Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 12 cupcakes
These spider cupcakes are made with yellow cake and chocolate frosting, decorated to look like spiders with chocolate sprinkles, googly eyes and licorice legs. They’re really easy to make and they’re perfect for a not-so-spooky Halloween celebration.
Cupcakes:
- 1/3 cup canola oil
- 1/2 cup dairy free milk (we used cashew)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse salt
Frosting:
- 1/2 cup vegetable shortening or dairy free butter
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 1/4 cups powdered sugar
- 3 - 4 tablespoons dairy free milk
Decorating:
- Chocolate sprinkles
- Candy eyes
- Black licorice strings
Preheat oven to 350˚ and line a muffin tin with paper cupcake liners.
In a large bowl, whisk together the oil, milk, sugar, vanilla extract and eggs until smooth. Slowly whisk in the flour and baking powder until fully incorporated and smooth.
Divide the batter between cupcake liners (about 1/3 cup in each) and bake for 18 - 20 minutes (an inserted toothpick should come out clean). Remove from oven and allow the cupcakes to cool for about 10 minutes before transferring to a cooling rack. Allow them to cool completely before frosting.
While the cupcakes are baking, beat shortening, cocoa powder and vanilla extract until light and fluffy. Add salt and powdered sugar in about 1/2 cup increments until fully incorporated. Add milk until desired consistency has been reached.
To decorate: pipe or spread frosting on top of the cupcakes and immediately dip into a bowl of chocolate sprinkles to coat. Add pieces of licorice strings on each side for legs and top with googly eyes.
Calories: 320kcal Carbohydrates: 46g Protein: 3g Fat: 15g Trans Fat: 1g Cholesterol: 27mg Sodium: 182mg Fiber: 1g Sugar: 35g