Witchs Cupcake House Recipes

WICKED WITCH CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Fill paper- or foil-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch.

WITCH CRASH CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with black cupcake liners.
• Mix the flour, baking soda and salt in a medium bowl; set aside. Put the milk in a large microwave-safe bowl and microwave until bubbling, about 1 minute. Whisk in the cocoa powder until dissolved. Whisk in the granulated sugar, oil, vanilla and egg until smooth. Fold in the flour mixture until combined.
• Divide the batter among the cupcake liners (about 1/4 cup per liner). Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let the cupcakes cool in the pan for 10 minutes, then remove to a wire rack to cool completely, about 1 hour.
• For the frosting. Beat the butter in an electric mixer fitted with a paddle attachment on medium-high speed until light, fluffy and almost double in size, 4 to 5 minutes. Turn the mixer to low, add the confectioners' sugar, milk and vanilla and beat until just combined, about 1 minute.
• Divide the frosting into 4 separate bowls. Color one bowl with purple gel food coloring, one bowl with orange gel food coloring, one bowl with neon green gel food coloring and one bowl with blue gel food coloring. Spoon into 4 separate piping bags fitted with a large round tip (we used an 808 tip).
• For the decorations: To make the witches' legs and boots, cut 2 purple and white striped paper straws, 2 green and white striped paper straws and 2 red and white striped paper straws into 4 pieces each (24 pieces total); these will be the legs. Form the chocolate chewy candies into boot shapes (microwave them for 10 seconds if they are too hard to form) and mold them over the straws.
• To make the witches' hats: Twist open the chocolate sandwich cookies so you have 12 circles. Scrape away the white frosting and save for another use. Spread a small amount of colored frosting into the center of each cookie and top with a milk chocolate candy.
• To decorate the cupcakes: Pipe purple frosting onto 3 cupcakes, orange frosting onto 3 cupcakes, green frosting onto 3 cupcakes and blue frosting onto the remaining 3 cupcakes. Place a hat offset on top of the frosting of each cupcake. Arrange some shredded wheat underneath each hat to mimic hair. Stick 2 legs into each cupcake opposite the hat so they are slightly slanted upward.

WICKED WITCH CUPCAKES

Steps:

• Chocolate Cupcakes: Preheat oven to 350 degrees with rack in center. Line cupcake tins with 12 paper liners; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Beat on medium speed for two minutes. (Alternatively, combine ingredients in a large bowl, then beat with a hand-held electric mixer.) Add boiling water and beat to combine (batter will be thin). Divide batter evenly among cupcake liners.
• Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.
• Buttercream Frosting: In the bowl of an electric mixer fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Using food coloring, tint the icing dirty green.
• Using a melon baller, scoop out the center of each cupcake, and fill with candy-coated chocolates, if desired.
• Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Insert two candy-coated chocolates into each cupcake to form eyes. Place two 1/2-inch lengths of licorice above the eyes to form eyebrows for the witch. Place the 1/4-inch licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the 2-inch licorice lengths under the cone hat to form the hair. Decorated cupcakes can be stored up to 1 day at room temperature.

WITCH CUPCAKES

Steps:

• Bake cupcakes as directed and let cool. Prepare buttercream and tint desired colors. Frost the cupcakes.
• To form the witch hats: Fold one cupcake liner in half, then fold in half again. Tape the two flaps together to form a solid wedge shape. Fold the wedge in half again and tape again to form a cone.
• Insert a toothpick into the frosted cupcake and place the cone on top of the toothpick. This is the top of the hat.
• Cut a hole in the middle of the mini cupcake liner. This is the base of the hat. Slide the cut-out mini cupcake liner onto the cone to create the hat. Repeat for remaining cupcakes.

WITCH'S HOUSE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2 inch pan, an 8inch oven-proof bowl and a 6 inch loaf pan. Using an electric mixer, cream the butter and sugar, then beat in the eggs one at a time. Add the cooled, melted chocolate and the vanilla extract, then gradually stir in the milk. In a separate bowl, sift the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture, stirring until just combined. Pour the batter into the prepared baking pans, about two thirds full (begin with the loaf pan, followed by the bowl and then the baking pan). Bake the 13 by 9 by 2 inch pan and the bowl for 45 to 50 minutes, and the loaf pan for 35 to 40 minutes. Insert a toothpick into the center to see if the cakes are done. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• For the frosting: In the bowl of an electric mixer, cream the butter, vanilla extract and melted chocolate. In a separate bowl, sift the confectioners' sugar and cocoa powder. Gradually add it to the butter mixture, blending well after each addition. Mix in enough milk to make the frosting "muddy."
• For the decorations:
• To create the roof on the Witch's House, cut the corners off one end of the small loaf cake (a job for older kids). Place the house in the 2 by 3-inch slot, securing it with toothpicks or a bamboo skewer. Then "paint" the house with orange frosting.
• Tile the roof of the house with chocolate graham crackers and frosting. Add a few scary details: windows made of broken chocolate cones with orange icing grids and a peanut cookie door with a candy doorknob. Surround the house with shoestring licorice barbed wire. Then add a flying witch. Use a toothpick to attach the witch's face (a gumdrop cut in half, lengthwise) to her hat (a chocolate cone) and to her broomstick (licorice with three slits cut in the end).
• Cover a large cutting board or piece of cardboard with aluminum foil. Place the 13 by 9 by 2inch cake on the top of the foil to create the "graveyard." On one end, place the bowl-shaped cake to create the "hill." Generously frost the graveyard and hill. Next, cut a 2 by 3-inch rectangle, about 1 inch deep, on top of the hill to accommodate the house.
• To create the gravestones, break peanut cookies in half and pipe on scary sayings with orange frosting (R.I.P., Boo and so on). Secure in the muddy frosting. Next, make ghosts in the trees. Use scissors to cut three crooked branches in a piece of licorice. Tuck two mini marshmallows between the branches and place tree on a piece of waxed paper. Microwave for 10 seconds to slightly melt the ghost. Give the ghost two mini chocolate chip eyes, then plant the trees in the mud.
• Next, add the creepy walkway leading up to the house. Draw a crooked path from the base of the cake up to the witch's door with a toothpick (use this as your guideline). Outline the path with chocolate-covered raisins, then sprinkle with broken green hard candies. At the entrance to the pathway, add a chocolate graham cracker drawbridge.
• For a frightful finishing touch, outline the graveyard with broken chocolate cone fencing. Set the Witch's House in a place for all to see and scream at.

WITCH'S CUPCAKE HOUSE

Steps:

• For orange frosting take 1 cup of white frosting and mix with orange food gel until frosting is bright orange then transfer to a piping bag.
• For purple frosting take the remaining . cup of white frosting and mix with purple food gel until frosting is bright orange then transfer to a piping bag.
• For the dark chocolate frosting transfer . cup to a piping bag.
• For the white frosting transfer . cup to a piping bag.
• Pipe the orange frosting onto the plain cupcakes.
• For the legs take the black licorice and cut into 2inch strips. Pipe the white frosting over the licorice to create white strips for the legs. Attach pink and white candy corns with frosting to each of the licorice legs. One candy corn per leg.
• Using the dark chocolate frosting attach the legs to the cupcakes.
• For the house you will need 3 graham crackers. Cuts one of the graham crackers down the middle on the diagonal. Pipe the dark chocolate frosting on the edge of the half and full cracker to create a roof shape.
• For the chimney cut a 1inch strip of the green licorice at a diagonal angle and attach to the roof with frosting.
• Once you have the roof assembled place on top of the cupcake.
• Enjoy!