Who doesn't love Halloween? It's one of my favorite holidays. The costumes, candy, and spooky fun, never fail to bring out the kid in me. This year my Halloween inspiration came in the form of these sugar daggers by Wilton that I found at Michaels - perfect for a bloody cupcake! I kept the cupcakes and frosting white to accentuate the drama. So easy to make and such fun! One little tip- use a red writing gel for the blood (available from the grocery store ), rather than red food coloring. I found it much easier to work with.
Happy Halloween Everyone!
from Martha Stewart - makes 2 dozen cupcakes
3 cups cake flour, (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Cupcakes may be stored in a covered container in the refrigerator for up to three days.
Cream Cheese Frosting:
8 oz. cream cheese, at room temperature
8 T. (1 stick) unsalted butter, at room temperature
1 cup confectioners sugar
1 t. vanilla extract
Place softened cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Cream together well. Add sifted confectioner's sugar and the vanilla. Continue beating until smooth and fluffy. Makes 2 cups.
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