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12-14
20 minutes
25 minutes
@whiskworthtasting
These Halloween cupcakes are the perfect festive treat, combining spooky charm with delightful flavor that will enchant all your guests. Topped with vibrant frosting in haunting shades of orange and purple, they truly capture the essence of the holiday.
To add an extra touch of whimsy, each cupcake is adorned with playful decorations like candy eyeballs, mini pumpkins, and colorful skeleton sprinkles, creating an eye-catching display that’s both fun and festive. The rich, creamy frosting contrasts beautifully with the fluffy cake, ensuring a delicious balance of flavors in every bite.
1 and 1/2 cups (188g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (8 Tbsp; 113g) unsalted butter, browned over the stove and cooled slightly
2/3 cup (135g) packed light or dark brown sugar
1/3 cup (65g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80ml) milk, at room temperature
2 teaspoons pure vanilla extract
1 large apple, peeled and finely chopped (about 1 and 1/2 cups, or 180g)
First,brown the butter in a saucepan over medium heat. Stir continuously with a wooden spoon or spatula until brown bits appear at the bottom of the pan. The butter will foam up, then simmer, then start to change color. Remove it from the heat when you see brown bits appear to prevent burning, and let cool while you work on the rest of the recipe.
Preheat oven to 350F and line a cupcake/muffin tray with liners.
Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
Whisk the browned butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs and vanilla extract, then whisk in the milk. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
Fill the cupcake liners 3/4 of the way full with batter. Bake for about 20-22 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
Pairs well with vanilla, salted caramel, or brown butter frosting.
To make Halloween designs:
Mummies: White buttercream, tip K52, two candy eyeballs
Monsters: Blue buttercream, tip K49, one large candy eyeball
Pumpkin: Orange buttercream, K41, brown buttercream K55, Green buttercream K20 leaves and K01 vines
Frankenstein: Green buttercream, K41 for flat top technique, K16 purple hair, K01 black mouth, two candy eyeballs
Bat: Black buttercream, K41 with two Oreo halves, flat top technique. K20 ears, K01 mouth
Link: https://www.amazon.com/dp/B0DBLGR325
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