Page 108 - Betty Crocker - Halloween Cookbook

Tarantula Treats

PREP TIME: 1 Hour 30 Minutes • START TO FINISH: 2 Hours • 48 servings (1 treat)

Cake 1. Heat oven to 350°F. Place mini paper baking cup in each of 48 mini
1 box dark chocolate cake muffin cups. Make and bake cupcakes as directed on box for miniature-
mix with pudding size cupcakes, using water, oil and eggs. Remove from pans to cooling
Water, vegetable oil and racks. Cool completely, about 20 minutes.
eggs called for on cake 2. Meanwhile, in medium bowl, place chocolate chips and butter. In
mix box
1-quart saucepan, heat whipping cream and corn syrup to boiling;
remove from heat. Pour over chocolate chips and butter; let stand
Frosting and Decorations 1 minute. Stir with wire whisk until smooth. Cover; refrigerate until
1 bag (12 oz) semisweet spreadable, about 30 minutes, stirring occasionally.
chocolate chips (2 cups)
2 tablespoons butter 3. Frost cupcakes with frosting. Place 2 jelly beans on each cupcake
(do not use margarine) for eyes. Press 8 licorice pieces into frosting on each cupcake for legs.
³ ⁄ ₄ cup whipping cream Decorate with chocolate sprinkles.
2 tablespoons light corn 1 Serving: Calories 123; Total Fat 6g (Saturated Fat 3g); Sodium 104mg; Total Carbohydrate 16g
syrup (Dietary Fiber 1g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
96 orange jelly beans, if
desired
Black string licorice,
cut into 1-inch pieces, if
desired Terrifying Tip
Chocolate sprinkles, if If you don’t have time to make 48 miniature treats,
desired
tarantulas can easily be made using regular-size
muffin cups. Simply follow the instructions on the
cake mix package for regular-size cupcakes. Be sure
to cut the licorice into 2-inch pieces instead of 1-inch
pieces for the legs.

Betty Crocker Halloween Cookbook 106 • Spooky Cupcakes & Cakes
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