Here's the last Halloween cupcakes of the 3 different ones I made this week - click here for mummies and here for candy corn - these aren't as decorated but still turned out good and weren't hard to do. This technique is perfect for when you want cupcakes to look "done" but you don't want to do so much decorating.I started with a doctored up devil's food cake mix - replace the water with milk, and add an extra egg, a teaspoon of vanilla, and a handful of mini chocolate chips. Bake as directed.
For this pretty orange and white swirled frosting I made a batch of vanilla buttercream (beat one stick of butter, a pinch of salt, 1 teaspoon of vanilla, 3 1/2 cups confectioners' sugar, and a few tablespoons of cream or milk in a big bowl with a mixer), dye half of it orange. In a large piping bag fitted with a open star type decorating tip spread either color around the inside edges of the bag (see the picture) leaving the center as open as possible. I did this with a decorating knife and sort of smeared the frosting around the inside of the bag. Then add the other color to the middle of the bag, twist the top of bag and squeeze frosting out until the second color starts to come thru (otherwise you are just getting the color that is around the edges without the second color). Then hold the bag straight up and starting in the center of the cupcake make a ruffled swirly flower by spiraling the frosting toward the outside edge. I then sprinkled some with halloween sprinkles and others with orange sanding sugar. This is much easier than I'm making it sound! It's hard to see the two colors in my pictures but you do in real life :)
one year ago: pumpkin spice soap
two years ago: tissue paper flowers
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