Cream shortening and sugar. Add eggs one at a time and beat vigorously. Add flavors to mixture. In a separate bowl make a paste of cocoa and food coloring and blend into shortening mixture. Sift together dry ingredients and add alternately with buttermilk to mixture. Add vinegar to mixture with last part of buttermilk. Blend well. Line a cupcake pan and bake for 17 minutes or until toothpick comes out clean at 350 degrees. Let cool completely.
» Chocolate Buttercream Frosting
1 cup butter, unsalted and softened
3 1/2 cups confectioners sugar
1/2 cup cocoa powder
1/2 tsp salt
4 Tbl heavy cream
1 tsp ADAMS BEST
Cream butter for a few minutes with a mixer on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add ADAMS BEST VANILLA, salt, and cream and beat for 3 minutes.
» Spider Assembly
48 pieces licorice laces (your choice color)
1 recipe cooked Adams Red Velvet Cupcakes
1 recipe Adams Chocolate Buttercream Frosting
1/4 cup chocolate coated candies (your choice color)
1 jar chocolate sprinkles
Cook Red Velvet Cupcakes as directed. Make 1 serving Chocolate Buttercream Frosting as directed. When cupcakes are cooled, cover with frosting and chocolate sprinkles. Place 2 candy coated chocolate pieces (your choice of color) as eyes. Cut each licorice piece into equal lengths. Stick 3 on each side into cupcake using toothpick to help push it in.
Be creative! Brightly colored eyes and legs are a great contrast to the dark chocolate icing. Everyone will gasp when they bite into the cupcake and reveal the red inside!