Recipe: Halloween Witch Cupcakes

Audrey McGinnis from Every Girl Gourmet joined News 8 Midday to share a great holiday-themed recipe!

Audrey McGinnis from Every Girl Gourmet joined us on News 8 Midday on Friday to share the perfect sweet treat for a Halloween party! Check out her recipe for witch cupcakes below:

Chocolate Orange Cake

Ingredients:

  • 1 ¼ cup all-purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • ¼ tsp. sea salt
  • 1 ½ cups heavy cream, chilled
  • Grated zest of 1 orange
  • ¾ tsp. Mexican vanilla extract
  • 2 large eggs, beaten
  • 2 cups butter cream frosting (recipe below)
  • Purple food coloring
  • Black sugar sprinkles

Directions:

  1. Preheat oven to 350* and line cupcake pan.
  2. Sift the flour, sugar, cocoa, baking powder and salt together.
  3. Combine the cream, zest, and vanilla in a heavy duty bowl of a stand mixer. Attach the whisk attachment, and whip on medium speed until the cream holds its shape, just before soft peaks begin to form. Gradually beat in the eggs.
  4. Change to the paddle attachment. On low speed, add the flour mixture, one cup at a time and beat till smooth. Make sure to scrape down the sides of the bowl. Mix for about 1 minute.
  5. Because the cream is chilled, the batter thickens to a consistency of very stiff frosting. Fill the cupcake liners 2/3 full.
  6. Bake until cake springs back, approximately 18 minutes. Transfer to a wire rack to cool completely.

Fondant Hats and Shoes 

(Can be made days ahead)

Ingredients:

  • 2-3 oz. black fondant
  • Yellow and purple fondant
  • Stripped straws, cut into 3 inch pieces (2 per cupcake)

Directions:

  1. While cupcakes are cooking, form witch’s hat and shoes out of black fondant. Attach shoes to stripped straws. Make a small 1-inch ball out of black fondant. Roll between palms to form into a cylinder shape. Begin rolling top of cylinder between hands, so that it begins to elongate. Using fingers, gently pull and shape skinny end into top of hat and bend to create curve of hat. Place fatter end on a flat surface and gently press edges to flatten out and form bottom of hat. Set aside.
  2. Roll out black fondant and cut 2-inch circle. Touch middle of circle with a wet finger and place top of hat in place. Make a skinny “snake” shape out of yellow fondant and adhere to base of hat. Make a small “snake” shape out of purple fondant and shape into a circle or square as the buckle for hat and place on hat. Set aside to start drying.
  3. To make shoes, roll black fondant into a ½-inch ball. Pinch to flatten and start pulling one end to shape toe of shoe. As you pull, bend fondant up to create pointed, curved toe of shoe. Gently hold other end of shoe between your thumb and index finger and gently apply pressure. Using other hand, gently pull end that is nearest toe of shoe to create ankle of shoe. Flip shoe over and gently pull bottom corner to create heal of shoe. Flatten heal with finger tip and using your nail or edge of butter knife, create a crease at base between the bottom of shoe and heal. Place ankle part of shoe over straw and gently slide straw into shoe. Press fondant around straw to adhere. Repeat for second shoe.

Butter Cream Frosting

Ingredients:

  • 3 cups powdered sugar, sifted
  • 1 cup unsalted butter, softened
  • 1 tsp. vanilla
  • 1-2 Tbs. heavy cream or milk
  • Purple food color

Directions:

  1. Cream together sugar and butter until smooth. Add vanilla and mix to combine. Add food color until desired color is reached. Add milk/cream to create desired consistency. For this recipe, you want the frosting to be more stiff than soft, so it will hold up legs and hat.
  2. To assemble, place frosting in a pastry bag or zip-lock bag and snip the tip to create a ½-inch hole. Using a circular motion, frost cupcake to create a swirl effect on cupcake. Immediately sprinkle with black sugar sprinkles.
  3. Place hat at an angle on cupcake and insert straws into other end of cupcake with toes of shoes pointed outward.

Copyright 2016 WFAA


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