Slimer Ghostbusters Cupcakes Recipes

SLIMER GHOSTBUSTERS CUPCAKES

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!

SLIME-FILLED CUPCAKES

Steps:

• Prepare cake mix batter according to package directions; fill 24 paper-lined muffin cups. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, cream the shortening, butter, confectioners' sugar, milk and food coloring until light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #7 round tip. Add filling. Push the tip through the bottoms of paper liners to fill cupcakes (the top of the cupcakes will begin to expand when they are full)., In a small bowl, combine the frosting ingredients; frost cupcakes. Combine glaze ingredients; drizzle over frosting.

GHOSTBUSTER CUPCAKES

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!