Halloween Recipes - Making Spooky Cupcakes

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Hi, I am avid Guas, with Damngoodsweet Consulting Group here in the Washington D.

C. area. Here we are talking about spooky cupcakes today, for the Halloween season. So, we have our ingredients here, we are going to start with our butter. So, for the recipe today, I went ahead and cut down the recipe in half, just for the video purpose. We are starting with three ounces of butter, and one cup of our light brown sugar, and place that on a medium high speed. We are going to do something, which is called the creaming. We are going to cream the sugar and the butter together. That takes just a few seconds, once we've creamed that, and its completely incorporated, working with our room temperature butter, we are going to slowly add our eggs one at a time, roughly about an egg and a half. In the full recipe, its three full eggs. I like to use large grade A eggs.

Once the eggs are fully incorporated or in order to fully incorporate the eggs, you want to stop your machine, and scrape down the sides just to ensure, completely blended product. We turn our mixer back on, and once its nice and smooth we know we can begin with our next procedure, which in this case, we already have all of our sifted dry ingredients. For this formula, or recipe, we've had all-purpose flour, cocoa powder, baking soda, baking powder and salt. So, all those ingredients have been sifted ahead of time, and we have our buttermilk. Now, its important to alternate your dry ingredients with your buttermilk in this cake batter. So, we lower our speed slightly in our machine and well sprinkle in about a third of our dry ingredients. Well wait till that sort of comes together and then well add half of our buttermilk. So, for the recipe today, we've added three quarters of a cup of buttermilk. Again, sifting or adding in our sifted, another third of our sifted ingredients. Wait till it completely comes together, which is now is a good time; well add the remaining buttermilk. Its important that you alternate your ingredients like we said before. Again, waiting till the buttermilk is completely incorporated to add the remaining dry ingredients. At this point, well go ahead and add the rest of our dry ingredients, and wait till this comes together. It wouldnt be a bad idea at this point again, to stop our machine and then go ahead again and scrape down our sides. This ensures that all the ingredients have completely been incorporated and you are not left with any kind of dry ingredients or maybe some butter-sugar mixture that has been left at the base of the bowl. Just another second or so, you dont want to beat it, or over mix it, but its okay to mix it until its completely incorporated. So, this is a good point to stop, removing our paddle and our bowl. Now, at this point, we are going to go ahead and portion into our muffin tins, which we've lined with a baking paper or cupcake paper. You want to fill them about half a way, as they are going to rise. I like to use ice-cream scoops, or dishers, they control the portioning and allow a nice, consistent cake batter to be portioned. If you dont have one of these, its okay; you can just go ahead and use a regular spoon. Just focus on the amount that you are adding. Its important to make sure that all the cupcakes tins are filled to the same level, to ensure a nice, even baking process. Allow them to bake for at least 12-15 minutes. At this point, once all of your tins are filled, I pat it down a little bit to ensure that some of the air-bubbles have been removed from the batter. So, we dont have big pockets after its been baked. We are going to go ahead and go into the preset 350 degree oven at this point.

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