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Scarecrow and Spider Cupcakes

Scarecrow and Spider Cupcakes

Don't be afraid! This is a fun way to frost and decorate cupcakes that the whole family will enjoy.


  • 1 1/2 cups Original Bisquick mix
  • 1/2 cup granulated sugar
  • 1/2 cup milk or water
  • 2 tablespoons shortening
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 tub Betty Crocker Rich & Creamy vanilla or butter cream ready-to-spread frosting
  • 8 fudge-dipped flat-bottom ice cream cones
  • Betty Crocker Fruit Roll-Ups strawberry chewy fruit snack rolls
  • Shredded whole wheat cereal biscuits, crushed
  • Assorted candies, such as candy corn, red string licorice and small gumdrops
  • 32 candy eyes
  • 1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
  • 48 large black gumdrops
  • Black shoestring licorice, cut into 4-inch pieces


  1. Heat oven to 375 degrees F. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
  2. Beat Bisquick mix, sugar, milk, shortening, vanilla extract and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally.
  3. Fill muffin cups about half full.
  4. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.
  5. Immediately remove from pan; cool completely.
  6. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders.
  7. Scarecrows: Frost 8 cupcakes with vanilla frosting.
  8. Decorate each ice-cream cone with bow made with fruit rolls.
  9. Place ice-cream cone upside down on each cupcake for hat.
  10. Arrange crushed cereal on cupcakes for hair.
  11. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.
  12. Hairy Spiders: Frost 8 cupcakes with chocolate frosting.
  13. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes.
  14. Insert black licorice pieces into cupcakes for legs.
  15. Place candy eyes on large black gumdrops for eyes.

High Altitude (3500-6500 feet) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.

Recipe and photo credit: Betty Crocker 2007/TM General Mills


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