SF Bay Area
Food and drink that has us seeing gold
This week, I was inspired to make some silly Halloween cupcakes with my daughter. Considering that she's only 18 months old, I needed to come up with something fairly quick, and easy enough for her to "help" mommy. These cauldron cupcakes were the perfect answer. I quickly slapped on two layers of frosting. She placed all the worms, spiders, and eyeballs in place (while happily licking her fingers). You can use any quick and easy vanilla, chocolate, or even red velvet cupcake recipe. If you have one of my cookbooks, you should have plenty of cake options to choose from. Here's my tasty spiced cream cheese frosting recipe, to complete the look (and flavor).
Spiced Cream Cheese Frosting
(Enough frosting for 16 cupcakes)
4 ounces butter, room temperature
8 ounces cream cheese
4 cups powdered sugar, sifted
2 tablespoons brandy
1 teaspoon vanilla
pinch of salt
1 teaspoon cinnamon
2 tablespoons lemon juice
Sift the powdered sugar. Combine all of the ingredients and mix on low speed in a stand mixer. Once partially combined, increase to medium speed and mix until well blended. To frost the cupcakes, place 2/3 of the frosting into a bowl and add a few drops of black food coloring. Use a bit of green food coloring for the remaining 1/3. Use a small offset palette knife to frost the cupcakes in black. Then pipe a black ring around the rim and fill the center with the green frosting. Top your little cauldrons with any Halloween candy you'd like. Store the cupcakes at room temperature.