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Tarantulas
2013-08-06
https://www.metro.ca/userfiles/image/recipes/tarentules-6761.jpg
PT45M
PT25M
PT1H10M
CupcakesPreheat the oven to 350°F (180°C).In a large bowl, sift the flour, cocoa, baking powder, bicarbonate of soda and salt. Set aside.In a mixer bowl, cream together the butter and sugar, add the eggs and then the vanilla, while mixing continuously.Gradually incorporate the buttermilk and dry ingredients to the mixture.Divide the batter into a muffin pan with 24 muffin cups, either buttered and floured, or lined with paper liners.Bake in the centre of the oven about 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.FrostingIn a mixer bowl, mix all the butter with half the icing sugar, cocoa and milk. When the mixture is smooth, gradually add the remaining ingredients and the vanilla. Mix for about 5 minutes to obtain a smooth creamy texture. Set aside at room temperature.AssemblySpread some frosting on each cooled cupcake, insert the liquorice pieces on each side to make legs, and place two red candies on top for the eyes.
24
Metro
3
10
5
1
cupcake
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) unsweetened cocoa powder
1 tsp. (5 mL) baking powder
1 tsp. (5 mL) bicarbonate of soda
2 pinches salt
9 oz (250 g) unsalted butter, softened
1/2 cups (125 mL) sugar
2 egg
2 tsp. (10 mL) vanilla essence
1/2 cups (125 mL) buttermilk
Frosting
3/4 cup (190 mL) unsalted butter, softened
4 cups (1 L) icing sugar, sifted
2 cups (500 mL) unsweetened cocoa powder
3/4 cup (190 mL) milk
2 tsp. (10 mL) vanilla essence
decoration
thin black liquorice, cut into 2 inch (5 cm) pieces to taste
48 small red candies
Tarantulas
24
cupcakes
0:45
Preparation
0:25
COOKING
1:10
TOTAL TIME
Ingredients
-
cupcake
-
2 cups
(500 mL)all-purpose flour
-
1/2 cup
(125 mL)unsweetened cocoa powder
-
1 tsp.
(5 mL)baking powder
-
1 tsp.
(5 mL)bicarbonate of soda
-
2
pinches salt
-
9 oz
(250 g)unsalted butter, softened
-
1/2 cups
(125 mL)sugar
-
2
egg
-
2 tsp.
(10 mL)vanilla essence
-
1/2 cups
(125 mL)buttermilk
-
Frosting
-
3/4 cup
(190 mL)unsalted butter, softened
-
4 cups
(1 L)icing sugar, sifted
-
2 cups
(500 mL)unsweetened cocoa powder
-
3/4 cup
(190 mL)milk
-
2 tsp.
(10 mL)vanilla essence
-
decoration
-
thin black liquorice, cut into 2 inch (5 cm) pieces to taste
-
48
small red candies
Preparation
Cupcakes
Preheat the oven to 350°F (180°C).
In a large bowl, sift the flour, cocoa, baking powder, bicarbonate of soda and salt. Set aside.
In a mixer bowl, cream together the butter and sugar, add the eggs and then the vanilla, while mixing continuously.
Gradually incorporate the buttermilk and dry ingredients to the mixture.
Divide the batter into a muffin pan with 24 muffin cups, either buttered and floured, or lined with paper liners.
Bake in the centre of the oven about 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Frosting
In a mixer bowl, mix all the butter with half the icing sugar, cocoa and milk. When the mixture is smooth, gradually add the remaining ingredients and the vanilla. Mix for about 5 minutes to obtain a smooth creamy texture. Set aside at room temperature.
Assembly
Spread some frosting on each cooled cupcake, insert the liquorice pieces on each side to make legs, and place two red candies on top for the eyes.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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