bags bathroom bedroom buttons cake card chocolate Christmas crafts creativity crochet design diy downloads earth friendly easter food ideas freebie gardens gifts giveaway handmade holiday home deco ideas inspiration decors kids kitchen Labels living room madaboutpink store ornaments paper party idea photos pink pretty things printable recipe rooms self covered buttons SEWING shabby chic shopping stationary style Tutorials valentine wedding
Thursday, October 22, 2009
Halloween Cupcakes Recipe
• 2 cup(s) flour
• 1/2 cup(s) cocoa
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) salt
• 3/4 cup(s) butter, softened
• 2/3 cup(s) granulated sugar
• 1/2 cup(s) dark brown sugar
• 3 eggs
• 1/4 cup(s) sour cream
• 2 teaspoon(s) vanilla extract
• 1 1/4 cup(s) milk
1. Heat oven to 350 degrees F. Butter and flour three 6-cup muffin pans (for filled cakes), two 8-inch-round cake pans (for layer cake; pictured), or 2 mini Bundt pans (for Mini Pumpkin Cakes). Set aside. Combine the flour, cocoa, baking powder, baking soda, and salt, and set aside.
2. Beat the butter and sugars together in a bowl using an electric mixer on medium-high speed. Beat in the eggs. Reduce speed to medium-low. Stir the sour cream, vanilla, and milk together and add it in thirds, alternating with the flour mixture. Beat until batter is smooth, about 3 more minutes.
3. Divide the batter equally between the prepared pans and bake until a wooden skewer inserted into the center tests clean. For layer cake, it should take about 25 minutes; filled cakes, 20 minutes; and Mini Pumpkin Cakes, 25 minutes. Cool on a wire rack.
4. Trim cooled cake layers, if necessary, to make level and frost and decorate as desired.
Tips & Techniques
Mix ingredients at room temperature. To quickly take the chill off eggs, run them under warm water.
• 9 ounce(s) bittersweet chocolate, finely chopped
• 1/2 cup(s) heavy cream
1. Place the chocolate and butter together in a heat-proof bowl; set aside. Heat the heavy cream until it just begins to boil and immediately pour over the chocolate. Stir gently until smooth. Let sit until slightly thickened before using to glaze cakes, about 3 minutes. Place the cake in the refrigerator for 5 to 10 minutes to set the chocolate.
2. For filled cakes: Pour chocolate on each filled cake and smooth over the cake to completely coat. Place the cakes in the freezer until chocolate sets. Remove and store in a cool area.
Tips & Techniques
Marzipan stems: from a ball of marzipan make a snake and twist it as shown in picture