Skulls, owls, mummies and brains; cupcakes and Halloween - a few of my favorite things! I've included the best cupcake recipe* and buttercream recipe** out there to help you whip up these fun Halloween cupcakes in no time. Here are some great tips and tricks to make spooky skulls, eerie owls, macabre mummies and braaaaaaiiiiiiinnnnnnsssss that will appeal to zombies big and small! These diabolically sweet snacks are sure to please all the ghouls and goblins in your life. Don your lab coat and fire up the ovens! It's time to get gruesome.
*thanks to http://bestcupcakerecipes.blogspot.com - see, best cupcake recipe - it's built into the name!
** thanks to me and my own experimentation. You're welcome!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
ToolsYou'll want some basic cupcake making devices for this endeavor:
- Cupcake pan
- Cupcake liners
- Hand or stand mixer
- Rubber spatula
- Measuring spoons and cups
- Lag screws or marbles - something like that. You know, to make the skull shapes.
Of course you can use a box mix to speed up this process, or your own stand-by recipe for perfect cupcakes. But if you're looking for something new, look no further. With a whole new technique and tangy taste, these vanilla cupcakes will blow your socks off!
Best Cupcake Recipe EVAR
- 3 cups (360g) of flour
- 1 cup (2 sticks / 227g) of salted butter - room temperature
- 2 cups (110g) of sugar
- 1 TBSP +1 tsp (20mL) baking powder
- 4 large eggs
- 1/2 cup (4 oz / 237mL) whole milk
- 1/2 cup (4 oz / 237 mL) of plain yogurt
- 2 tsp. (10mL) vanilla extract
Can't Believe It's So Good and So Simple Buttercream Frosting RecipeThat's about all I need to say about it. Only four ingredients and five minutes stand between you and frosting you'll actually want to eat with a spoon (this coming from someone who scrapes off the frosting to get to the good stuff!)
- 1 cup (2 sticks / 227 g) of unsalted butter, room temperature
- 4 cups(1 lb / 448 g) of powdered sugar
- 1/2 cup (4 oz / 237mL) of milk
- 2 tsp (10mL) of vanilla extract
- Opt. Chocolate chips
- Opt. Food Coloring
This can be left up to your imagination and will depend on what devilish devices you have planned!
I used M&Ms to create eyes, nostrils and beaks, Junior Mints for skully eye sockets, mini Oreos for owly eyes and red hots for special zing where needed. Get creative with what you can find!
Step 2: Batter Up!
Now pay attention, because this isn't going to go down like you expect.
- First, place cupcake liners in the pan.
Okay, you probably expected that.
- Now, preheat your oven to 500oF (260oC)
- You don't need to sift the flour if you measured it properly like I taught you! Stir in sugar and baking powder to combine well.
- Chop up your butter into small pieces and add to the flour mixture.
Say what? That's right. Add your butter to your dry ingredients.
- Now blend, blend, blend until it resembles the texture of breadcrumbs.
- In a separate bowl, blend together eggs, milk, yogurt and vanilla extract. You have a whisk, you say? Even better! I just used my regular mixer beaters. Get it nice and frothy.
- Add this to the bowl with the dry ingredients and beat until just combined.
Try to abstain from licking the beaters. I can't condone eating uncooked eggs. But if you slip and get some in your mouth by mistake - YUM!! You'll notice right away what a unique tang the plain yogurt adds. This flavor will mellow out in the baking process, but I kind of wish it didn't!
Step 3: Bolts and Baking
Well, skull-shaped cupcakes.
Not just bolts, I guess. Could be lag screws like I had on hand. Could be marbles as I've seen used before. You know, whatever you got that isn't going to melt or smell funny while baking.
- For Skull-shaped cupcakes, drop your implements into the cupcake pans on the OUTSIDE of the cupcake papers where you want the jaws to form.
- For non-skull-shaped cakelets, fill the cups 2/3 full, as is.
- Place cupcakes in preheated oven and immediately lower the temperatureto 350oF (180oC)
- Bake for 15-20 minutes, until the tops spring back when you poke 'em.
Step 4: Prepare Your Frosting
This technique for the most amazing buttercream recipe is going to require both your faith in me and some patience.Can we agree to this? Prepare to be filled with disbelief before you are filled with awe.
You know by now that cutting your room-temperature butter into chunks is essential to successful baking, so I won't even condescend to mention it to you.
- Add your butter (1 cup, remember?) to your powdered sugar (AKA confectioner's sugar, AKA icing sugar, AKA 10x sugar - never really understood that last one) (4 cups / 1 lb / one whole entire box, yes).
- Stir to fold the butter and sugar together. This is only a preventative step to keep from creating an enormous dust storm when you introduce the mixer. Not sure if it will work for you. Never does for me, but heck, give it a go and let me know how it goes.
- Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Once these two ingredients have been magically transformed into something that actually resembles frosting instead of the dusty, sticky mess is did two seconds ago, it's time to add the rest.
- Add milk (1/2 c) and vanilla (2 tsp) and continue to blend on medium speed for one minute more.
To make chocolate frosting:
- Melt chocolate chips in a bowl - 14 oz to turn the full batch into chocolatey goodness, less if you're divvying it up.
- Once the chips have cooled, stir into prepared buttercream frosting. Adjust to taste!
To make colored frosting:
- Add food coloring to suit your needs. I didn't really need to make a whole step about that, did I.
Step 5: Go to Town!
Make sure to post pictures of your own fiendish creations. Enjoy!
Participated in the