Happy LATE Halloween!

It has been WAY too long since i’ve updated, and I feel terrible! Life has just been so crazy and busy...

I considered not posting these pictures and just saving them for next Halloween....but then I’d feel bad haha...and lazy.




For the second year in a row, my grandma’s community ordered cupcakes from me for their annual Halloween party! I was so excited and couldn’t wait to create these little works of art!

I’m just guna jump right in and start off with the pumpkin cupcakes!





They are pumpkin flavored cupcakes with grass swiss meringue buttercream on top and a little pumpkin topper!

Pumpkin Cupcakes
-makes about 27

3 cups all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon coarse salt
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 1/2 cups packed light-brown sugar
1 1/2 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter, melted and cooled
5 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
4. Use grass tip and pipe frosting onto cupcakes, then add toppers!


Now on to the Jack Skellington Cupcakes!




I used a simple vanilla cupcake recipe, with a dark chocolate fudge frosting!

Dark Chocolate Fudge Frosting
-makes 5 cups

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

1. Combine cocoa and the boiling water, stirring until cocoa has dissolved.
2. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low.
Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
3. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

You Will Also Need...
- fruit leathers (I got mine from Vons)
- lollipop sticks
- large marshmallows
- black edible food marker
- black nonpareils
- exacto knife
- chocolate melting wafers

1. Draw out a stencil of the bat on Jack’s collar, you can make it as simple or detailed as you want. I looked up a picture of Jack on Google and printed it out as my stencil!
2. Cut out bat collars with exacto knife, carefully!
3. Pour nonpareils into a shallow bowl, then coat the collars with them.
4. Draw Jack faces on marshmallows, then attach them to the lollipop sticks.
5. Using melted chocolate wafers in a piping bag, attach the bat collar to the lollipop sticks.
6. Place the Jack’s into the frosted cupcakes, resting the bat collars on the frosting for extra support.











Next.....Graveyard Scene Cupcakes!




I went simple with these guys as well, using my favorite chocolate cupcake recipe and the same chocolate fudge frosting as above!

You will need...
- Milano cookies
- Oreo cookie crumbs
- orange nonpareils
- chocolate melting wafers
- pumpkin candies
- orange frosting

1. First, lay out your Milano cookies, then using the orange frosting in a piping bag, pipe RIP on each cookie.
2. Crush the Oreo cookies, removing the cream center.
3. Melt the chocolate wafers and transfer to a piping bag. Pipe out trees onto parchment paper, being careful not to make the branches too thin, sprinkle on orange nonpareils while chocolate is still wet. Also, when piping the trees, make sure to make an anchor/large branch on the bottom of the tree stump so it is easy to stick them into the cupcakes.
4. Frost cupckes! Then gently push RIP cookies into the cupcakes, sprinkle on cookie crumb “dirt” for the graves, add pumpkin, then add the trees last. Be careful they are very delicate!


Lastly, Witch’s Cauldron Cupcakes...





Mmm my favorites! Sweet Potato Cupcakes! I just covered mini marshmallows in lime green frosting, used pretzel sticks as mixing spoons and some spooky purple glitter!

Sweet Potato Cupcakes

2 pounds (about 3 medium) sweet potatoes, scrubbed
2 cups all-purpose flour
2 tsp baking powder
1 tsp coarse salt
2 tsp ground cinnamon
½ tsp freshly grated nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup packed dark brown sugar
4 large eggs, room temperature
2 tsp pure vanilla extract


1. Preheat oven to 400°. Pierce sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet. Bake until completely soft and juices begin to seep from the potatoes and caramelize, about 1 hour. Reduce oven to 325°.
2. When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins. Mash potato with fork until smooth. (You should have about 2 cups.)
3. Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon, and nutmeg. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in mashed sweet potatoes and vanilla. Reduce speed to low. Add the flour mixture in three batches, beating until completely incorporated after each.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.


You will need....
- mini marshmallows
- green frosting
- pretzel sticks
- purple edible glitter

1. In a mixing bowl, stir together mini marshmallows and green frosting, making sure marshmallows are completely covered.
2. Divide up mixture onto the tops of the cupcakes, place one pretzel stick onto each, then sprinkle with purple glitter!








The cupcakes on a custom Halloween cupcake tower made by the boyfren! =]





Me and the grandma, so happy!





Happy LATE Halloween!





<3hollicakes
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