Directions (continued)

• add to the creamed mixture until well combined. Stir in pecans.
• Fill paper-lined muffin cups half full. Bake at 350° for 20-25
• minutes or until a toothpick inserted near the center comes out
• clean. Cool for 10 minutes before removing from pan to a wire rack
• to cool completely.
• For frosting, in a small bowl, cream butter and confectioners' sugar
• until light and fluffy. Add the orange peel, food coloring and
• enough orange juice to achieve spreading consistency. Set aside 1/4
• cup orange frosting. Frost cupcakes.
• Transfer chocolate frosting to a heavy-duty resealable bag; cut a
• small hole in a corner of bag. Pipe a circle of chocolate in center
• of each cupcake. Pipe evenly spaced thin concentric circles about
• 1/4 in. apart. Beginning with the center circle, gently pull a
• toothpick through circles toward outer edge. Wipe toothpick clean.
• Repeat to complete web pattern.
• Cut licorice into 2-in. pieces; press eight pieces into each gumdrop
• for legs. Place reserved orange frosting in a heavy-duty resealable
• bag; cut a small hole in a corner of the bag. Pipe eyes on each
• spider gumdrop. Position on cupcakes. Yield: 1 dozen.