Spider Cupcakes:Fun and Easy to Make
Simple and delicious spider cupcakes , come and try it!
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What I love about this Spider Cupcakes recipe?
EASY – This is an easy dessert to make while still being festive and impressive! If you’re looking for festive cupcake ideas, try my “Spider Cupcakes”!
A Kids Favorite – The kids loved helping me make it and this cake was a favorite party treat!
Quick - no complicated ingredients are required, the steps are simple, you can make it just by following the steps!
To make spider cupcakes ?
Eggs: provide structure and leavening, forming the basic structure of the cake, making the cake soft but with a certain toughness.
Corn oil: Keeps the cake moist and forms a layer of oil film inside the cake to prevent moisture from evaporating, allowing the cake to maintain a soft and moist texture for a longer period of time.
Milk: Adjust the consistency of the batter to make it have appropriate fluidity for easy stirring and subsequent decorating operations.
Low-gluten flour: Builds the framework and forms the main structure of the cake, while making the cake light and fluffy.
Granulated sugar: provides sweetness to the cake.
Lemon juice: neutralizes the alkalinity of egg white, making it easier for the egg white to form a delicate and stable foam structure during the whipping process.
Whipping cream: creates a delicate and dense cream texture, adding rich and mellow milk flavor and silky taste.
Oreo cookies: The unique chocolate flavor and sweet cream filling of Oreo cookies bring rich layers and unique flavor to the cup lid cream.
INGREDIENTS
MAIN INGREDIENTS
- 3 eggs
- 5g Bamboo Charcoal Powder
- 40g milk
- 45g low-gluten flour
- 230g whipping cream
- 2 packs of Oreo cookies
ACCESSORIES
- 30g corn oil
- 44g fine sugar
- A little lemon juice
DIRECTIONS
STEP 1
Processing cupcake ingredients:
Separate the egg white from the egg yolk and put the egg white in the refrigerator for 20 minutes;
Heat corn oil to about 70 degrees, pour in bamboo charcoal powder and mix well;
Then add room temperature milk and stir until emulsified, sift in low-gluten flour and stir evenly;
Finally, add egg yolk and stir into egg yolk paste.
STEP 2
Beat the egg white:
Take out the frozen egg whites, squeeze in a little lemon juice, and beat until foamy;
Add 25g of fine sugar in 3 batches and beat until the egg white paste forms a small curved hook shape.
STEP 3
Mix the batter:
Take 1/3 of the egg white paste and mix it evenly with the egg yolk paste;
Then pour the mixed batter into the remaining egg white paste and stir evenly by turning it over.
STEP 4
Bake cupcakes:
Put the mixed batter into a piping bag and squeeze it into the paper cup mold;
Preheat the oven to 110°C for 10 minutes, put the cupcakes in and bake for 30 minutes;
After baking, take out and let cool, set aside.
STEP 5
Make the cup lid cream:
Put the Oreo cookies into a bag and crush them;
Add 15g of white sugar to 180g of whipping cream and beat until 90%;
Pour in crushed Oreos and mix well.
STEP 6
Make spider leg cream:
Add 2g bamboo charcoal powder and 4g fine sugar to 50g whipping cream;
Beat until 90% cooked and set aside.
STEP 7
Assemble the cake:
Squeeze a layer of cup cream on the surface of the cupcake and place an Oreo cookie.
Squeeze the spider leg cream one by one and draw them into the shape of spider legs;
Finish off your spider cupcakes by adding the eyes.
Common Mistakes to Avoid
Cupcake Making
Whipping egg whites: Make sure the container is free of oil and water to avoid over-whipping resulting in dryness and cracking, or under-whipping resulting in collapse.
Mixing the batter: Avoid over-mixing to prevent gluten formation, but also ensure that it is mixed evenly so as not to affect the texture and taste.
Baking: Strictly control the oven temperature and time to prevent the cake from being burnt, undercooked, dry or collapsed.
Cup lid and spider leg cream making
Whipping cream: Refrigerate the egg whites thoroughly before whipping, and pay attention to the degree of whipping to prevent water and oil separation or over-whipping.
Ingredient ratio: Don’t use too much Aoao crushed pieces in the cup lid cream and too much bamboo charcoal powder in the spider leg cream, so as not to affect the taste and appearance.
Assembly
Decoration: Make sure the cream on the cup lid is evenly spread so that the Oreo and spider foot cream are firmly fixed to prevent falling or deformation.
Hygiene: Keep the operation clean to avoid contamination of the cake.
More delicious desserts to try
Air Fryer Chiffon Cake: Soft, Fluffy, and Irresistible!
Homemade Portuguese Custard Tarts
Pumpkin Baked Custard: Sweet, Rich, and Creamy
Easy Tiramisu Recipe (No-Bake!)
Christmas Cookies in a Tin with Cookie Shell
How to store and reheat
Refrigerated Storage:
If you can’t finish the spider cupcakes, you can wrap them in a sealed container to prevent odor and moisture from entering, and then put them in the refrigerator. They can be kept for about 3 days. When refrigerating, be careful not to stack them to avoid crushing the cakes.
Freezer Storage:
If you want to store it for a long time, you can put the spider cupcakes in a sealed plastic container and then store it in the freezer. This method can keep it for 1-2 months.
Note that before freezing, it is best not to apply cream on the cake to avoid affecting its shelf life.
Heating method
Recommended oven heating:
The heat from the oven keeps the cupcakes crispy.
Preheat the oven to 150°C and place the spider cupcakes in the middle of the oven for approx. 2-3 min.
During the heating process, please pay close attention to the condition of the cake to avoid overheating and causing the cake to become dry or burnt.
Recipe analyzer
- Recipes: Spider Cupcakes:Fun and Easy to Make
- Main Ingredients:6
- Servings per recipe:1
- Servings size:554 g
-
Energy (calories)：1285 kcal
-
Protein：57.38 g
-
Fat：89.94 g
Why gray?
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Carbohydrates：66.7 g
-
Protein: 18%230 kcal
-
Fat: 62%796 kcal
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Carbohydrates: 20%261 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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