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Using a small #2 tip (or a bag with a teeny corner cut off), make small veiny lines on the eyeballs with the red frosting. Put cupcakes in the refrigerator to chill for a couple of minutes while you’re getting the other colors ready. When cupcakes have cooled, fill pastry bag with vanilla frosting and squeeze a large dollop on top of each cupcake (I used an Ateco #809 tip).įollow this with the blue frosting, make a “blob” about 1/4 the size in the center (Ateco #804). Pastry tips (I used sizes #809, #804, #2) – if you don’t have tips, you can cut a small piece off the corner of each bag – size will depend on what part you’re piping)įood color (red, black, blue – or whatever color you’d like for the eyeball) – gel colors work best for this, if you don’t have, liquid colors will also work for the blue and red, but you can substitute melted chocolate for the black)
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At the beginning it may look a little curdled, but keep beating and it will come together. Slowly add the milk, again scraping down the sides so it’s all combined.īeat the buttercream on high for approximately 7 minutes until it’s nice and whipped. When all the powdered sugar is in, add the vanilla & meringue powder. Just make sure it doesn’t get caught up in the paddle!) (My secret to keeping the whole kitchen from filling with powdered sugar dust: place a large damp dish towel to cover the mixer and bowl. Add the salt and slowly add the powdered sugar, a couple of scoops at a time. use 2x that amount- this stuff is great)Ģ 1/4 ounces milk (I use whatever I have, the fattier the better!)īeat the butter with a paddle attachment of the mixer until very soft, scraping down the sides of the bowl as necessary. You can always use powdered egg whites (available at almost any grocery store) instead.Ģ teaspoons real vanilla extract or paste (I always use the paste and prob. Meringue powder is the only tricky-ish ingredient, but you can usually find at a craft store or sometimes at the supermarket. Makes enough for 36 cupcakes – recipe can also easily be doubled or halved. I prefer vanilla buttercream with red velvet, but you could also use a favorite cream cheese frosting if you’d like.Īdapted from the Institute of Culinary Education While cupcakes are baking, make and color the frosting. **Recipe also works for 2 9″ round cake layers – line pan bottoms with parchment and butter sides. Bake for approx 18-20 minutes, or until a toothpick comes out clean. Using a cookie scoop, fill each cupcake liner approx 2/3 full. In a small bowl, add vinegar to baking soda (it will bubble up) and add to batter, mix well. Add buttermilk and vanilla, and finish with remaining flour, again, scraping down sides and beater as necessary. Add 1/2 of the flour mixture to butter/sugar/eggs, mix until incorporated. In a separate bowl, whisk together flour and salt. Add mixture to eggs/sugar, mix until incorporated, scraping down sides as necessary. In a small bowl, mix cocoa, food coloring and water together until smooth. Add the eggs one at a time and mix well after each addition. Line muffin tins with cupcake liners.Ĭream the butter and sugar together with the paddle attachment of the mixer until light and fluffy.
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Preheat oven to 350☏ (or 325☏ for convection ovens). Adapted from Paula Deen’s Grandmother Paul’s Red Velvet CakeĢ sticks unsalted room temperature butter And as soon as I get the guts up to try making them, I’ll let you know how they are. They are made with bloody red velvet cake and a foolproof vanilla buttercream frosting, both of which I’m thinking will be nice to have on hand throughout the year. In other words, there’s no wrong answer! This is why, in my hours of need (aka Halloween), I turn to my friend and ICE graduate, Sara of Sara Bakes Cakes, who, now that I think of it, is actually neither a baker nor a cook, but a true artist. I asked her to give me one easy, creepy treat that would see me through Halloween bake sales and fairs and parties along with one instruction: No fondant, which may scare me more than the bloodshot eyeball cupcakes themselves. I love nothing more than coming across an instruction like “mix until you reach desired consistency” in a recipe. I really do believe that there are two kinds of people in this world: the bakers and the cooks (or “cookers” as Abby once called them.) Me - with my absolute inability to pay attention to amounts and rules and, you know, crucial details (last week I applied Athlete’s Foot cream on Phoebe’s rash instead of hydrocortisone - I fall squarely into the cooker category.