Halloween Cat Cupcake Recipe

Ingredients

  • 1 3/4 C flour
  • 2 C sugar
  • 1 C dark cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 C whole milk
  • 1/2 C oil
  • 2 tsp vanilla
  • 1 C boiling water

Frosting Ingredients:

  • 1 C of unsalted butter softened
  • 4 C powder sugar
  • 4 TBSP heavy whipping cream
  • gel food coloring black and purple
  • halloween sprinkles

Royal icing ingredients:

  • 2 egg whites
  • 1 C powder sugar
  • ½ tsp cream of tartar
  • Gel food coloring black and yellow
  • 1 roll wax paper

Instructions

  1. Preheat oven to 350 degrees.
  2. Line each cupcake tin with paper liners.
  3. Begin mixing the flour, sugar, dark cocoa, baking soda, baking powder and salt together in a bowl.
  4. In a second bowl add the eggs, whole milk, oil, and vanilla.
  5. Pour the wet ingredients into the bowl with the dry ingredients.
  6. Beat all of the ingredients together for three minutes on medium.
  7. After these ingredients are mixed slowly begin to add the boiling water, a little amount at the beginning, stirring as you add, then pour the remaining boiling water in. This may cause the batter to be a little runny but that is okay.
  8. Scoop the batter into the lined cupcake tins until about 3/4 filled.
  9. Bake at 350 degrees for 20-25 minutes.
  10. Remove the cupcakes from the oven allowing them to cool for 10 minutes.
  11. Remove each cupcake from the pan placing them on a wire rack to completely cool.

On to the frosting:

  1. Cream powder sugar and butter until mixture is light and creamy. If for some reason it doesn’t cream you can add a few drops of heavy whipping cream until it creams.
  2. Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, you’re in good shape if not, add more powder sugar 1/4 cup at a time and mix well.
  3. Once frosting is ready, divide into two bowls and add the purple coloring into one bowl and then black into the other.
  4. Scoop black frosting into one side of the pastry bag, purple into the other.
  5. Twist the open end of the pastry bag and push the frosting to the top and frost the cupcake edges inward to the center of the cupcake.
  6. Sprinkle halloween sprinkles on top of the cupcake.

And now the royal icing:

  1. Combine all ingredients except food coloring in a mixing bowl mixing on medium speed for 4 minutes. If icing isn’t still enough, you’ll want to add 1/4 cup powder sugar until stiff.
  2. Divide the icing equally into two bowls.
  3. Add several drops of each of the food coloring into each of the bowls mixing well.
  4. Spoon each of the different colored icings into individual piping bags using a #2 tip.

Making the cat in the moon icing transfer:

  1. Lay out the wax paper on a cookie sheet. Tape down the sides so they don't roll up.
  2. Pipe on a small black cat.
  3. Fill in with black icing.
  4. Let sit for 30 minutes.
  5. Pipe a yellow moon around the cat.
  6. Let the transfer dry over night.
  7. Place onto the cupcake.