|
1 pkg |
Betty Crocker Supermoist Devil's Food cake mix |
1 pkg |
|
1 1/3 cups |
water |
320 ml |
|
1/2 cup |
vegetable oil |
120 ml |
|
3 |
eggs |
3 |
|
1 tub |
Betty Crocker Rich & Creamy Deluxe White frosting |
1 tub |
|
3 drops |
red food colour |
3 drops |
|
4-5 drops |
yellow food colour |
4-5 drops |
|
1 tube |
Betty Crocker black decorating gel |
1 tube |
|
48 |
large black gumdrops |
48 |
Directions:
- Heat oven to 350°F (177°C). Line 24 medium muffin cups with paper baking cups. Mix Betty Crocker cake mix according to package directions using water, oil and eggs. Fill cups 2/3 full.
- Bake 22 to27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; cool completely, about 30 minutes.
- Tint frosting with red and yellow food colours to make orange frosting. Spread frosting over cupcakes.
- Squeeze circles of decorating gel on each cupcake; pull knife through gel from centre outward to make web. To make each spider, roll out one gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place a spider on top of each cupcake. Store loosely at room temperature.
Tip: Turn these into Christmas Holly Wreath Cupcakes by using green-tinted frosting, and squeezing circles of Betty Crocker red decorating gel on each. Top with small red cinnamon candy 'berries'.
Recipe courtesy of Betty Crocker
Click here to download as a pdf file
Back to Recipe Archive Main page