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SPIDER WEB CUPCAKES

Spider Web Cupcackes

(Makes 12 cupcakes)

For this recipe you will need:

  • Pumpkin Cupcakes
  • Ganache Glaze and Frosting
  • 3 oz white chocolate, melted
  • Parchment cones or ziplock bag

Pumpkin Cupcakes

  • 2 Eggs
  • 1 1/2 c Sugar
  • 1 c Canned Pumpkin
  • 1/2 c Vegetable Oil
  • 1/3 c Water
  • 1 tsp Vanilla Extract
  • 1 3/4 c Flour
  • 3/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 3/4 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1/2 c Raisins (optional)
  • 1/2 c Walnuts or pecans, toasted and chopped

Preheat oven to 350°F. Combine eggs and sugar beating well in mixer. Add pumpkin, water, oil and beat again. Whisk flour, baking powder, baking soda, salt, nutmeg and cinnamon together in a mixing bowl. Add to creamed mixture and beat again. Fold in nuts and raisins, if using.

Pour into 12 muffin tins lined with paper. Bake in oven for about 20-25 minutes or until toothpick comes out clean. Allow cupcakes to cool.

GANACHE GLAZE AND FROSTING

(Makes about 3/4 cup)

  • 1/3 cup whipping or heavy cream
  • 5 oz semisweet or bittersweet chocolate, finely chopped

Place cream in a medium-large saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle chocolate into cream. Cover and allow it to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. The ganache should be of spreadable consistency (between mayonnaise and peanut butter). If not, refrigerate or leave at room temperature until firm enough to spread, but not too firm. Note: Ganache may be refrigerated up to 1 week in an airtight container or frozen up to 1 month.

To Assemble Cupcakes:

Use a small offset spatula to apply ganache generously and smoothly to the top of each cupcake. Place melted white chocolate in parchment cone or into a ziplok bag. Snip a very small opening. Place the tip over the centre of the cupcake. Squeeze gently and pipe a spiral all the way to the outer edge of the cupcake (about 4 spirals). Immediately, while the glaze and chocolate are still soft, again starting at the centre, draw the tip of a thin sharp knife or a wooden skewer out towards the edge of the cupcake. Repeat this in a spoke pattern going around the cupcake (about 6 spokes). Chill cupcakes briefly until glaze is set. Cupcakes are now ready to serve.

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