Wednesday, October 27, 2010

Skeleton Cupcakes & Michael Jackson’s Gloves found in Atlanta

Posted by Dee Stewart at 4:28 PM 1 comments Links to this post

Skeleton Cupcakes

This has been a busy week, but believe me I haven’t forgotten about Halloween cupcakes, Below is a recipe for these Skeleton Cupcakes from Woman’s Day. If you don’t have time I spotlighted two Atlanta cupcakeries that have great Halloween cupcakes you can order and pickup. If you spot any great cupcakes or would like to share your own drop the link here.

    • 1 box (18.25 oz) devil's food cake mix
    • 1 1/2 cups lowfat buttermilk
    • 3 large eggs
    • 1/4 cup canola oil
    • 16 oz each) dark chocolate frosting
    • Decoration: black gel or paste food color, 24 marshmallows, 24 (4-in. ) thin breadsticks (grissini) or lollipop sticks, a clean artist's brush, 24 grape fruit leather snacks (like FruitaBu), black decorating sugar, red nonpareil candies

Directions

Heat oven to 350°F. You'll need 24 regular-size muffin cups lined with paper, foil or Halloween-themed liners.

Beat cake mix, buttermilk, eggs and oil in large bowl with mixer on medium speed 2 minutes or until just blended. Divide batter between muffin cups (1/4 cup batter per cup).

Bake 24 minutes, or until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 15 minutes before removing cupcakes to rack to cool completely.

Tint chocolate frosting black with food color; frost cupcakes.

To decorate: Slightly flatten marshmallows with palm of your hand. Insert a broken length of breadstick or lollipop stick into each marshmallow. Place some black frosting in a microwave-safe custard cup and microwave about 5 seconds, until thin and runny. Paint skeleton faces onto marshmallows with a fine paintbrush.

Using the photo as a guide, cut fruit leather into bat wings with scissors; press in decorating sugar to coat. Roll fruit leather scraps into small balls, then shape into bat heads with ears; coat heads in sugar. Attach 2 nonpareil candies for eyes with a dab of frosting.

To assemble: Using photo as guide, stand bat wings upright in frosting on top of cupcakes. Insert a skeleton head behind wings into middle of cupcake. Attach a bat head in middle of wings with frosting.

Plan Ahead: You can bake cupcakes 2 weeks ahead and freeze. Frost and decorate up to 1 day ahead, cover and keep at room temperature.

Read more: http://www.kitchendaily.com/recipe/skeleton-cupcakes-82822#ixzz13bYaqCWx

Halloween Cupcakes from Lenox Cupcakes

Simply Sweet & More’s Michael Jackson glove cupcakes

Thursday, October 7, 2010

Twilight Cupcakes

Posted by Dee Stewart at 9:02 AM 1 comments Links to this post

Halloween’s  coming and we got cupcakes on the brain.  And a good book, of course. So when I saw these  photo of vampire bite cupcakes from Homemaker’s Habit,  I got tickled. Twilight is one of my favorite books. My BFF Natasha and I read the whole series and had the nerve to sit through a triple feature with teeny boppers screaming at the top of their lungs. I'll make these for girlee and re-read Breaking Dawn.









Here’s the recipe:
Red Velvet "Vampire Bite" Cupcakes
makes 22 regular size cupcakes

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 oz. red food coloring (one full bottle)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Preheat oven to 350 degrees F. Line two 12-cup muffin tins with cupcake liners and set aside. In a medium bowl, sift together cake flour, baking powder, and salt and set aside. In a smaller bowl, whisk together the food coloring and cocoa powder to form a thin paste and set aside.
In the bowl of a stand mixer (or large bowl that can be used with a hand mixer), beat butter and sugar together until light and fluffy. Add eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.
Next, with the mixer on low speed, add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beating until well combined, and continuing to scrape the sides of the bowl with a rubber spatula.
In a small bowl, mix vinegar and baking soda. The mixture will fizz when combined so be sure to use a bowl large enough to contain it. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full -- an ice cream scoop measures the perfect size.
Place cupcakes in the oven and bake for approximately 20, rotating pans halfway through. To check doneness, insert a toothpick in the center of a cupcake in the middle of the tin. If it comes out clean, the cupcakes are ready. Remove from oven and let cool in the muffin tins for a few minutes, then move to wire rack to cool completely. Frost with cream cheese frosting (below) and, if desired, decorate with vampire bite marks.
Cream Cheese Frosting
frosts apx. 2 dozen cupcakes
1 stick unsalted butter, softened
1 8oz. package cream cheese (or lite cream cheese), softened
1/2 teaspoon vanilla extract
2 1/2 cups powdered sugar
2 teaspoons whipping cream (more or less as needed to acheive the consistency you desire)
Using a stand or hand mixer, cream together butter and cream cheese until smooth. Add in vanilla. With the mixture on low speed, gradually add in powdered sugar, a little at a time until smooth and fluffy. Add in whipping cream and whip on high until frosting is smooth and creamy. Spoon frosting into a pastry bag (I just use a 1 qt Ziploc bag with the tip sliced off) and pipe onto cooled cupcakes. Decorate as desired and enjoy.
Also visit Homemaker’s Habitat. It is a fun blog.

Wednesday, October 27, 2010

Skeleton Cupcakes & Michael Jackson’s Gloves found in Atlanta

Skeleton Cupcakes

This has been a busy week, but believe me I haven’t forgotten about Halloween cupcakes, Below is a recipe for these Skeleton Cupcakes from Woman’s Day. If you don’t have time I spotlighted two Atlanta cupcakeries that have great Halloween cupcakes you can order and pickup. If you spot any great cupcakes or would like to share your own drop the link here.

    • 1 box (18.25 oz) devil's food cake mix
    • 1 1/2 cups lowfat buttermilk
    • 3 large eggs
    • 1/4 cup canola oil
    • 16 oz each) dark chocolate frosting
    • Decoration: black gel or paste food color, 24 marshmallows, 24 (4-in. ) thin breadsticks (grissini) or lollipop sticks, a clean artist's brush, 24 grape fruit leather snacks (like FruitaBu), black decorating sugar, red nonpareil candies

Directions

Heat oven to 350°F. You'll need 24 regular-size muffin cups lined with paper, foil or Halloween-themed liners.

Beat cake mix, buttermilk, eggs and oil in large bowl with mixer on medium speed 2 minutes or until just blended. Divide batter between muffin cups (1/4 cup batter per cup).

Bake 24 minutes, or until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 15 minutes before removing cupcakes to rack to cool completely.

Tint chocolate frosting black with food color; frost cupcakes.

To decorate: Slightly flatten marshmallows with palm of your hand. Insert a broken length of breadstick or lollipop stick into each marshmallow. Place some black frosting in a microwave-safe custard cup and microwave about 5 seconds, until thin and runny. Paint skeleton faces onto marshmallows with a fine paintbrush.

Using the photo as a guide, cut fruit leather into bat wings with scissors; press in decorating sugar to coat. Roll fruit leather scraps into small balls, then shape into bat heads with ears; coat heads in sugar. Attach 2 nonpareil candies for eyes with a dab of frosting.

To assemble: Using photo as guide, stand bat wings upright in frosting on top of cupcakes. Insert a skeleton head behind wings into middle of cupcake. Attach a bat head in middle of wings with frosting.

Plan Ahead: You can bake cupcakes 2 weeks ahead and freeze. Frost and decorate up to 1 day ahead, cover and keep at room temperature.

Read more: http://www.kitchendaily.com/recipe/skeleton-cupcakes-82822#ixzz13bYaqCWx

Halloween Cupcakes from Lenox Cupcakes

Simply Sweet & More’s Michael Jackson glove cupcakes

Thursday, October 7, 2010

Twilight Cupcakes


Halloween’s  coming and we got cupcakes on the brain.  And a good book, of course. So when I saw these  photo of vampire bite cupcakes from Homemaker’s Habit,  I got tickled. Twilight is one of my favorite books. My BFF Natasha and I read the whole series and had the nerve to sit through a triple feature with teeny boppers screaming at the top of their lungs. I'll make these for girlee and re-read Breaking Dawn.









Here’s the recipe:
Red Velvet "Vampire Bite" Cupcakes
makes 22 regular size cupcakes

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 oz. red food coloring (one full bottle)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Preheat oven to 350 degrees F. Line two 12-cup muffin tins with cupcake liners and set aside. In a medium bowl, sift together cake flour, baking powder, and salt and set aside. In a smaller bowl, whisk together the food coloring and cocoa powder to form a thin paste and set aside.
In the bowl of a stand mixer (or large bowl that can be used with a hand mixer), beat butter and sugar together until light and fluffy. Add eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.
Next, with the mixer on low speed, add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beating until well combined, and continuing to scrape the sides of the bowl with a rubber spatula.
In a small bowl, mix vinegar and baking soda. The mixture will fizz when combined so be sure to use a bowl large enough to contain it. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full -- an ice cream scoop measures the perfect size.
Place cupcakes in the oven and bake for approximately 20, rotating pans halfway through. To check doneness, insert a toothpick in the center of a cupcake in the middle of the tin. If it comes out clean, the cupcakes are ready. Remove from oven and let cool in the muffin tins for a few minutes, then move to wire rack to cool completely. Frost with cream cheese frosting (below) and, if desired, decorate with vampire bite marks.
Cream Cheese Frosting
frosts apx. 2 dozen cupcakes
1 stick unsalted butter, softened
1 8oz. package cream cheese (or lite cream cheese), softened
1/2 teaspoon vanilla extract
2 1/2 cups powdered sugar
2 teaspoons whipping cream (more or less as needed to acheive the consistency you desire)
Using a stand or hand mixer, cream together butter and cream cheese until smooth. Add in vanilla. With the mixture on low speed, gradually add in powdered sugar, a little at a time until smooth and fluffy. Add in whipping cream and whip on high until frosting is smooth and creamy. Spoon frosting into a pastry bag (I just use a 1 qt Ziploc bag with the tip sliced off) and pipe onto cooled cupcakes. Decorate as desired and enjoy.
Also visit Homemaker’s Habitat. It is a fun blog.
 

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