I opted to make them using cocoa candy melts, plain m&&m's, pb m&ms and candy coated sunflower seeds. It was a process, but they turned out well. I used a wonderfully moist chocolate cake recipe as follows:
In mixer bowl, stir:
2 cups granulated sugar
3/4 cup cocoa
1 teaspoon salt
1 1/2 teaspoons each baking soda and baking powder
and 1 3/4 cups all purpose flour
add 2 eggs beating well after each
then stir in :
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Beat for a few minutes to ensure all ingredients are well incorporated.
Then stir in 1 cup of boiling water. Mixture will be runny, but I promise that they are sooooo moist! ;)
Poor into cupcake tins (I always use liners). Bake at 350 for 2-18-20 minutes or until cupcake springs back when touched...or if you prefer, use the toothpick method!
Then, as always,, I used the Wilton Buttercream (with a few minor changes) as follows:
1/2 cup vegetable shortening
1/2 cup unsalted butter
4 cups powdered sugar
1 teaspoon vanilla extract (mine is from Mexico and is not clear)
3 Tablespoons of milk
Dash of salt
To this I tinted the frosting with brown gel food coloring. Used very little to achieve tan.
I used the Wilton 1M star tip to frost the cooled cupcakes.
To make the scorpions, I laid wax paper on my counter, melted the candy melts in the microwave as per package directions. From there, I free handed the shape of a scorpion and placed the m&m's and candy coated sunflower seeds appropriately to the shape of the scorpion (as seen on the picture). After the candy melts hardened, I simply removed from the wax paper and placed atop the cupcakes...and done. A happy 9 year old with an odd birthday request! :)
1 comments:
I use that chocolate cake recipe and it turns out perfect every time. These cupcakes look awesome.
Post a Comment