ok…so as promised here is the longest most involved cupcake recipe I’ve ever tackled, but the results are the cutest Halloween cupcakes you’ve ever seen!
I have decided to treat this like ONE massive recipe b/c I think the order I did everything in worked out perfectly. If you would like to do only one recipe here are the original ones, which I adapted mine from; ghost meringues from Food.com, pumpkin swiss meringue buttercream from Judy & dark chocolate cupcakes from Cake on the Brain (it should be noted that her cupcake recipes are the only ones I ever use)
So first I made the pumpkin part for the icing [it needs to set in the fridge for over 2hrs]
- 2 Tbsps butter
- 1 cup pumpkin puree [not pie filling]
- 1/2 cup brown sugar
- 1/4 tsp cinnamon [I used way more]
- 1/8 tsp nutmeg
The recipe was E-Z!!
1. Throw all the ingredients in a sauce pan and heat it up over med heat, stirring constantly until simmering.
2. Simmer for 5-6 mins or until mixture turns an awesome pumpkin pie colour!
3. Pour into a separate bowl and chuck it in the fridge until it’s cold. (2 or more hours).
|Halloween nail polish is completely optional, wedding ring, not so much 😛
Ok so now we have 2 hrs to kill so let’s make those darn little ghosts for the top of our cupcakes…..
Ingredients: (I think if I made this again – I would cut the recipe in half it made over 50 ghosts!)
- white of 4 large eggs
- 1 tsp cream of tartar
- 1 cup of white sugar
- 1 tsp of vanilla
Directions: PRE-HEAT OVEN 200F
1. Separate the whites from the yolks. I like to save mine for other recipes like Hollandaise sauce or egg yolk omelets.
2. Pout whites into mixing bowl and beat until it’s frothy.
|pouring egg white into mixer
3. Then add the cream of tartar and beat, slowly increasing the speed until the egg whites look smooth, glossy and resemble shaving cream.
|shaving cream consistency
4. Add about half the sugar slowly and beat until full incorporated.
5. Reduce speed to the lowest setting and add vanilla and sprinkle in the rest of the sugar.
7. Transfer to a piping bag….or in my case b/c the lady at the cake section in Fortinos wouldn’t give me any, use a ziploc bag and cut the corner 😀
8. Using a steady hand slowly push the meringue out of the bag making a blob, pull up, while still pushing and make a second blob (smaller than the first) and then do it again for the head pulling up after stopping to get the “pointed head’
|Neither Colin nor I were any good at this….and these aren’t my arms 😉
9. put the ghosts in the middle upper & lower racks and leave there for approx an hour (I checked every 20 mins) until they are hard and dry. [the recipe said to let them cool in the oven but I didn’t have time for that so I took them out /w NO issues]
10. Once the ghosts have set use edible gel colours and a toothpick to paint on eyes and mouths. Put them in an air-tight container to store.
Now onto the cupcakes – PREHEAT ovens to 350F
- 1/2 cup of unsalted butter
- 2 ounces [2 squares] dark chocolate (bittersweet)
- 1/2 cup dutch cocoa
- 3/4 cup Flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 large eggs
- 3/4 cup white sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup sour cream
1. As mentioned Pre-Heat ovens to 350F and then chop the 2 squares of bittersweet chocolate.
|Yep that is a gin & tonic, I find baking almost always requires a drink!
2. Chop butter into cubes and put it, the chopped chocolate and the 1/2 cocoa in a microwavable bowl.
3. Microwave on high for 1 min. Remove and stir until the chocolate has melted – set aside.
4. Mix flour, baking soda & baking powder together and set aside (I usually just leave them in a measuring cup.
5. Crack your eggs and throw them into mixer – whisk until nicely beaten.
6. Add sugar, vanilla & salt and mix until fully incorporated.
7. If chocolate mixture is cool then add it to mixture and stir.
8. Add 1/3 of the flour mixture and mix until fully incorporated.
9. Add the 1/2 cup sour cream and stir. Then add the remaining flour and mix until you have a beautiful batter.
10. Line cupcake tin /w liners and pour batter into them. I find /w this recipe you want to have them 3/4 of the way full.
11. Bake @ 350F for 15-18 mins or until a toothpick inserted into them comes out clean.
Ok so now we have our pumpkin in the fridge, our ghosts in a tupperware and our cupcakes cooling on the stove. All we need now if the icing….
Pumpkin Swiss Meringue Buttercream
- 4 large egg whites
- 1 cup of white sugar
- pinch of salt
- 2 cups of butter (room temp)
- 1 tsp vanilla
- prepared pumpkin [see above]
1. Separate egg whites and pour them, the sugar and salt into mixing bowl.
2. Fill a sauce pan half way with water and heat up on stove. Whisk the eggs and sugar over the heat until sugar is dissolved.
3. You will know it’s done when the mixture feels smooth btwn your fingers.
4. Starting on low and gradually increasing your speed mix until soft peaks form and then whisk on high until thick and fluffy.
5. Grab your room temp butter and cut it into tbsp sized cubes.
6. With mixer on med-low slowly add a few cubes at a time, waiting until the butter is fully mixed in before adding more.
7. Once all the butter is added throw in the vanilla and whisk until thick. My butter was a bit hard but you should have a thick bunch of buttery goodness.
8. Switch from the whisk to the paddle attachment and mix on low to remove any air.
9. Then you can grab your cold pumpkin mixture (b/c you know it’s cold enough after ALL this) and toss it in and mix.
10. At the end you should have a wonderful light beige icing. (you can store in the fridge for a week or freeze for a month or two)
11. Add red & yellow (or orange) gel colours until you get the desired Halloween colour.
Ok FINALLY we are almost done! It’s now time to incorporated EVERYTHING we’ve made and make one awesome Halloween cupcake!!
Grab your cupcakes, ghosts and put your buttercream in an icing bag (I use the Wilton 1M tip for ALL my cupcakes b/c it looks the best and it’s the easiest and quickest)
|Don’t leave your son alone /w them or he WILL bite one!
Do a simple cupcake swirl by starting in the center of the cupcake and swirling around the edges, and around once more on top of that only to end at the top /w a perfect swirl!.
Top /w cute meringue ghosts and sprinkle /w candy corn!!! You’ll be the biggest sensation at any Halloween party!
1. Was I insane to tackle this???
PS: don’t forget to check out my family’s Halloween costumes AND enter my giveaway!!!!