Northwest NEWS

October 25, 1999

Home & Garden

Dining In: Happy Halloween!


Decorate your favorite cupcakes for a special Halloween treat.
Photo courtesy of Wilton Enterprises.

Chocolate Cupcake with Orange Buttercream Center

   1 c. sugar
   1/2 c. butter or margarine, softened
   2 eggs, slightly beaten
   1/4 c. milk
   3 oz. unsweetened chocolate, melted
   3/4 tsp. vanilla
   1/8 tsp. baking powder
   1/4 tsp. salt
   Orange icing
   Your favorite buttercream icing recipe
   Zest of 2 oranges, chopped fine
   1/2 tsp. orange oil
   Orange icing color

Equipment needed:

   Decorating tips
   Disposable decorating bags

   Preheat oven to 350 degrees; fill muffin pan with baking cups. In mixer bowl, cream butter and sugar. Add eggs, milk, chocolate, vanilla, and orange oil, mixing after each addition. Add flour, baking powder, and salt; mix just until blended. Fill each muffin paper full. Bake 20-25 minutes or until toothpick inserted in middle comes out clean. Follow package directions for making icing or prepared buttercream recipe. Stir in orange zest, orange oil, and desired amount of color. Insert #10 decorating tip into decorating bag. Fill bag half full. Cut slit in top of cupcake with sharp knife. Squeeze icing into slit until cupcake slightly puffs.

   Background: Tint buttercream icing violet and ice cupcake.
   Body: Place Tip #2 in a disposable decorating bag. Fill bag with buttercream that has been tinted with black icing color. May use chocolate icing and add black icing color. Using tip #2A, make the top and bottom portion of the spider.
   Arms and legs: Using thin black licorice, place three arms and legs on each side of the body.
   Eyes: Use white mini-jawbreakers for eyes. Place Tip #2 in the decorating bag filled with black buttercream and pipe two dots on eyes.
   Nose: Place orange jawbreaker at the bottom of both eyes for the nose.

   Pumpkin: Ice cupcake orange and place Tip #12 in a dispopsable decorating bag. Fill decorating bag with orange buttercream. From top to bottom of cupcake, pipe one line down each end. On side of the line, pipe 1 or more line on a slight diagonal to form the pumpkin rind, then pipe middle line. You will have a total of 5 lines on the cupcake.
   Face: Using brown M&M's, place the eyes, nose, and mouth in the appropriate places on the cupcake.
   Stem: Place a green gumdrop at the top of the cupcake for the pumpkin stem.

   Face: Tint buttercream icing green and ice cupcake.
   Ears: Place Tip #6 in on decorating bag and fill with remaining green buttercream. On either side of cupcake, about 3/4 of the way to the top, pipe the ears.
   Mouth: Fill decorating bag with buttercream icing that has been tinted with Wilton Black Icing Color and color in open part of the mouth. Smooth with spatula. Using Tip #6 and the green buttercream, pipe a circle that forms an open mouth.
   Teeth: Place white tic-tacs around the open mouth for teeth.
   Nose: Place a green M&M above the mouth for a nose.
   Eyes: Use two white gumballs for eyes. Attach Tip #2 to decorating bag filled with black buttercream icing. Pipe black dots in the middle of gumballs and pipe eyebrows using the same tip.
   Hair: Tint buttercream icing with orange icing color. Use Tip #16 in a decorating bag. Fill bag with orange buttercream. Pipe hair at the top of cupcake.

   Face: Tint buttercream icing with leaf green icing color and ice cupcake.
   Nose: Attach Tip #12 to bag. Fill bag with green buttercream. Pipe nose in center of cupcake.
   Eyes and Mouth: Use white gumballs for eyeballs. Attach Tip #2 to decorating bag filled with black buttercream. Pipe black dot in the middle of eyes. Pipe mouth. Use a tic-tac for tooth.
   Hair: Tint buttercream with orange icing color. Attach Tip #16 on a decorating bag and fill with orange buttercream. Pipe hair on top of cupcake. Put black gumdrop that has been molded to point on top of hair as a hat.