Sugar artist Kerry Vincent shares a simple cupcake recipe that can be gussied up with stenciled cake tops and fondant ghosts on the side.
- 1 cup (8oz) butter
- 2 teaspoons vanilla
- 2 1/2 cups (11oz) plain flour
- 2 cups (16oz) fine or caster sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs beaten
- 1 1/2 cups milk
- Orange liners
Beat the butter and the vanilla until they are light and fluffy.Sift in the dry ingredients.Add the eggs and 50 percent of the milk.Mix on low speed for 2 minutes to combine the ingredients and activate the flour.Add the remainder of the milk and beat on medium low speed for another full minute.Fill paper liners just a little over half. Place in medium metal cupcake/muffin pans to regulate an even bake and to keep to shape.Bake at 375ºF for 18 to 20 minutes.
- 1 lb rolled fondant (this is enough for 25 cupcakes)
- Halloween stencils
- Orange and charcoal black petal dust
- Super pearl, canary and super gold luster dust
- Buttercream color and flavor of choice
- 2 or 3 small to medium paintbrushes
- Simmer sugars
- Cupcake wrappers
- Small rolling pin and board.
Top the cupcake with buttercream icing of your choice.Roll out a thin sheet of rolled fondant.Press the rolled fondant sheet into the stencil.Turn the stencil over with the paste firmly attached and apply the color. Brush over the exposed paste using individual brushes for the stronger colors.Look carefully at the Halloween pattern and apply the colors separately and sparingly directly to the building and tree trunks in the design so that the stenciled paste doesn’t become muddy. Start brushing overall with super pearl, super gold, canary yellow and orange, then little sweeps of canary on the foliage only.Remove all of the excess dust with a large brush before removing the stencil. Cut a circle and place on the cupcake top.Brush a thin edging of water around the circumference of the stenciled circle and apply the shimmer sugar.Place in the cupcake wrapper.
- 12-oz rolled fondant for 12 ghosts
- Charcoal black petal dust and super pearl and cotton candy luster
- Edible white sparkle
- Small and medium round brushes
- Sharpened chopstick
Make three round, graduated balls from rolled fondant.The first should be smaller for the head, the second larger for the body.Third ball should be slightly smaller than the head, and cut in half for the wispy arms (this makes each equal size).Stretch each ball into comma shapes.Press a sharpened chopstick into the head making holes for the eyes and mouth.Color eye sockets charcoal black.Color mouth cotton candy.Brush body parts with super pearl luster and edible sparkle.Using a water-dampened brush for glue, attach the body parts together at the neck and armholes.Set aside to dry for 24-hours before moving.
Check frequently in the last half of the cooking time during your first bake to make sure your oven is cooking accurately. This does not mean opening the door every minute or your cupcakes will not bake at all.If a cloud of steam hits you in the face when you open the oven door that is a very good sign that the bake is cooked.Cooking too hot or browning too fast? Lower the temperature and tent with a sheet of aluminum foil.Half-way through the cook time rotate the pans.I prefer to weigh all of my raw batters in whatever container, no matter whether it is cupcakes or celebration cakes for uniformity and economic accuracy.