Happy Halloween! Cupcakes and MORE!

Halloween is my favorite time of year!

SINCE Halloween is awkwardly placed on a Wednesday this year, we celebrated with an afternoon party at work last Friday.

I of course made cupcakes!
This is another Martha Stewart gem, PUMPKIN CUPCAKES!


Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

Directions:

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Tips:

  • The cupcake stand is a Wilton one, which I got at Winners for only $7!
  • The pumpkin candy toppers are from Dollarama! (Woo, savings!)
  • I cheaped out and bought pre-made icing. It’s the last time I’ll make that mistake – it’s definitely worth the time to make your own!

Along with the cupcakes, we had many other SPOOKY TREATS including:

Nacho Dip Graveyard! Just cut tortillas into spooky shapes and bake them!

Newts Eyes! Deviled eggs with food colouring, olives and hot sauce!

Brain Fruit Platter! Peel and carve a watermelon!

Blood punch! Cranberry and soda with a frozen ice hand!

Lots of CANDY!

And of course, decor!

Since today is actually HALLOWEEN – we all dressed up!

HAPPY HALLOWEEN!!

Birthday Cupcakes – Yellow Buttermilk!

Happy Birthday to MEEEE!!

My birthday was at the end of September, and to celebrate, I borrowed (yet another) recipe from Martha Stewart – Yellow Buttermilk Cupcakes! This one is reminiscent of childhood birthday cakes, and was just what I needed for officially hitting my mid 20s (WOO!)

INGREDIENTS:

  • 3 cups cake flour, (not self-rising)
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 cup plus 2 tablespoons unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 5 large whole eggs plus 3 egg yolks, room temperature
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

That’s a lot of eggs – AND a lot of buttermilk, AND two kinds of flour!

 

Some helpful tips…

I scooped up the cake flour at Bulk Barn – so I was able to get exactly what I needed!

I made my own buttermilk by combining milk and white vinegar – however I really wish I had just bought the carton…

This made more cupcakes I anticipated – about 24 large and 24 mini!

 

For icing, I stuck with my childhood theme (and my love of mint green icing, apparently) and made a classic combination of butter, icing sugar, and vanilla extract – easy peasy!

The result was a delicious short-bready tasting cupcake, with just the right amount of super sweet icing!

Mint Chocolate Cupcakes


Lately I’ve been obsessed with Martha Stewart Cupcakes – the best little cupcake cookbook I own.

I flipped through and found this little gem – mint chocolate cupcakes! While I appreciate all the work Martha put in on the mint chocolate leaves and the mint butter cream, I decided to cut down my work and make my own variations.

For the cupcake base, I followed Martha’s directions, but for the icing:
Ingredients:

  • Butter
  • – Icing Sugar
  • – Mint extract (in place of vanilla extract)

Basically just use your basic icing recipe! I found this worked really well and still made a delicious, minty icing.

For decorations, I just threw a mint leaf on there! Still edible, and if I do say so myself, still adorable!

 
Enjoy!