Creepy Kitten Cupcakes Recipe 465

CREEPY CUPCAKES

Steps:

• Prepare cake mix according to package directions. , Fill greased jumbo muffin cups with 1/2 cup batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Cut a thin slice off the top of each cupcake. , In a large bowl, cream butter, cream cheese, confectioners' sugar, 2 tablespoons milk and vanilla; mix well. Remove 1 cup; tint orange and frost cupcakes. To the remaining frosting, add baking cocoa and remaining milk. Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill with chocolate frosting. Pipe a web on each cupcake; set remaining frosting aside. , For spider, insert chocolate kiss, point side down, next to edge of cupcake. Insert chocolate chip, point side down, next to kiss. Place 4 licorice pieces on each side of kiss. For eyes, pipe 2 small circles of chocolate frosting on chocolate chip; insert nonpareils.

HALLOWEEN GHOST CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chocolate chips. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In large microwavable bowl, microwave candy melts as directed on package. Place 1 marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes. Let stand until set, about 15 minutes.

CREEPY KITTEN CUPCAKES RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking powder, baking soda, and salt. In a second bowl or large measuring cup, whisk together the milk, oil, egg, and 1 teaspoon vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated. Add the boiling water to the batter and mix to combine (the batter will be thin). Divide the batter among the lined muffin cups (about 3 tablespoons each) and bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely. Meanwhile, make the frosting. Using an electric mixer, beat the cream cheese and butter until smooth. Add the confectioners' sugar and remaining teaspoon vanilla and beat until fluffy, about 3 minutes. One at a time, frost the cupcakes (about 2 tablespoons frosting each), then immediately dip in the black or orange sanding sugar to coat completely. Pinch the tips of the black gummy raspberry candies to form pointed ears; insert in the frosting at the top of the cupcakes. Insert a jelly bean in the frosting for the nose; arrange the black sprinkles around the nose for whiskers. Insert a confetti sprinkle for a mouth. On the bottom edges of each side of the mouth, insert six black jelly beans into the frosting for the paws. Using the edible ink marker, draw pupils on the green M&M's, then press the eyes into the frosting. Melt the candy coating according to package directions. Using a wooden pick, dot the coating on the eyes and on the paws to make claws.

KITTY CAT CUPCAKES

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolk until well blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition. , In a small bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add the remaining sugar 1 tablespoon at a time on high until stiff peaks form. Gradually fold into batter with coconut. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a heavy saucepan, combine the sugar, water, corn syrup, egg white and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12-18 minutes. Pour into the bowl of a heavy-duty stand mixer; add marshmallow and vanilla. Beat on high until stiff peaks form, about 5 minutes. Frost cupcakes. , Arrange M&M's for eyes and nose, licorice for mouth and sprinkles for whiskers. For ears, cut wafers into quarters with a serrated knife; place two on each cupcake, rounded side down. Sprinkle with coconut. Refrigerate until serving.