Tarantula Treats: A Spooky Recipe for Halloween Fun!
Posted on: October 29, 2021
When my children were growing up, baking goods for their holiday class-parties filled me with fright! We’re not big bakers in my family, so I was always on the lookout for ways to have our treats stand out, be safe to eat and delight all without my needing to be a culinary whiz!
With Halloween around the corner, whether holiday class-parties are back in full swing or you’re planning a themed party at home, this recipe from our friends at Metro is sure to surprise and delight anyone looking to get into the spooky spirit!
These Tarantula Treats can be made completely from scratch, or you can substitute home-baked cupcakes with Metro’s Two-Bite Brownies™ and cans of ready-made frosting for those last-minute bakers among us! Both versions will turn out delicious and delightfully scary.
Get your little bakers involved, have them assemble the Tarantula Treats for you once they’ve completely cooled. Add some extra flair to your Tarantula Treats with Halloween Confetti Sprinkles™ found at Bulk ‘N’ Bits.
Missing the right-sized cupcake pan? Kitchen Stuff Plus has you covered for all your baking accessory needs.
INGREDIENTS:
Cupcakes (Makes 24 Tarantula Treats)
2 cups (500 mL) all-purpose flour
½ cup (125 mL) unsweetened cocoa powder
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) baking soda
⅛ teaspoon (½ mL) salt
1 cup (250 g) unsalted butter, softened
½ cup (125 mL) sugar
2 eggs
2 teaspoons (10 mL) vanilla extract
½ cup (125 mL) buttermilk (If you can’t get buttermilk, I’ve added a sure-fire easy DIY recipe to make it, found at the end under Recipe Tip.)
Icing
¾ cup (190 mL) unsalted butter, softened
4 cups (1 L) icing sugar, sifted
2 cups (500 mL) unsweetened cocoa powder
¾ cup (190 mL) 2% OR 3.25% homogenized milk
2 teaspoons (10 mL) vanilla extract
Decorations
Black thin licorice laces for legs, cut into 2-inch (5 cm) pieces, 8 per treat
48 small red candies for eyes
PREPARATION:
Cupcakes
- Preheat the oven to 350°F (180°C).
- Into a large bowl, sift the flour, baking soda, cocoa powder, baking powder and salt. Set aside.
- In another large bowl, cream together the butter and sugar, then add the eggs, then the vanilla extract, while mixing continuously.
- Gradually add the buttermilk and the dry ingredients into the wet mixture.
- In a pan(s) for 24 cupcakes, and either butter, flour or line the cupcake cups with paper liners.
- Divide the batter equally into the 24 cupcake cups.
- Place in the center of the preheated oven and bake for 25 minutes or until a toothpick inserted into the cupcake’s center comes out clean.
- Place the 24 cupcakes on a rack to cool.
Icing
- In a bowl, mix the butter with half of the icing sugar, the cocoa powder and the milk.
- When the mixture is smooth, gradually add the remaining icing sugar, cocoa powder, milk and vanilla extract.
- Mix for approximately 5 minutes until icing has a smooth, creamy texture. Set aside.
Assembly
- Spread some icing on the top of each cooled cupcake.
- For tarantula legs, insert 8 black licorice pieces (4 per side) on each cupcake.
- For tarantula eyes, place 2 red candies atop the icing of each cupcake.
Recipe Tip:
DIY ½ cup buttermilk
- Pour a ½ tablespoon of white vinegar OR lemon juice OR cream of tartar into a 1-cup measure.
- Fill with either 2% or 3.25% homogenized milk until it measures ½ of a cup.
- Gently stir the mixture and let it sit for approximately five minutes before using.
Store your Tarantula Treats in an airtight container.
Recipe courtesy of our friends at Metro. Share your creations with us on Instagram by tagging @cloverdalemall.
~ Claudia, Guest Services Representative