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Graveyard Cupcakes

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 Graveyard Cupcakes
Week of 10/28/19 to 11/01/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher's discretion.
Course Dessert
Cuisine American
Servings
Yields 18 cupcakes
Ingredients
Cupcakes
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon Salt
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1/2 cup cocoa powder
Buttercream Frosting
  • 2 cups unsalted butter softened
  • 1 cup vegetable shortening
  • 1 tablespoon vanilla extract
  • 8 cups confectioners' sugar
  • 1/3 cup water/milk
  • 3 tablespoons meringue powder
  • 1 teaspoon Salt
For Decorating
  • Skeletons
  • Food Coloring
  • Fondant
Course Dessert
Cuisine American
Servings
Yields 18 cupcakes
Ingredients
Cupcakes
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon Salt
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1/2 cup cocoa powder
Buttercream Frosting
  • 2 cups unsalted butter softened
  • 1 cup vegetable shortening
  • 1 tablespoon vanilla extract
  • 8 cups confectioners' sugar
  • 1/3 cup water/milk
  • 3 tablespoons meringue powder
  • 1 teaspoon Salt
For Decorating
  • Skeletons
  • Food Coloring
  • Fondant
Instructions
To make the cupcakes
  1. Preheat oven to 350°F and prepare a cupcake pan with liners. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. Add the wet ingredients to the dry ingredients and beat until well combined.
  2. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
To make the buttercream
  1. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth. Add remaining powdered sugar and meringue powder and mix until smooth. Pipe the frosting onto the cupcakes.