Wednesday, November 3, 2010

Spook-tacular Cupcakes!

What's even better than trick-or-treating? Making your own treats for the occasion! For Halloween, the boyfriend and I baked up some red devil cupcakes and decorated them with festive frosting.

For the cupcakes

Ingredients (makes 20 cupcakes)
  • 15-ounce can of sliced beets
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup vegetable or olive oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 cups unbleached white flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  1. Drain the beets, reserving 1/2 cup of the juice. In a blender, puree the beets with the reserve juice to make about 1 1/4 cups of puree. Set aside.
  2. In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt, and beet puree until very smooth.
  3. In a separate bowl, sift together the flour, cocoa powder, and baking soda.
  4. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.
  5. Pour the batter into the cupcake tin and bake for 25 minutes. Set aside to cool.
For the frosting

I was actually inspired to decorate these cupcakes from a Food Network photo,,1977,FOOD_9936_36613.html, and used their recipe for a fluffy meringue frosting. Beware - we ended up with way too much frosting, so if you're not making a ton of cupcakes, you might want to cut the ingredients down proportionally (starting with 4 or 5 egg whites instead of 8). Or you could improvise like we did and use the leftover meringue to make cookies!

All that fluffy goodness!

It was our first time piping, and it was surprisingly fun ... and harder than it looks on tv. I tried making blobs to simulate ghosts, but I don't think I used enough frosting. We used a supermarket tube of black-colored icing to add the eyes and other design touches. I think some themed candy would've been awesome too!


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