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Almond Spider Cakes

Photo: Becky Luigart-Stayner; Styling: Linda Hirst
Prep time 30 mins
Bake time 20 mins
Cool time 30 mins

Makes 1 1/2 dozen

A web of sugary goodness awaits you in these Halloween cupcakes. Almond paste in the batter and a colorful almond glaze give these cakes a distinctive nutty taste that kids will love. Top with plastic or gummy spiders for a spooky touch.


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/2 (8-ounce) can almond paste (about 1/2 cup)
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • Almond Glaze
  • Prepared black decorating gel

How to Make It

  1. Preheat oven to 350°. Place 18 paper liners in muffin cups.

  2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar and almond paste; beat 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

  3. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter evenly into prepared muffin cups.

  4. Bake 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes from pan, and cool completely on wire racks.

  5. Spread Almond Glaze on tops of cupcakes, working with 2 cupcakes at a time. While icing is still soft, pipe a dot of black gel in center of cupcake. Pipe concentric circles around dot, and drag a toothpick from center to outer edge to resemble a spider web.