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Prep Time
30 Mins
Bake Time
20 Mins
Cool Time
30 Mins
Yield
Makes 1 1/2 dozen
Photo: Becky Luigart-Stayner; Styling: Linda Hirst

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

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