Halloween Cupcake Designs | How to Frost a Cupcake | Candy Corn Cupcake Recipe
Halloween Cupcake Designs | How to Frost a Cupcake | Candy Corn Cupcake Recipe
OK, it‘s time to think about making great-looking Halloween Cupcake Designs! You can learn how to frost a Cupcake in no time at all! Keep scrolling and you’ll find directions and also our cute Candy Corn Cupcake Recipe!
I just got a call from my cousin who needs some cupcakes for a Halloween party, and she has no power because of the storm, Hurricane Sandy. So I’m making her some cupcakes.
Look at these cute ideas for Halloween Cupcake Designs!!
Cute Pumpkin Halloween Cupcake Designs
And these…
Scary Spacey Halloween Cupcake Designs
How To Create A Cute ‘Swirly’ Top Of Frosting
Many people ask me how to create a cute ‘swirly’ top of frosting on some of my cupcakes, like this Apple Spice Cupcake with Cinnamon Cream Cheese frosting….
The Cupcake Design is all in the Piping Tips!
Professional Sized Piping Tips
Professional sized piping tips make all the difference in the world when creating your little ‘Masterpiece‘ – frosting each individual fabulous cupcake in a unique and special way! And it’s always great to get a little help from your friends!
How to Frost A Cupcake
This is what you’ll need:
A Wilton 1M Star tip…
– This Star tip is significantly larger than the standard decorating tip size.
Large-sized Coupler…
~ a Large-sized Coupler to go with the larger piping tip! This is a plastic ring that attaches the tip to the cake decorating bag.
Cake Decorating Bags…
– Disposable decorating bags are a great invention. Just use, then toss. (Not a total necessity, you may use a heavy duty Zip Lock plastic bag if wish.)
Wilton Disposable 16-Inch Decorating Bags
and…Halloween Cupcakes!
– You will need a couple of great Halloween cupcake recipes like this delicious recipe for Halloween Candy Corn Cupcakes and the Perfect Cupcake Frosting and Filling to compliment them!
Plus, there’s instructions below in the video on How To Frost A Cupcake! (Scroll down)
Halloween Candy Corn Cupcakes 
Ingredients:
1 18.25-oz. white cake mix
1 c. sour cream
1/2 c. vegetable oil
3 large eggs
1 tsp. almond extract
Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)
A double batch of Perfect Cupcake Frosting and Filling (see recipe below)
Instructions:
Preheat oven to 350 degrees. Line 2, 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.
Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl.
Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.
Divide the yellow batter evenly among the muffin tins.
Wilton Recipe Right 24 Cup Mini Muffin Pan Pack of 2 Pans
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I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway.
Norpro Stainless Steel Scoop, 1 Tablespoon
Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter.
Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.
When ready, frost the cupcakes and garnish with a candy corn. When you cut them open, they look like this:
Ta Da!
Inside a Candy Corn Cupcake!
Next, top the cupcakes with this…
Perfect Cupcake Frosting and Filling
3 T Flour
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat on the stove.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
Put mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.
In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle.
Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!
Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.
KitchenAid Professional 5 Plus 5-Quart Stand Mixer
How to Frost A Cupcake
Recipes Courtesy of: Ourbestbites.com
See, easy-peasy! You can do it!
Bon Appetite!
Hope you have Happy Halloween enjoying these cute Halloween cupcake designs and learning How to Frost a Cupcake!
Let us know how your cupcakes turn out in the comments below!
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You might also enjoy these articles:
The All American Apple Hand Pie Recipe | How To Make Apple Hand Pies
Halloween Cupcake Designs | How to Frost a Cupcake
Candy Corn Cupcake Recipe
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