– Yay orange and black Halloween cupcakes! –
These orange and black Halloween cupcakes are colorful inside and out – much like this orange and black marmalade, my favorite Halloween snack recipe – making them the perfect festive treat for both kids and adults. The cupcakes are easy enough to make – you just make two different colored batters, then swirl them around in the cupcake cups before baking. Don’t swirl too much, though, or you’ll end up with plain brown cakes! The goal is a marbling effect.
These little cupcakes are almost cute enough to eat without icing! But because we’re a culture of frosting lovers, of course it has to be there. ;) That’s half the fun of a cupcake, isn’t it? Besides, what else are you going to poke your Halloween decorations into? I love these little bats and cats.
To make the two-toned orange and black buttercream icing, check out the original halloween cupcake recipe, which also happens to be gluten-free.
These Halloween cupcakes are mottled with orange and black, making for an awesome display once you bit them open - plus they're super simple to make, and they'll impress everyone who lays eyes on them.
- 1-1/4 cup flour
- 1/4 teaspoon salt
- 1-1/2 teaspoon baking powder
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil
- 1/2 cup milk, at room temperature
- 1 teaspoon vanilla extract
- 6 drops orange food coloring
- 8 drops black food coloring
- 2 cups white buttercream frosting
- Place rack in center of oven and preheat to 350°F (176°C).
- Place cupcake liners in a pan large enough to hold 12 cupcakes.
- In a medium-sized bowl, stir together flour, salt, and baking powder. Mix well.
- In a large bowl, beat together sugar and eggs with an electric mixer on medium speed. Mix for about one minute.
- To sugar and egg mixture, use a spoon to gently stir in oil, milk, and vanilla.
- Add the dry flour ingredients to the wet ingredients and beat with an electric mixer for one minute at medium speed.
- Divide batter into two equal portions, pouring them into two separate bowls. Into one half of the batter mix the orange food coloring and beat well. Into the second half mix the black food coloring and beat well.
- Using large spoons - such as tablespoons or soup spoons - start layering the colored batters into the cupcake cups until they are 2/3 full. Take a butter knife and gently swirl the colors together a tiny bit. Don't mix them too much, or you will just end up with gray cupcakes! They key is to just create a few swirls within the batter so that they look interested when you bites into them.
- Place pan in oven on center rack. Bake for about 22 minutes, or until a toothpick comes out clean.
- Cool on a rack for five minute before removing cupcakes from pan. Allow cupcakes to cool completely on rack before frosting.
- Pipe on buttercream frosting. Decorate with Halloween decorations of your choice.
Nutritional analysis does not include buttercream frosting.
This content was originally posted on FearlessFresh.com.