Dear Friends,
I am trying to decide which recipe I should make for Halloween this year. What do you think of this recipe, from Gingerbread Bagels?
(Because I am not a fan of buttercream, I would use a standard forsting such as Betty Crocker or Pillsbury premade frosting).
Cupcakes
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup shortening, softened
3/4 cup whole milk
2 large eggs, at room temperature
1 Tablespoon vanilla extract
7 Halloween Oreos, ground into coarse crumbs
Buttercream
4 cups powdered sugar
1/2 cup unsalted butter, softened
1/2 cup shortening, softened
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
3 1/2 ounce heavy whipping cream (a little more than 1/3 cup)
1/4 teaspoon orange gel food coloring (if you need more, feel free to do so! Liquid food coloring works fine too but you may need less if you use liquid food coloring)
10 Halloween Oreos, ground into fine crumbs
Directions
In a bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder and kosher salt.
Then add in the shortening (the shortening should be very soft, almost melted), milk, eggs and vanilla extract and mix to low speed to combine. (about 1 minute) You don’t want to over mix the batter. Set the batter aside.
Put 7 Halloween Oreos in the food processor and grind them up into coarse crumbs. Throw them into the batter and fold them in.
Line a cupcake pan with liners. Using an ice cream scooper, scoop the batter into each cupcake liner. (I fill the ice cream scooper up 3/4 of the way.)
The cupcakes should be filled about 2/3 of the way. Make sure you don’t overfill them!
Bake the cupcakes at 350 degrees F for 20 minutes. Cool the cupcakes in the pan on a cooling rack for 10 minutes. Then take the cupcakes out of the pan and transfer them to a cooling rack.
Cool completely before frosting.
To make the frosting:Sift the powdered sugar into a bowl and set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the shortening and butter for about 3-4 minutes on medium high speed.
On low speed, slowly add in the powdered sugar. Add in 1/2 cup at a time.
Once all of the powdered sugar is added, increase the speed to medium for a minute or two.
Slowly add in the heavy whipping cream on low speed. Then increase the speed to high and mix for 10 minutes.
Add in the orange gel food coloring and mix to incorporate it. Set the buttercream aside.
In a food processor, grind up 10 Halloween Oreos into fine crumbs. Add them to the buttercream and fold them in.
Assembling the cupcakes:Put the buttercream in a piping bag fitted with a decorating tip. Pipe the buttercream onto the cooling cupcakes. Or you can simply frost them with a small spatula or knife.
Place on a plate, sprinkle candy corn candies around plate in between cupcakes.
AND, how about Halloween Oreo Brownies? I would love to add PB M&Ms to this recipe!
I am trying to decide which recipe I should make for Halloween this year. What do you think of this recipe, from Gingerbread Bagels?
(Because I am not a fan of buttercream, I would use a standard forsting such as Betty Crocker or Pillsbury premade frosting).
 |
| Photo from Gingerbread Bagels Blog |
Cupcakes
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup shortening, softened
3/4 cup whole milk
2 large eggs, at room temperature
1 Tablespoon vanilla extract
7 Halloween Oreos, ground into coarse crumbs
Buttercream
4 cups powdered sugar
1/2 cup unsalted butter, softened
1/2 cup shortening, softened
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
3 1/2 ounce heavy whipping cream (a little more than 1/3 cup)
1/4 teaspoon orange gel food coloring (if you need more, feel free to do so! Liquid food coloring works fine too but you may need less if you use liquid food coloring)
10 Halloween Oreos, ground into fine crumbs
Directions
In a bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder and kosher salt.
Then add in the shortening (the shortening should be very soft, almost melted), milk, eggs and vanilla extract and mix to low speed to combine. (about 1 minute) You don’t want to over mix the batter. Set the batter aside.
Put 7 Halloween Oreos in the food processor and grind them up into coarse crumbs. Throw them into the batter and fold them in.
Line a cupcake pan with liners. Using an ice cream scooper, scoop the batter into each cupcake liner. (I fill the ice cream scooper up 3/4 of the way.)
The cupcakes should be filled about 2/3 of the way. Make sure you don’t overfill them!
Bake the cupcakes at 350 degrees F for 20 minutes. Cool the cupcakes in the pan on a cooling rack for 10 minutes. Then take the cupcakes out of the pan and transfer them to a cooling rack.
Cool completely before frosting.
To make the frosting:Sift the powdered sugar into a bowl and set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the shortening and butter for about 3-4 minutes on medium high speed.
On low speed, slowly add in the powdered sugar. Add in 1/2 cup at a time.
Once all of the powdered sugar is added, increase the speed to medium for a minute or two.
Slowly add in the heavy whipping cream on low speed. Then increase the speed to high and mix for 10 minutes.
Add in the orange gel food coloring and mix to incorporate it. Set the buttercream aside.
In a food processor, grind up 10 Halloween Oreos into fine crumbs. Add them to the buttercream and fold them in.
Assembling the cupcakes:Put the buttercream in a piping bag fitted with a decorating tip. Pipe the buttercream onto the cooling cupcakes. Or you can simply frost them with a small spatula or knife.
Place on a plate, sprinkle candy corn candies around plate in between cupcakes.
AND, how about Halloween Oreo Brownies? I would love to add PB M&Ms to this recipe!
 |
| From Gingerbread Bagels |
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