Spooky Chocolate Cupcakes
Source of Recipe
Taste of Home October/November 2004 issue
List of Ingredients
3 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 teaspoon salt
2 cups water
1 cup vegetable oil
2 teaspoons white vinegar
2 teaspoons vinilla extract
Frosting:
1/2 cup shortening
1/2 cup butter, softened
4-1/4 cups confectioners' sugar
3 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
Black paste food coloring
Orange and black M&M's
Tart 'n' Tinys candies
Recipe
In a large bowl, combine the dry ingredients.
Combine the water, oil, vinegar and vanilla; stir into dry
ingredients just until moistened. Fill greased or paper-lined muffin
cups two-thirds full.
Bake at 350 F for 15-18 minutes or until a toothpick comes out
clean. Cool for 5 minutes before removing from pans to wire racks.
In a mixing bowl, cream the shortening, butter and confectioners'
sugar. Stir in water and extracts. Remove 1/2 cup frosting to a small
bowl; tint with black food coloring. Frost cupcakes with remaining
white frosting.
Cut a small hole in the corner of a pastry or plastic bag. Insert
a small round #5 tip; fill the bag with black frosting. Decorate
cupcakes with black frosting and candies as desired.
Yield: 2 dozen
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