Halloween Party Cupcakes: A Must Try Recipe!

My Website link for : Wooly Spider Cupcakes

Bisquick Recipe from 1993:
Bisquick Classics and New Favorites

A couple of years ago I published an article about tips on making my wooly spider cupcakes. In the article I said to use the cupcake recipe of your choice. Well ever since then I get emails asking for the recipe I used. Well today someone emailed me once again so I decided this was the perfect time to post the recipe to my blog. Why now you ask?

Because I'm bringing this recipe to a Cookbook Party hosted by Louise of Months of Edible Celebrations. Louise is celebrating her Blogoversary by throwing a Cookbook Party, and October being the National Cookbook Month! There's a whole list of food celebrations just for the month of October! I'm submitting this recipe in honor of not just Halloween but National Dessert Month & Cool Food for Kids Month. This recipe is coming straight from "Betty Crockers Bisquick Classics and New Favorites." Published in November 1993.

Now with this recipe, you get the ingredients to make cupcake with bisquick and how you decorate it is up to you. In their cookbook they give suggestions but I decided to go with my own design (which was spiders) and use their recipe.

Bisquick is a pre-mixed baking product sold by  General Mills under their Betty Crocker brand, consisting of flour, shortening, salt, and baking powder (a leavening agent).

If your from an area that doesn't sale bisquick you can do this: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

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Their cookbook says "These kid-pleasing cupcakes are perfect for birthdays or school parties. Children will love to help with the decorating."  (page 79)

I stacked them on a cupcake stand

Halloween Party Cupcakes

• 1 1/2 cups Bisquick Original baking mix
• 1/2 cup sugar
• 2 tablespoons shortening
• 1 teaspoon vanilla
• 1 egg

Heat oven to 375 degrees. Grease and flour medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.

Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about one-third full.

Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool completely. Prepare your frosting mix as directed. Then frost and decorate cupcakes. 16 cupcakes!
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• This post is in honor of: Halloween
• Cool Food for Kids Month
• National Dessert Month

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