Halloween Frosting & Décor
Kids and adults alike will love these Spider Web-Decorated Cupcakes! And the fact that they’re gluten free has no bearing. Everyone will love ‘em!
Make your choice of cupcake; either gluten free from a mix ( this was Betty Crocker’s Chocolate Cake mix) or scratch. This posting is for the décor, so no recipe for the cake is here. But people wanted something easy to decorate their Halloween baked goodies, so here you go!!
Frosting: For 15 cupcakes:
1/3 cup Unsweetened Cocoa Powder
3 tbl Milk or substitute. ( I used coconut milk)
4 tbl Melted Sweet Butter or substitute of choice
1 ½ cups Sifted Confectioners Sugar, plus additional if needed.
Parchment Paper or Waxed Paper.
Can’t be easier: 1 pkg White Chocolate discs, as sold in craft or confectioner stores for melting. Check ingredients for gluten-free. They are used to make candy pops, shapes, dipped fruit, etc. That’s it!
Make the White-Chocolate Spider Webs first.
Place the chocolate discs in a microwave-safe bowl. Micro them until melted. It will be hot, so stir carefully.
Take a plastic baggie ( zip-lock type is typical here) Put it, opened, in a large mug for support while you fill it. Don’t fill it in your hand…it’s tricky, so the large cup works great.
Spoon the melted chocolate into the open bag. Close the zip-top.
Cut the tiniest bit off 1 corner on an angle. You’re making a frosting-type tip out of the bag. Don’t cut too much. We only need the smallest opening to write with. ( I had to change my bag because my first cut was too big.)
Place a piece of parchment paper on your counter, and now we’ll make the webs. As though you were writing, make a 2 to 3 inch + (plus sign)
Then make another + in the space between the lines of the first. Almost like spokes of a wheel.
Then connect the end tips with the frosting in a slight curving motion. Check out the photo to see what I mean.
You may have a couple of errors, but not to worry- it’s easy once you try.
Place the sheet of parchment paper with the white spider webs on it, on a baking sheet pan and into the fridge to harden. Should take only about 30 minutes.
When they are hard, make the frosting according to the following:
Place the sugar and cocoa in a bowl. Stir together to combine. Melt the butter in a microwave and then add, along with the milk.
Beat with a hand mixer until smooth and silky. If too wet, add a little bit more sugar until you’re happy with the consistency for spreading on the cupcakes.
You don’t need an icing bag and special tips, just use a butter knife and spread on the cupcakes.
GENTLY place your web on top, as I did, and OOH! Halloween treats are here to enjoy!