SLIMER GHOSTBUSTERS CUPCAKES
These Ghostbusters-inspired Slimer cupcakes are made w/ fluffy lime cupcakes & lime curd slime filling. They're equally spooky & delicious!
Provided by Chelsey White
Categories Cupcakes
Time 1h15m
Number Of Ingredients 30
Steps:
- Preheat the oven to 350°F / 175°C and line a cupcake pan. Set aside.
- In a large bowl or the bowl of a stand mixer, cream together 6 Tbsp butter and 3/4 cup sugar until the mixture becomes lighter in color (1-2 minutes).
- Mix in 3 egg whites on a medium speed, scraping down the sides and bottom of the bowl as needed with a rubber spatula.
- Mix in 1/3 cup sour cream, 1/3 cup whole milk, 1/4 cup lime juice, 1 tsp vanilla, 2 tsp lime zest and a squirt of gel food coloring on a medium speed until combined.
- In a separate bowl, whisk together 1 1/4 cups flour, 2 tsp baking powder and 1/4 tsp salt.
- Mix in the dry ingredients in two additions, mixing on a low speed until just combined. Be careful not to over-mix the batter!
- Fill the cupcake liners 3/4 full and bake for 15-17 minutes or until a toothpick comes out with a few moist crumbs.
- Remove cupcakes from oven and let them to cool for 2-3 minutes in the pan, then place them on a wire rack to finish cooling.
- While the cupcakes bake and cool, make the lime curd filling.
- Whisk together 3 large eggs, 3/4 cup sugar, 1/4 tsp salt, 1/2 cup lime juice and 1 Tbsp lime zest in a medium saucepan until smooth.
- Heat over a medium low head for 10-15 minutes stirring constantly until the mixture thickens.
- Turn off the heat and stir in 6 Tbsp of butter and a squirt of electric green gel food coloring until smooth and evenly colored.
- Pour into a separate bowl to cool and set aside.
- As the lime curd filling cools, make the lime buttercream.
- Beat 1 cup of room-temperature butter on a medium-high speed for 2 minutes with a whisk attachment until the butter becomes lighter in color.
- Mix in 2 Tbsp lime juice, 1 tsp lime zest, 1 tsp vanilla extract, 1/2 tsp salt, and a generous squirt of electric green food coloring on a low speed.
- Slowly mix in 3 1/2 cups of powdered sugar, 1 cup at a time on a low speed.
- Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional lime juice (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
- Use a small knife or 1 inch circle cutter to remove the center from each cooled cupcake.
- Fill each cupcake with a generous spoonful of lime curd.
- Pipe a large swirl of lime buttercream on top of each cupcake using a large round piping tip. Chill the cupcakes in the fridge for 10 minutes or the freezer for 5 minutes to help the frosting firm up.
- While the cupcakes chill use black, white, yellow, and red fondant to make Slimer's mouth and eyes.
- Remove the cupcakes from the fridge and add a Slimer face to each cupcake, then enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 417 milligrams sodium, Sugar 58 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
HALLOWEEN GHOST CUPCAKES
Enjoy these delicious cupcakes that are made with Betty Crocker™ Super Moist™ chocolate fudge cake mix - a perfect Halloween dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 371, Carbohydrate 49 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 222 mg
GHOST AND SPIDER CUPCAKES
Steps:
- Coat each cupcake with chocolate frosting and partially insert a peanut butter filled cookie into the top. Frost the remaining cookie with vanilla frosting. Draw a scary expression on each ghost with the decorator's icing.
- First, make the spiders by combining the chocolate chips and milk in a glass bowl. Microwave on high for 1 to 2 minutes, stirring frequently, until smooth. Stir in the nuts and chow mien noodles. Drop by teaspoons onto waxed paper. Stick on extra noodles for spider legs and chill. Frost the cupcakes white, then top each with a spider.
- Yield: 24 cupcakes
GHOSTLY CUPCAKES
Spook your guests with these "boo-tiful" cupcakes topped with chocolate ghosts. For the design, you simply glaze plain cupcakes with melted dark and white chocolate. You can use the cake recipe here, or try the technique on your favorite red velvet, peanut butter or chocolate cupcakes instead.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a bowl. Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium-low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
- Divide the batter among the muffin cups, filling each three-quarters full. Bake, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Using a serrated knife, trim off the tops of the cupcakes so that they are flat.
- Place the dark chocolate and white chocolate chips in two separate bowls. Add 4 teaspoons coconut oil to the dark chocolate and the remaining 1 1/2 teaspoons coconut oil to the white chocolate. Melt each bowl of chocolate in the microwave at medium power, stirring every 30 seconds, until just liquid and smooth.
- Working with one cupcake a time, spoon 1 heaping tablespoon of the dark chocolate on top, spreading it evenly over the top with the back of the spoon. While the dark chocolate is still liquid, spoon 1 teaspoon of the white chocolate in the center of the cupcake. Drag a toothpick or skewer through the center of the white chocolate outward to form a "tail." Repeat with the remaining cupcakes.
- Rewarm the dark chocolate until liquid again, if necessary. Scrape the chocolate into a resealable plastic bag, snip off one corner and pipe small dots of dark chocolate on the white chocolate ghosts to form 2 eyes. Pipe a third dot twice as big to form a mouth. Let the chocolate set for 10 minutes before serving.
HALLOWEEN FONDANT GHOST CUPCAKES
I made these little fondant ghosts last year for Halloween as my creepy dessert and they were so easy and quick to decorate that I will make them every year from now on.
Provided by barbara
Categories Desserts Cakes Cupcake Recipes Holiday
Time 3h11m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours.
- Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.
- Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 75.6 g, Cholesterol 35.6 mg, Fat 16.4 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 7 g, Sodium 441.4 mg, Sugar 45.7 g
GHOSTBUSTER CUPCAKES
Categories Dessert Bake Cupcake Phyllo/Puff Pastry Dough
Number Of Ingredients 21
Steps:
- First, make the lime curd so it has time to cool. Combine the lime juice, sugar, and eggs in a metal bowl. Heat up a couple cups of water in a medium saucepan over medium heat, and place the bowl on top of that, heating up the mixure and stirring constantly. Keep stirring until the mixture reaches about 160 degrees (F) and starts to thicken. Remove the mixture from the heat and immediately pour it into a fine mesh strainer to remove any pulp or eggs that could have curdled. Stir in the butter and the zest, and then add in a couple drops of green food coloring until you get the desired shade of "Slimer" green. Cover with plastic wrap and allow to cool in the fridge while you make the cupcakes. Pre-heat the oven to 350 degrees (F). Cream together the butter and the sugar on med-high speed until fluffy. Add in the eggs, one at a time. Then, with the mixer on low, add the baking powder, baking soda, salt, and vanilla. Stop to scrape down the sides of the bowl, to make sure everything is getting well combined. Stir for another 45 seconds or so and then add the flour and milk, alternating between the two ingredients. The mixture should be smooth and creamy. Fill the paper-lined cupcake tins about halfway full. Dig out a little crater in the center of the batter and scoop a heaping teaspoon of the lime curd into the center of it. Carefully cover it with more batter (the curd might spread to the edges a little, that's okay) so the tins are about 3/4 of the way full. Bake for about 24 minutes until the cake sets and starts to turn golden brown on the tops and edges. Remove from the oven and let them cool in the cupcake tins for at least 10 minutes before moving to a wire rack to cool. For the buttercream, whip together the butter and marshmallow cream until fluffy. Add the powdered sugar, a half cup at time, until you've reached the desired tasted and consistency (I use about two cups). Frost and eat!
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