Description
From witch hats to spooky mummies, get ready for 8 simple Halloween Cupcake Ideas that will add some extra ‘boo’ to your celebration!
Ingredients
Instructions
- Cut cold butter into 1 tablespoon size pieces. Using the paddle attachment of a stand mixer, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter is whipped, fluffy and easily spreadable.
- Add 3 cups of powdered sugar and the salt, beating into the butter until well combined, and scraping down the bowl as needed. Add 3 additional cups of powdered sugar with the vanilla extract, beating until well combined. For the remaining powdered sugar, add 1 cup at a time, and add the heavy cream if needed to help thin out the frosting, starting with 1 tablespoon and only adding the second if needed.
- Once all the powdered sugar has been added, increase speed to medium-high and beat for another 2-3 minutes beating the frosting until it’s fluffy. Reduce the mixer to the lowest speed and beat for 1-2 minutes to eliminate air bubbles. Use a spatula to stir to remove any remaining air bubbles.
- Divide the frosting up as needed for each color and add liquid gel colors to tint the buttercream. Add sprinkles and decorations.
Notes
- See the blog post for individual decorating tutorials and products used for each item. If this is your first time making my vanilla buttercream, I recommend reading the tutorial linked here. The cold buttercream method is wonderful but requires a lot more mixing.
- Once the Oreos come in contact with the buttercream, they will soften to a cake-like texture.
- If you are preparing 24 hours or more ahead of time, consider waiting to place the candy eyes on the cupcakes until closer to serving. The moisture from the cupcakes and frosting can cause them to bleed, making the black dot much larger. You may need to dab the back with leftover frosting to help them adhere
Storing and Preparing Ahead
- Storing Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 5 days (they are best served at room temperature).
- Freezing: Frosted or unfrosted, cupcakes can also be frozen in a freezer-safe, airtight container. Bring to room temperature before frosting or serving.
- Leftover Buttercream: This frosting recipes make much more than you’ll need, but that intentional so you don’t run out. Leftover buttercream can be placed in a freezer-safe bag, removing any extra air and frozen for up to 2 months. Use it to decorate Halloween Sugar Cookies.
- Preparing Cupcakes: Cupcakes can be made 24 hours in advance and stored in an airtight container.
- Preparing Buttercream: Buttercream can be prepared up to 7 days ahead and kept in the refrigerator. Be sure to bring it to room temperature before using and rewhip it in the mixer if it has been a few days. If you’re using the buttercream the next day, simply leave it at room temperature in an airtight container. Keep in mind that buttercream color improves over time, especially black, so dyeing it in advance can enhance the final look.