A Spooky Halloween Treat: Cupcake Cake
October 30, 2015
Most TV shows I watch are on the Food Network Channel. I really like the challenge ones like Chopped, Halloween Wars and Holiday Baking Contest. I’d love to judge one of the shows, especially the ones focused on sweets. I also frequently go to the Food Network website. While perusing around this week, I found 6 Spooky Halloween Recipes, perfect for both young and old.
One recipe is a spider made out of pretzel sticks, peanut butter and semisweet chocolate. This is so simple to make and perfect for kids to help with. Just stir the pretzels into melted chocolate and peanut butter then lay them out in the shape of spiders. Another cute idea was to put tomato soup in beakers and cut out a spooky shape for grilled cheese sandwiches.
My favorite was the graveyard cupcakes:
Pull Apart Graveyard Cupcakes
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup grape jelly
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 12 ounces (3 sticks) unsalted butter, melted
- 2 tablespoons pure vanilla extract
- 2/3 cup milk
- 10 ounces (2 ½ sticks) unsalted butter, room temperature
- ¼ teaspoon kosher salt
- 3 ½ cups confecitoners’ sugar
- 3 tablespoons milk
- 10 chocolate sandwich cookies, coarsely crushed
- 15 large white marshmallows
- ¼ cup crushed chocolate sandwich cookies (about 3 cookies)
- 1 tablespoon black or dark green decorating sugar
- One 6.4 ounce tube black decorating icing, with tips
- 5 oval-shaped vanilla and chocolate sandwich cookies
- One 7 ounce tube marzipan
- 3 round lollipops, wrapped
- ¼ cup orange decorating sugar
- One 6.4 ounce tube green decorating icing, with tips
- Seven 8 inch pieces black licorice
- Preheat the oven to 350 degrees. Line two 12-cup standard muffin tins with paper cupcake liners.
- Whisk together the flour, baking powder and salt in a medium bowl. Warm the grape jelly in the microwave until loosened, 20 to 30 seconds, and whisk until smooth. Set aside.
- Beat together the sugar and eggs in another medium bowl with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients and then all of the milk. Follow with the rest of the dry ingredients, taking care not to over mix the batter.
- Remove 2 cups of the batter and stir in the grape jelly. Evenly fill the liners about two-thirds full, alternating with yellow and grape batter.
- Bake until a tester inserted in the center of the cupcakes comes out clean and the tops spring back lightly to the touch, 20 to 22 minutes. Place the pan on a rack to cool for 10 minutes, and then remove the cupcakes to the rack to cool completely, about 1 hour.
- Beat the butter and salt in a large bowl until fluffy and combined.
- Gradually beat in the confectioners’ sugar until smooth and fluffy.
- Beat in the milk one tablespoon at a time until the frosting has a nice spreadable consistency.
- Add the crushed cookies and continue to beat until any large chunks are crushed to smaller bits and the frosting has a speckled, greyish look.
- Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes. Spread the frosting over the whole rectangle so it looks like one cake. Sprinkle with the cookie crumbs and black decorating sugar.
- To make the tombstones: Use the black decorating icing and a small round tip to write “RIP” or other one-word epitaphs on the top half of the oval sandwich cookies and stick into the cupcakes randomly around the graveyard.
- To make the ghosts: Remove two-thirds of the tube of marzipan and place between 2 sheets of wax paper or parchment. Roll about 1/8-inch thick and cut into 3 rounds using a 4-inch biscuit cutter. You may need to gather and reroll the scraps for all 3 rounds. Drape over the wrapped lollipops and stick into the cupcakes around the tombstone. Using the black decorating icing and the same round tip, dot eyes and a mouth on the ghosts.
- To make the pumpkins and leaves: Divide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in the orange sugar until coated and place around the graveyard. Use the black icing to pipe a small stem. Fit the tube of green decorating icing with a leaf or ribbon tip to dot bits of green grass poking through the dirt around the graveyard and pumpkins..
- To make a border: Use 6 pieces of the licorice, trimming to fit, to make a border around the cake, leaving the middle of the front side open. Bend the seventh piece into an upside down “U” and stick into 2 cupcakes in the front to make an arched gateway.
If your decorating icing does not come with tips, you can squeeze some icing into a small plastic bag or piping bag fitted with a small round metal tip or a small metal leaf or ribbon tip.
Happy Halloween! Be safe.
Photo and recipe from Food Network.