halloween cupcakes

Count Down To Halloween

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Halloween Cupcakes

Halloween Cupcakes

Ingredients:

  • 2 cups self-rising flour
  • ¾ cup sugar
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract

Frosting:

  • ¾ cup confectioners’ sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1 ½ tablespoons unsalted butter, softened
  • Food coloring to decorate, if desired
  • Raspberry jam, to decorate, if desired

Preheat the oven to 350 degrees F. Line 18 standard muffin cups with paper liners. Sift the flour and sugar into a mixing bowl. Add the butter, eggs, milk, and vanilla, and beat until smooth. Fill the paper liners three-quarters full with the batter. Bake for 15 minutes, or until the cupcakes are golden. Cool on a wire rack. To make the frosting, mix the confectioners’ sugar, cocoa, and butter with a little hot water until smooth. Divide and color with food coloring if desired. Spread over the cakes. Drizzle with raspberry jam if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Halloween Time

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Candy Corn Cupcake Trifles

Candy Corn Cupcake Trifles

Ingredients:

  • Paper baking cups
  • 1 package vanilla cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • ½ tsp. orange food coloring paste
  • ¼ tsp. yellow food coloring paste
  • 12 (8 oz.) jars of other half-pint jars
  • 2 (12 oz.) containers whipped ready-to-spread white frosting
  • 1 ½ cups candy corn

Method:

Preheat oven to 350 degrees F. Place paper baking cups in 2 (12 cup) muffin pans. Prepare cake mix according to package directions, using water, oil, and eggs. Divide batter in half; tint half of batter orange and other half yellow. Spoon orange batter into 12 muffin cups and yellow batter into remaining muffin cups.

Bake 350 degrees F for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire rack. Cool completely (about 30 minutes).

Remove paper baking cups. Cut each cupcake in half horizontally. In each 12 glass jars, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into a large zip-top plastic freezer bag; seal bag. Cut off about ½ inch corner of bag. Squeeze bag to pipe frosting over orange cupcakes in each jar. Divide 1 cup candy corn evenly among jar and sprinkle over frosting. Repeat layers with remaining cupcake halves, second container of frosting, and remaining ½ cup candy corn.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com