Halloween Tarantula Mini Cupcakes Food

SPIDER CUPCAKES

Steps:

• Prepare cake mix batter according to package directions. , Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, combine the sugar, cocoa, butter and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. , Cool to 110°. Transfer to a large bowl. Beat until thickened and mixture begins to lose its gloss, about 8 minutes. , Cut large marshmallows in half crosswise; place a half on each cupcake. Frost marshmallow and top of cupcake. Dip cupcakes in sprinkles. Place a dab of frosting on each miniature marshmallow and press on to cupcakes. Place a dab of frosting on each M&M and press on to marshmallows for eyes. , For spider legs, use a metal or wooden skewer to poke four holes on opposite sides of cupcakes; insert a piece of licorice into each hole.

HALLOWEEN FURRY SPIDERS (TARANTULAS)

Steps:

• In a large mixing bowl, beat together butter and sugars until light and fluffy.
• Add the egg and vanilla and beat well.
• Add the cocoa, baking powder, and salt, then add the flour and beat to form a smooth dough.
• Roll out tablespoon-sized balls of dough. Thirty balls are the perfect size, and I then make the spiders in batches of six.
• Press the ends of eight pretzel sticks firmly into the dough to make legs, and place each spider on a cookie sheet.
• Bake at 350 degrees until the cookies are firm, about 10 minutes. Place on a wire rack and cool completely.
• Melt the chocolate chips and 2 tablespoons oil in the microwave or a double boiler; add additional oil if needed to make the chocolate thin enough. Put a cookie sheet under the wire rack and pour the melted chocolate over each cookie. (I usually hold the spider over the chocolate and either dip the legs in the chocolate or pour chocolate over the legs then shake to remove the excess chocolate so the excess chocolate drips back into the pot. Then I put the spider on the rack and spoon chocolate over the body.) You can scrape off the chocolate on the cookie sheet and return it to the pan periodically.
• While chocolate is still wet, coat each cookie with chocolate sprinkles.
• Press in two red candy eyes on the front of each head.
• Allow chocolate to harden before storing.