Scary Halloween Cupcakes | Recipe
|The Scariest Cupcake Recipe Ever!|
I have to admit that I have rocked some pretty cool cakes for Chance's class over the years, so he was eager for me to come up with something for second grade. While I get my jollies being artistically creative, a budget can be restrictive. I have had a blast making cute Halloween cakes for class parties, but my 7 year old informed me this year that he was way beyond "cute". He and I searched for a compromise. He wanted kitty litter cakes or zombie heads with torn, bloody limbs while I was leaning towards fluffy bats and fun monster aliens. I finally came up with something that satisfied both of us. The perfect solution: a cauldron with slimy witch's brew!
I made yellow cake cupcakes with our yummy Tottenham recipe. Once they cooled I whipped up some of my delicious butter-cream frosting. There are many different versions of this type of frosting, but for a quick, yummy, hassle free version this is the best.
Divide your frosting into separate bowls for coloring. I like working with gel colors to get more authentic colors out of my butter-cream. You'll need a batch of lime green and a black. Pipe a thick black ring around the edge of the cupcake. Take your green icing and dot varied sized (bubbles) all over the top of the cupcake. I peeled pull-n-peel twizzlers and trimmed them to look like night crawlers. I placed gummy worms into the frosting. After I added slime I found some plastic spider rings to top them with though gummy eyeball or brains would have been perfect. Anything fun and creepy would be great! I cooked up a batch of slime and after it cooled I drizzled it on the top. These creepy, slimy, scary cupcakes were a hit! They were cute (I mean creepy and gross) and they tasted phenomenal. Chance thought they were "cool".
|First I dip, then you dip, and we dip.|
- Cake Batter Recipe:
1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream, room temperature
mix, bake at 350 F for 20 minutes.
|I'm always tempted to eat the cupcakes at this point.|
- Vanilla Buttercream
The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.
Makes 3 cups
20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
|Best Cupcake recipe ever?|
- Piping Gel Slime
2 envelopes (2 tablespoons) Knox unflavored gelatin
2 tablespoons cold water
2 cups light Karo syrup
Soak gelatin in water. Heat over low heat source until clear and dissolved. Do NOT boil. Add syrup and heat thoroughly. Cool and store in refrigerator for up to 2 months.
To Color: Add coloring paste/gel or food coloring drops to get desired color.
To Use: Put in icing bag and decorate.