Ingredients

• CUPCAKES:
• 2 firmly packed cups (272g) Cambrooke Baking Mix
• 2 Tbs unsweetened powdered cocoa
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 4 Tbs (½ stick) butter, room temperature
• 1½ cups sugar
• ½ cup non-dairy liquid creamer
• ½ cup water
• 12 black gumdrops
• ICING: (ready-spread frosting is okay)
• 2 cups powdered sugar
• ½ cup butter
• 1 tsp vanilla

Directions

• CUPCAKES:
• Heat oven to 350 degrees F.
• Line 12 cupcake tins with paper cupcake liners.
• In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy.
• Beat in the rest of the ingredients until completely blended.
• Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
• Remove from pan to wire rack.
• Cool completely, about 30 minutes.
• ICING:
• In a medium bowl, using an electric mixer set on medium-high speed, beat together the butter and confectioners sugar until light and fluffy.
• Spread frosting over the tops of cupcakes.
• Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web.
• To make each spider, roll out 1 gumdrop and cut out 8 strips and roll between your fingers for legs.
• Place another gumdrop on top of cake in center of web.
• Place spider legs from gumdrop on cupcake.
• Store loosely covered at room temperature.

Nutrition

	Per Recipe	Per Serving
Protein, g	4.8	0.4
Calories	4820	400