Page 279 - Cupcakes

Set the noodles aside in separate groupings.

3. Combine the chocolate chips and milk in a medium-size saucepan over low
heat, stirring frequently, until the chocolate has melted and the mixture is
smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the
confectioners’ sugar, cereal, and the small chow mein noodle pieces until
blended. Line a baking sheet with waxed paper. Drop the chocolate mixture by
tablespoons in a slightly oblong shape (the body of the spider) onto the prepared

baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately
insert the noodle legs into the spider bodies, 4 on one side and 4 on the opposite
side. Space them evenly apart. Place the baking sheet in the refrigerator and chill
the spiders until hardened, 30 to 40 minutes.

the CupcakeDoctor says...

Once the frosting for the cupcakes is made, reserve a small amount of it to
pipe on each spider for its eyes.

4. Once chilled, remove them from the waxed paper by pushing up from the
underside of the waxed paper.

Store the spiders in a plastic storage container at room temperature for up to 2
days.

LITTLE PUMPKIN CINNAMON CAKES

• • • • •

Seeing these little orange-glazed cakes lined up on a platter gives you the feeling
that Halloween must be near! The pumpkin shape comes from baking the

cupcakes in 2½-inch Bundt muffin pans and serving them fluted side up. Don’t
fret if you don’t have any; you can still bake the batter as regular cupcakes (see
“the Cupcake Doctor says”). Use festive Halloween liners and you’re ready for
both tricks and treats.