Spooky Spider Cakes

Thursday, October 24, 2019

Try not to get spooked by this creepy, crawly dessert! Our spooky spider cake recipe takes just 30 minutes, and it's the perfect treat for Halloween!

1/3 cup flour

1/3 cup sugar + 1/4 cup

3 Tbsp dark cocoa

1/2 tsp baking soda

1/4 tsp salt

1/3 cup buttermilk

1/3 cup vegetable oil

1/2 tsp vanilla + 1/2 tsp

1 egg

1/2 cup mascarpone

1/2 cup heavy cream

1/4 cup powdered sugar

8 muffin liners

3/4 cup pomegranate juice

4 plastic spiders

muffin tin

hand mixer

pot

1. PREHEAT OVEN & MAKE BATTER

Preheat oven to 350°F
Separate egg white from egg yolk, discarding yolk or saving for another use
In a bowl, whisk buttermilk, vegetable oil, 1/2 tsp vanilla & egg white to combine
Mix flour, 1/3 cup sugar, dark cocoa, baking soda & salt in a bowl
Sprinkle flour mixture over buttermilk mixture, then stir until no streaks remain
Add 2 Tbsp of very hot water, then whisk into batter (or use 2 Tbsp hot coffee!)

2. BAKE CAKES

Place muffin liners into 8 muffin tins and lightly grease with cooking spray
Divide batter between 8 muffin liners, about half to 2/3 full
Bake for 14—16 mins, or until tops spring back when pressed gently
Let cool 10 min before removing from pan, then let cool completely on a wire rack

3. MAKE SAUCE

In a small pot over med-high, bring pomegranate juice & 1/4 cup sugar to a boil and cook until reduced by half, about 8—10 min, then let cool (the sauce will thicken as it cools)

4. MAKE FROSTING & ASSEMBLE

Using a handheld mixer, beat mascarpone, heavy cream, 1/2 tsp vanilla & powdered sugar until soft peaks form (looser frosting is easier to spread on cakes)
Remove cupcakes from muffin liners and spread some frosting on four of the cakes, then stack a second cake on top, spreading more frosting on top (and sides, if desired)

5. GARNISH & GATHER