Wooly Spider Cupcake idea

I have a slide video for you explaining how I like to make my wooly spider cupcakes.  I make these every year for Halloween guys and they are so easy to make. I hope my tips are helpful.

Make these spider cupcakes for:

• Halloween
• National Save a Spider Day
• or for any spider theme party.

Boozy Bourbon Chocolate Cupcakes Recipe

Boozy Bourbon Chocolate Cupcakes Recipe 
Originally uploaded by Betty Crocker Recipes

My First Bite For 2012! Today I've picked "Boozy Bourbon Chocolate Cupcakes" to bring in the New Year. This Betty Crocker recipe is made with bourbon whiskey and will be perfect for my first bite for 2012! I just love the marshmallow cream frosting and it even has vanilla flavored vodka in it. In fact it has coffee liquer in the filling too! Let me tell you it is fantastic! Happy New Year Everyone! A toast to 2012, bourbon & chocolate! Wishing you and yours a happy, healthy New Year packed full of mouth watering foods. - Clink Clink!

INGREDIENTS:

Cupcakes:
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla

Filling:
3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur

Frosting:
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar

Garnish:
1/4 cup coffee liqueur

DIRECTIONS;

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).

2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3. Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.

4. For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.

5. To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Vanilla Bean Cupcakes Recipe

Every November 10th is National Vanilla Cupcake Day and in honor of this holiday I've picked this Vanilla Bean Cupcake recipe to pass on to everyone. I love how the vanilla bean speckles the cake and the icing. Last year I saw this recipe used for a black tie event. The paper cups were in black, and the white icing with black specks made it look so rich. :) It's amazing how just by changing the color of the paper can change it's looks completely.

Vanilla Bean Cupcakes Recipe
Originally uploaded by Betty Crocker Recipes

Cupcakes:
2 vanilla beans, each cut in half lengthwise
1 1/2 cups milk
2 1/2 cups Gold Medal® all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
4 eggs

Frosting:

• 4 cups powdered sugar
• 1 cup unsalted butter, softened
• 1/8 teaspoon salt
• Reserved 1/4 cup milk-vanilla seed mixture

DIRECTIONS:

1. Scrape vanilla bean seeds into microwavable bowl; add beans to bowl, cover beans with 3/4 cup milk. Microwave on High 1 minute or until mixture boils. Let stand 15 minutes. Remove beans. Add remaining milk to warm milk mixture, stir well. Reserve 1/4 cup milk mixture.

2. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt. In large bowl, beat 3/4 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well. On low speed, alternately add flour mixture and milk mixture, beating just until blended. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick comes out clean. Cool 5 minutes. Remove to cooling racks. Cool completely. in large bowl beat frosting ingredients on low speed until blended, adding 1 tablespoon reserved milk mixture at time. Frost cupcakes.
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Friendly Ghost Cupcakes Recipe

Friendly Ghost Cupcakes Recipe
Originally uploaded by Pillsbury.com

Halloween Celebration Food

Pillsbury does it best!


Ingredients:

• 3 cups baking mix
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/4 cup butter or margarine, softened
• 2 teaspoons pumpkin pie spice
• 1/4 cup milk
• 4 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 package (3 oz) cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 teaspoons vanilla
• 4 1/2 cups powdered sugar
• 2 teaspoons miniature chocolate chips

Directions:

1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups.

2. In large bowl, beat Bisquick mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.

3. Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.

4.Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fluffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. If too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.

5.Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.
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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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 Live everyday like a Holiday is the official blog of www.gone-ta-pott.com.
Visit our site for celebrations and holiday information.

• This post is in honor of: Halloween
• Cool Food for Kids Month
• National Dessert Month

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Corn on the Cob Cupcakes

Corn on the Cob Cupcakes
Originally uploaded by Gourmet-Mom-on-the-go

It's National Buttered Corn Day (August 23) and what dessert is fit for this holiday you ask?? Well corn on the cob cupcakes with a pat of butter of courseee!

I've made these myself for a Fall Harvest party several years ago and forgot all about it until I ran across this photo when I was researching about National Buttered Corn Day. I remember I bought the yellow jelly beans at a candy store in the mall and they were called "buttered popcorn jellybeans" For the pat of butter I think I used flavored tootsie rolls but the photo says they used yellow starburst candy or yellow candy melts.

Such a cute idea don't you think? When I made them it for for a party of adults and I didn't have to worry about any children getting hurt by the corn cob handles on the side. These days though you can find corn cob handles that don't have the really sharp tips to them and if your still worried about it, just pull them out before you hand it over to a child.

You know, I bet this would be a fun project for the kids to do. They would get a kick out of putting the jelly beans all in row.