HALLOWEEN SPIDERWEB CUPCAKES These cupcakes are fun to serve for a children's or adult Halloween party.
Preparation 40 min. Baking 20 min. Cooling 30 min. Cupcakes Ingredients: 1 1/2 cups sugar 1/4 cup LAND O LAKES® Butter, softened* 2 eggs 1 cup LAND O LAKES® Sour Cream 1/2 cup milk 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Frosting Ingredients: 3 cups powdered sugar 1/4 cup LAND O LAKES® Butter, softened* 3 to 4 tablespoons milk Glaze Ingredients: 1 cup real semi-sweet chocolate chips 4 teaspoons shortening Instructions: Heat oven to 350°F. Combine sugar and 1/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until creamy. Add sour cream, milk and vanilla. Continue beating until well mixed. Add all remaining cupcake ingredients. Reduce speed to low; beat until well mixed. Fill each paper-lined muffin cup with about 2 tablespoons batter. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (3 to 4 minutes). Place melted chocolate in small heavy-duty resealable plastic food bag; snip tip from one corner to make very small hole. Frost 6 cupcakes at a time, using about 1 tablespoon frosting for each cupcake. (Decorate cupcakes before frosting hardens.) Place 3 concentric circles of melted chocolate on frosting. Starting at center, draw toothpick 5 or 6 times through chocolate circles to outside edge of frosting to make spiderweb design. Repeat with remaining cupcakes and frosting. Let stand until chocolate is firm. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator. TIP: Microwave chocolate chips and shortening in small heavy-duty resealable plastic food bag on HIGH until chips are melted (30 to 60 seconds). Squeeze bag several times to combine melted chips and shortening. Ingredient Substitution Index Yield: 2 dozen cupcakes Nutrition Facts (1 cupcake) Calories: 230 Fat: 10 g Cholesterol: 35 mg Sodium: 150 mg Carbohydrates: 37 g Dietary Fiber: 1 g Protein: 3 g ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them out [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
