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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.

Julia Rutland
Recipe by Coastal Living October 2014

Gallery

Credit: Becky Luigart-Stayner; Styling: Linda Hirst

Recipe Summary

prep:
30 mins
bake:
20 mins
cool:
30 mins
total:
1 hr 20 mins
Yield:
Makes 1 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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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