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Web-Topped Cupcakes

Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Makes 24 cupcakes

Ingredients

  • 24 plain unfrosted store-bought cupcakes
  • 480 g about 2 cups black tinted buttercream or black tube gel icing (base coat)
  • 240 g 1 cup white buttercream or white tube gel icing in a piping bag
  • 24 toothpicks
  • 24 small plastic spider rings or candy spiders for garnish
  • Black sanding sugar optional, for texture
  • Offset spatula
  • Piping bag fitted with a small round tip or a zip-seal bag with one corner snipped

Instructions

  • Spread or pipe a smooth layer of black buttercream on top of each cupcake using the offset spatula. The surface should be as flat as possible.
  • Fill the piping bag with white buttercream. Pipe a small dot in the centre of each cupcake, then pipe concentric circles outward from the centre, spacing them about 0.8 cm (0.3 in) apart, stopping before the edge.
  • Immediately drag a toothpick from the centre dot outward to the outer ring in a straight line, dividing the circle like a clock face. Wipe the toothpick clean and repeat at equal intervals around the circle to create 6 to 8 web sections.
  • Scatter a pinch of black sanding sugar around the outer edge of each cupcake if using.
  • Press a plastic spider ring or candy spider into the centre of the web.
  • Refrigerate until 20 minutes before serving. The web pattern will stay crisp when chilled.