1. Headline
  1. Headline

Video: Frightful and delightful Halloween cupcakes

  1. Closed captioning of: Frightful and delightful Halloween cupcakes

    >>> it's time to take you into "today's kitchen" with a quick lesson in decorative desserts to put everyone in the halloween spirit.

    >> yeah, whether the goodies are homemade or store-bought, you can make your own with fun decorating ideas from carrie vincent. she's a judge on food network challenge . hey, how are you doing?

    >> fine. right from the witch's cabin, ready to go.

    >> i love it!

    >> okay, so, you are a judge -- are you a harsh judge when it comes to these kinds of things?

    >> they say i'm pretty brutal.

    >> are you?

    >> you're honest, just tell it like it is?

    >> you have to.

    >> you have to. what's the point otherwise?

    >> what are we making?

    >> brutal on you.

    >> i know.

    >> i've rolled out some paste for you.

    >> what is this?

    >> that's rolled fondant.

    >> what?

    >> get rid of this. being tidy. you take a little stencil --

    >> i don't see mine. is this mine?

    >> i made it for you.

    >> okay.

    >> so, you push it down. push it.

    >> oh, put it underneath of it?

    >> underneath.

    >> put itnderneath of it. okay.

    >> and right around so you're popping the pattern through. see?

    >> got it. now what do you do?

    >> lift it up and turn it over. grab your brush.

    >> grab your brush. i like repeating what you say. where am i dipping into? your colors are over here, kath.

    >> oh, wait, i took it off. i shouldn't have. la, la, la, la

    >> mine is good, la, la.

    >> now what?

    >> i hope you haven't screwed up.

    >> i have.

    >> um, i'm done, so now what do you do? [ laughter ]

    >> we don't have time!

    >> okay, let me do it.

    >> okay, look at mine. how about mine?

    >> oh, divine.

    >> divine.

    >> put some black on it? all right, gosh.

    >> not gosh.

    >> we're actually --

    >> i don't have any paint!

    >> it's right here!

    >> right here. what are you doing? hers is over here.

    >> okay, so, now wipe your hand over it like this. remove this.

    >> what are you doing?

    >> i'm painting nothing!

    >> mine is ruined. now i'm depressed! look at mine.

    >> look at mine.

    >> now i'm not depressed. that's good, hoda! yeah, i do need a margarita, by the way. all right, then what? so far, it's a disaster for me.

    >> but you cut it out --

    >> i don't want to cut it out!

    >> cut yours --

    >> cut this, hoda, all right?

    >> that looks like --

    >> take this one.

    >> take that one. now what do you do with it?

    >> put it on the top of your cupcake.

    >> okay, i see where that is.

    >> oh, this is fun! this is my favorite one.

    >> really?

    >> yes. i like this.

    >> now what are you doing?

    >> now rub a bit of water around the edge of your cupcake.

    >> why is that?

    >> because we're going to put an edging on it.

    >> wow.

    >> you two are absolute butchers.

    >> butchers?

    >> i like her! okay, anyway, we're about out of time, how's that?

    >> yeah, how do you like that? how do you like that, carrie? almost out of

TODAY recipes
updated 10/22/2013 11:36:37 AM ET 2013-10-22T15:36:37

Recipe: Simple cupcake recipe

  • 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.

Serving Size

Makes approx. 36 cupcakes

Recipe: Stenciled cake tops

  • 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.
  • Spatula

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.

Serving Size

Makes approx. 36 cupcakes

Recipe: Ghosties on the side

  • 12-oz rolled fondant for 12 ghosts
  • Charcoal black petal dust and super pearl and cotton candy luster
  • Edible white sparkle
  • Water
  • 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.

Serving Size

Makes approx. 36 cupcakes

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments