat 21g
32%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 33mg
11%
Sodium 199mg
8%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
3%
Sugars 27g
Protein 3g
Vitamin A
5%
Vitamin C
0%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2½ cups cake flour
  2. 1½ cups sugar
  3. 1 tsp. baking soda
  4. 1/3 cup cocoa powder
  5. 1 tsp. salt
  6. 2 large eggs
  7. 1½ cups vegetable oil
  8. 1 cup buttermilk
  9. 2 tbsp. (1 oz.) liquid red food coloring or 2 tsp of red gel frosting tint
  10. 1 tsp. vanilla extract
  11. 1 tsp. distilled white vinegar
For the frosting
  1. 8 oz. cream cheese
  2. 5 tbsp. unsalted butter, at room temperature
  3. 2 tsp. vanilla extract
  4. 2 3/4 cups confectioners’ sugar, sifted
  5. 3.5 oz tube of black gel (like Wilton’s)
Instructions
  1. Preheat the oven to 350° F. Line cupcake pans with paper liners.
  2. In a medium bowl, sift the cake flour, sugar, baking soda, cocoa powder and salt to combine.
  3. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended.
  4. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. Don’t over mix or your cupcakes won’t be tender and light.
  5. Fill the prepared liners about half to 2/3 full.
  6. Place in the oven to bake and rotate the cupcake pans halfway through baking. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.
  7. Let cool in the pans 5-10 minutes, and then transfer to a wire rack to cool completely.
  8. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract.
  9. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes with cream cheese frosting and set aside.
  10. To make the spider webs, use the black gel and draw 4 concentric circles starting from the center with the smallest circle. Make 3 more circles, each a little larger than the last. You end up with a 4 circle pattern that looks like a target.
  11. Take your toothpick and starting in the center circle drag it thru all other circles to the outside edge of the cupcake. Repeat this all around the cupcake until you have the spider web. Always begin in the center and move to the outside edge. If you go from the outside in, you will have a different design than what you are looking for.
Notes
  1. I have also made mini versions of these cupcakes and used a few drops of orange food coloring to half of the frosting. You can place a small plastic spider on each cupcake for a creepy touch or a few monster faces!
beta
calories
347
fat
21g
protein
3g
carbs
39g
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