October is finally here which means we are officially in the holiday season – bring on the food, the baking and all that is awesome about Halloween to kickstart us into high gear.
I have so many Halloween desserts to share-I can hardly wait! To start the month off, I’m sharing these these fun Candy Corn Ghost Cupcakes. Admit it, they made you smile.
If they didn’t–well I have other desserts coming that you might like more or you may like the Halloween themed desserts here and here. I’m willing to admit, that if you don’t like those – well maybe my particular craft’n Halloween bits are not for you. If that’s the case, head on over to Pinterest were you are bound to find lots of inspiration there.
To see a video on how to make this, click here. I created these cupcakes for Delish.com and they created a video for it!
Candy Corn Ghost Cupcakes
Yield: 12 cupcakes
- 1 1/3 cups all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon. salt
- 1 cup sugar
- 6 tablespoon unsalted butter, at room temperature
- 1 large egg plus 1 egg white, at room temperature
- 1 ½ teaspoon vanilla extract
- 1/2 cup milk
- 1-2 drops yellow food coloring
- 1-2 drops orange food coloring
- 1 cup unsalted butter, softened
- 3-4 cups confectioner sugar
- 2-4 tablespoon heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon fine salt
- 1 drop yellow food coloring
- 1 drop orange food coloring
To make cupcake: Heat oven to 350 F. Fill cupcake pan with liners; set aside.
Sift together flour, baking powder and salt into a large bowl. In a stand mixer bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add egg and beat until combined; scrape down bowl, beat in egg white. Add vanilla and beat until combined. Add flour and milk alternatively, beginning and ending with flour mixture.
Evenly divide batter three ways and color two portions, one with yellow and the other with orange. Divide batter evenly among liners, about three-quarters full each. Bake until tops are golden and spring back when slightly pressed, about 20 minutes. Remove from oven and transfer cupcakes to a wire rack; cool completely.
To make frosting: In a stand mixer bowl fitted with a paddle attachment, beat butter until slightly whipped. Add 1 cup of confectioner sugar at a time, beat on low for about 5 seconds or until slightly blended. Turn mixer to high and beat fully incorporated, about 5-7 seconds. Repeat with remaining confectioner sugar. Add two tablespoons heavy cream and vanilla, beat to combine. Add remaining heavy cream as needed to achieve desired consistency. Add salt and beat to combine. Evenly divide frosting three ways and color and color two portions, one with yellow and the other with orange. Fill pastry bag with each individual color; fit yellow and orange pastry bag with a closed star tip, fit white pastry bag with a round tip. Pipe three layers with each color. Finish with royal icing eyes.