Halloween Cupcake Recipes
Source:- Google.com.pk
Terrify and delight this Halloween with a dramatic chocolate red velvet cake, sandwiched with an easy cream cheese frosting
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Hair-Raising Halloween Monster Cupcakes
It’s easy to make these hair-raising cupcakes using Wilton Halloween Monster Disposable Bakeware. Just place on a baking sheet, no special pan needed
Ingredients
Favorite cupcake mix or recipe
Buttercream Icing Recipe
Orange Icing Color Easy-Add Orange Icing Color Add to shopping list Orange Icing Color
Red-Red Icing Color (Combine Orange with Red-Red for orange shown) Easy-Add Red-Red Icing Color Add to shopping list Red-Red Icing Color
Violet Icing Color Easy-Add Violet Icing Color Add to shopping list Violet Icing Color
Rose Icing Color (Combine Violet with Rose for violet shown) Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
Lemon Yellow Icing Color Easy-Add Lemon Yellow Icing Color Add to shopping list Lemon Yellow Icing Color
Leaf Green Icing Color (Combine Leaf Green with Lemon Yellow for green shown)
Instructions:
step 1
Make cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes in disposable bakeware on cookie sheet according to package directions.
step 2
Decorate cupcakes. Prepare buttercream icing following recipe directions. Tint portions of icing orange, violet and green. Use tip 18, cut disposable decorating bags and green or orange icing to pipe pull-out stars on top of half of the cupcakes. Use tip 233, cut disposable decorating bags and violet or yellow to pipe pull-out grass on top of the other half of cupcakes.
Broken Glass" Cupcakes
The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.
INGREDIENTS
FOR THE CUPCAKES
4 1/2 cups cake flour (not self-rising)
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Salt
1 1/2 cups whole milk
1 tablespoon pure vanilla extract
2 sticks plus 2 tablespoons unsalted butter, room temperature
2 1/4 cups granulated sugar
7 large egg whites, room temperature
FOR THE CARAMEL
1 1/2 cups granulated sugar
3/4 cup water
FOR THE FROSTING
1 pound cream cheese, room temperature
2 sticks unsalted butter, room temperature
6 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
1 cup cherry preserves, strained, for garnish
DIRECTIONS
Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.
Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.
In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.
Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted
into the center of each comes out clean and the tops spring back when lightly touched, 18 to
20 minutes. Let cool completely in tins set on wire racks.
Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.
Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale
and fluffy. Gradually add confectioners' sugar and vanilla. Beat until creamy and spreadable.
Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel "glass" in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.
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Halloween Cupcake Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Halloween Cupcake Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Halloween Cupcake Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
Halloween Cupcake Recipes Recipes for Halloween Cupcakes Cookies Punch Cakes with Pictures Party Food Jello Shots Cake Party Deviled Eggs Photos
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