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Spiderman cupcakes recipe

Spiderman Cupcakes

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Celebrate Spiderman with these easy Spiderman cupcakes- a vanilla cupcake with vanilla buttercream. Superheroes never tasted this good. 
Course Dessert
Cuisine American
Keyword Dessert
Servings 16 cupcakes

Ingredients

Ingredients for cupcakes

  • 2 cups cake flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted softened butter at room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup shaken buttermilk

For vanilla frosting:

  • 3 cups sifted confectioners’ sugar
  • 1 cup unsalted softened butter
  • 1-2 tbsp milk or heavy cream
  • 1 tsp vanilla
  • For chocolate frosting:
  • ¼ cup butter
  • ⅓ cup cocoa
  • 1 ½ cups powdered sugar
  • 3 tbsp milk
  • ½ tsp vanilla

For decorating

  • ¼ cup vanilla frosting in a piping bag- add a little extra milk to thin it out so that it doesn’t hold its shape in the eyes.
  • 1 ½ cups vanilla frosting dyed red
  • 1 cup chocolate frosting dyed black – or vanilla dyed black in a piping bag with a #3 icing tip**

Instructions

  • Preheat the oven to 350 F or 180 C. Line 2 cupcake pans with 16-18 cupcake liners.
  • In a bowl, combine all the dry ingredients, and whisk until combined.
  • In another bowl, beat together the butter and sugar until light and fluffy.
  • Scraping down the sides of the bowl, add in the eggs and vanilla extract, beat until well incorporated.
  • Alternate with the flour mixture and the buttermilk mixture, until everything is well mixed.
  • Do not overbeat! Use a spatula to scrape down the sides of the bowl, making sure everything is combined.
  • Fill each muffin liner about 3/4 of the way full- I like to use an ice cream scoop to do this.
  • Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

For the vanilla frosting

  • Sift the sugar.
  • In a bowl, cream the butter with the vanilla, alternating with the sugar and the milk.

For the chocolate frosting

  • Melt the butter over a double boiler or in the microwave and whisk in the cocoa.
  • Alternate with the milk and powdered sugar until frosting is stiff.
  • Add in the vanilla and beat.

For decorating

  • Spread the cupcakes with red buttercream, as smooth and flat as you can get it.
  • Using a toothpick, draw the design- a line in the centre horizontally, one vertically and then 2 diagonally. It should be divided into 8 portions and resemble a pizza.
  • Draw the eyes and connect the portions with arched lines to make webs (see images).
  • Pipe the black onto the lines- except don’t fill the eyes.
  • Fill the eyes with the white buttercream reserved earlier. Done.

Notes

I have provided you with the entire process from scratch- you can use store-bought frosting and cupcakes if you prefer. You most likely won’t need the whole cup of chocolate frosting, but I like to have extra in my piping bag as it makes my life easier when I pipe lines.
Cupcake recipe adapted from Butch Bakery Cookbook, chocolate frosting from Hershey’s and vanilla frosting from Gale Gand