https://cyrusramsey.com/halloween-vanilla-cupcakes-ghosts-bats-pumpkins/
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour (180 g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter (113 g), softened, for the cakes
- 3/4 cup granulated sugar (150 g)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract, divided
- 1/2 cup whole milk (120 ml), at room temperature
- 3/4 cup unsalted butter (170 g), softened, for frosting
- 3 cups confectioners’ sugar (360 g), sifted, plus a little for rolling fondant
- 2–3 tablespoons whole milk for frosting
- 1 tablespoon unsweetened cocoa powder (5 g)
- Orange gel food coloring
- About 7 oz ready-to-roll edible fondant (200 g), divided into white, black and orange; use precolored fondant or food coloring
Method
Recipe by Heather Schiefelbein.
- Heat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Whisk flour, baking powder and salt together.
- Beat the 113 g butter and granulated sugar for 2–3 minutes until lighter and fluffy. Beat in eggs one at a time, then 1 1/2 teaspoons vanilla. On low speed, add half the flour mixture, the 1/2 cup milk, then the remaining flour, mixing just until combined. Scrape the bowl; avoid prolonged beating.
- Divide batter evenly among the 12 liners, filling about two-thirds full. Bake 18–22 minutes, until a toothpick inserted into the center comes out without wet batter and the tops spring back lightly. Cool in the pan for 5 minutes, then on a rack until completely cool, about 45 minutes.
- For frosting, beat the 170 g butter until smooth. Add confectioners’ sugar gradually on low speed, then the remaining 1/2 teaspoon vanilla and 2 tablespoons milk. Beat 2 minutes. Add remaining milk a teaspoon at a time only if needed to pipe. Reserve one-third in a second bowl and mix in cocoa, adding a few drops of milk if stiff. Tint the larger portion orange.
- Pipe orange swirls on eight cooled cupcakes and cocoa swirls on four. A large star tip works well; spreading with a small knife also works. Do not frost warm cakes.
- On a surface lightly dusted with confectioners’ sugar, roll black fondant about 1/8 inch thick and cut small bats with a food-safe cutter or clean knife. For ghosts, drape small white fondant circles over little white fondant balls and press on two tiny black eyes. For pumpkins, shape orange fondant balls, indent curved lines with a blunt skewer and add small black stems. For witch hats, set small black fondant cones on black fondant disks. Use a dab of water to attach fondant pieces. Make 12 small toppers in any mix; use only edible decorations, with no hidden sticks or supports.
- Set a topper on each cupcake shortly before serving. For a web, roll thin white fondant strands and lay three crossing lines with short connecting arcs across a frosting swirl. Keep decorations small so the cakes are easy to eat.
Serving, useful notes and storage
Contains wheat, milk and egg; check fondant and color labels for other allergens. Avoid raw batter. The pictured assortment is serving inspiration, so your handmade shapes will vary.
For 24 cupcakes, make two complete 12-cup batches. This recipe uses vanilla cake and two frostings; it is distinct from the archive’s chocolate cake-mix witch-hat cupcakes.
Refrigerate frosted cupcakes in a covered container at 40°F or colder and use within 3 days. Keep out for no more than 2 hours, or 1 hour above 90°F. Add fondant near serving time because refrigerator moisture can soften it. Unfrosted cooled cakes can be frozen airtight for up to 2 months.
Photo is serving inspiration; recipe developed independently and not kitchen-tested.
Photo: Monstera Production / Pexels: Original photograph · License.