Red Velvet Spider Web Cupcakes

将烤箱预热至350°，并用纸衬里24个松饼杯。用蔬菜喷雾剂喷涂纸衬里。在一个中等大小的碗中，将面粉，可可粉，小苏打和盐搅拌在一起。在一个小碗中，用红色食用色素，醋和香草搅拌酪乳。亚搏电竞在一个大碗中，使用手持电动搅拌机，用中等速度的油和鸡蛋搅拌糖，直至混合。打入酪乳混合物直至混合，然后以低速打干成分直至光滑；必要时刮下碗的侧面和底部。

将面糊倒入准备好的杯子中，将它们装满三分之二。在烤箱的上部和下三分之一烘烤约30分钟，直到纸杯蛋糕升起，并在中心插入一条串串干净；将平底锅从烘烤的一半将锅从顶部到底部和前后移动。让蛋糕在平底锅中稍微冷却，然后将它们放在架子上，然后完全冷却。

Bring a large saucepan of water to a boil. Add the tapioca and boil, stirring, until softened but still slightly chewy, about 15 minutes. Drain the tapioca and cool it under running water; shake dry.

In a medium bowl, beat the butter with 1/2 cup of the confectioners' sugar until fluffy. Add the Marshmallow Fluff and beat until smooth. Fold in the drained tapioca. In a medium bowl, whisk the remaining 1 cup of confectioners' sugar with a few teaspoons of water to make a white glaze that is loose enough to pipe.

In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Let stand until melted, then whisk until smooth. Transfer the chocolate frosting to a shallow bowl.

填补挤花袋配有切成1/4英寸的平原小费with the tapioca filling. Poke the tip deep into the center of each cupcake and pipe in the tapioca filling; wipe off any filling that oozes out of the top. Dip the tops of the cupcakes in the chocolate frosting, then stand the cupcakes upright onto a baking sheet. Fill a pastry bag fitted with a fine tip with the white glaze. Pipe a fine spiral or concentric circles on the top of each cupcake, then drag the tip of a skewer or toothpick from the center outwards to form the spider web design. Let the frosting and glaze set before serving.