Day of the Dead White Russian Cupcakes with Chocolate Kahlua Frosting


Maggie Van Ostrand of Mexconnect explains Day of the Dead this way: In some countries, this time of year is referred to as Halloween and in others, such as Mexico, it's The Day of the Dead, even though, technically, it lasts four days. (In Oaxaca, the Day of the Dead begins eight days prior to November 2nd and is sometimes called The Week of the Dead.)

This is the time of year in which families remember and honor the dead, welcoming their souls home on their annual visit.


She goes on to say that influences from Halloween can also be felt in Mexico during this period, such as little kids ringing doorbells seeking dulces, some dressed as Frankenstein, Dracula, or generic monsters with gruesomely painted faces and rubber hatchets embedded in their skulls.


I love the Day of the Dead artwork and I totally believe in honoring those who have gone to the other side...no matter how they get there. I also am addicted to The Ghost Whisperer!

Layla loved this photo! BTW: if you see Kim Leffler on Saturday, wish her "Happy Birthday"...She had the good luck to be born on Halloween!

Have a great week, CQ

Here is the recipe for White Russian Cupcakes:

Recipe from Cupcakes from the Cake Mix Doctor by Anne Byrn.

White Russian Cupcakes
Makes 22-26 cupcakes

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup vegetable oil
3/4 cup whole milk
4 large eggs
1/4 cup vodka
1/4 cup plus 2 tablespoons Kahlua
1 teaspoon pure vanilla extract

Kahlua Whipped Cream
1 cup (8 ounces) heavy (whipping) cream
2 tablespoons confectioners' sugar
1 tablespoon Kahlua
2 tablespoons semisweet chocolate shavings, for garnish

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: Place the cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 26 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 17 to 20 min utes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Brush the tops of the cupcakes with the remaining 2 tablespoons Kahlua. Run a dinner knife around the edges of the cupcake liners. Lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool completely before frosting.
4. Meanwhile, prepare the frosting: Place a large, clean mixing bowl and electric mixer beaters in the freezer to chill for 1 minute. Remove the bowl and beaters from the freezer. Pour the cream into the bowl and beat with an electric mixer on high speed until the cream has thickened. Stop the machine, and add the sugar and Kahlua. Beat the cream on high speed until stiff peaks form. DO NOT OVERBEAT OR IT WILL TURN INTO BUTTER.
5. Frost cooled cupcakes with whipped cream. Store in the refrigerator for up to 3 days.

Devil's Food Halloween Cupcakes with Vanilla Butter Cream Frosting....and Skeletons!


I whipped up these cupcakes this morning using the CakeDoctor's Cupcakes From the CakeDoctor book...she had a recipe for Halloween Spider Cupcakes...I, however, did not have any of the candy pieces around the house...and the decorations seemed too mild for me for Halloween....so I pulled out the skeletons in my closet! ;)


The recipe is super easy...cake mix, eggs, oil and vanilla...all in one bowl and mixed all together...so easy.


Then I had to dig out my Halloween stuff...I have a special XXL box which is overflowing with fun, scary stuff!


I did try a new frosting that I found at the Safeway last week...It's called Pillsbury Easy Frost. It has a star-tip so you can frost like a baker, with fancy points, and it comes in three flavors, chocolate fudge, vanilla dream, a cream cheese. It was so fast...I'm going to try chocolate next time!


Layla wasn't very interested in the cupcakes today...she was more fascinated with the birds having their dinner!

I'll be making another Halloween cupcake later in the week...See you then!

CQ




Here's the recipe for the Halloween Spider Cupcakes:

Halloween Spider Cupcakes
Recipe written by Anne Byrn September 09, 2005
from Cupcakes from the Cake Mix Doctor, page 203

Makes 24 cupcakes (2 1/2 inches each)
Preparation time: 30 minutes
Spider chilling time: 30 to 40 minutes
Baking time: 16 to 20 minutes
Assembly time: 15 minutes

24 silver or foil liners for cupcake pans (2 1/2-inch size)

CUPCAKES
1 package (18.25 ounces) plain devil's food cake mix
2 tablespoons Dutch process cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

FROSTING:
Buttercream Frosting (recipe below)
6 drops yellow food coloring
2 drops red food coloring

GARNISHES:
24 Chocolate Spiders (recipe follows)
Tiny round decorating candies (optional)
Brown decorating gel (optional)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with silver paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool completely, 30 minutes.

4. Meanwhile, prepare the Buttercream Frosting. Place G cup of the frosting in a plastic sandwich bag and set aside. Add the yellow and red food coloring to the remaining frosting. Blend well so the frosting is evenly orange. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.

5. Garnish the cupcakes: Cut off a small piece from one of the bottom corners of the plastic bag holding the frosting. Pipe 2 eyes on each of the Chocolate Spiders. Place a small round decorating candy in the center of each eye, if desired. Place a spider on top of each cupcake. There will be 6 extra spiders for additional platter garnish or simply to enjoy. If you wish, pipe a web on the platter using brown decorating gel. The cupcakes are ready to serve.

Store these cupcakes, uncovered or in a cake saver, at room temperature for up to 2 days or in the refrigerator for up to 1 week. Or freeze the unfrosted and undecorated cupcakes in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before frosting, decorating, and serving.

CHOCOLATE SPIDERS
You can make these spiders up to two days before you bake the cupcakes. The six extras make wonderful platter decorations or sweet treats by themselves.

1 1/4 cups chow mein noodles
2 1/2 cups semisweet chocolate chips
1/3 cup milk
1/2 cup confectioners' sugar
1 cup crispy rice cereal

1. Line a baking sheet with waxed paper and set aside.

2. Measure out 1 cup chow mein noodles and break them into small pieces. Break the remaining noodles into 2-inch pieces. These will be the spiders' legs. Set the noodles aside in separate groupings.

3. Combine the chocolate chips and milk in a medium-size saucepan over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the confectioners' sugar, cereal, and the small chow mein noodle pieces until blended. Line a baking sheet with waxed paper. Drop the chocolate mixture by tablespoons in a slightly oblong shape (the body of the spider) onto the prepared baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately insert the noodle legs into the spider bodies, 4 on one side and 4 on the opposite side. Space them evenly apart. Place the baking sheet in the refrigerator and chill the spiders until hardened, 30 to 40 minutes.

4. Once chilled, remove them from the waxed paper by pushing up from the underside of the waxed paper.

Store the spiders in a plastic storage container at room temperature for up to 2 days.

the Cupcake Doctor says . . .
Here's something to remember when you're making orange-colored frosting: Use drops of yellow
and red food coloring in a 3 to 1 ratio, adding for example, 6 drops yellow and 2 drops red.

the Cupcake Doctor says . . .
Once the frosting for the cupcakes is made, reserve a small amount of it to pipe on each spider for its eyes.

BUTTERCREAM FROSTING
Makes 2 1/2 cups, enough to frost 24 cupcakes (2 1/2-inch size)
Preparation time: 5 minutes

8 tablespoons (1 stick) butter, at room temperature (see "the Cupcake Doctor says" below)
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

1.Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.

2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.

Martha Stewart's Pumpkin Patch Cupcakes (#16)




Martha says: "Pumpkin spice cupcakes with tiny marzipan pumpkins are an unexpected alternative (or addition) to pie for Thanksgiving, but these treats would also be welcome at a Halloween party or any other fall occasion." Have you bought Martha's book yet?? It's awesome...go here right now. You'll be so happy you did! This cupcake was the Oct. 15 (I'm a few days late) for the Martha Stewart Cupcakes Club "MSC".



This cupcake was pretty fun to make...it has three parts: cupcakes, frosting, and the little pumpkins. I actually made the cupcakes first and then worked on the pumpkins. They were easier to make than I thought they would be...While I did have my doubts at first, things went really well. Last I made the frosting!



Layla was in my studio laying on her mat when I just plopped two of the cupcakes down to near her eye level...she's such a pro now...I think she's been "making" cupcakes with me for more than 4 years now. Mostly they don't even phase her...but I think it all depends on if it's close to her dinner time or not!



These cupcakes are really moist and the cream cheese frosting is slightly tang-ee...nice combination.


I think these cupcakes are great as a pre-Halloween cupcake! Next week, look out! It will time to unveil the 2009 Cupcake Queen Halloween Cupcake. Who knows what could happen??? Only the Shadow knows for sure!

Have a great week...CQ



For Cupcakes (page 236):

4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon ground giner
1 tablespoon freshly grated nutmeg
1/4 teaspoon freshly ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2-1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1-1/2 cups canned pumpkin puree (not pie filling)

For Decorating:

Cream-Cheese Frosting (page 303)
Makes 4 Cups
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions

Beat butter and cream cheese in the bowl on high speed until fluffy, about 2-3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, then vanilla, and mix until smooth and combined, scraping down side of bowl as needed.


Marzipan Pumpkins

Marzipan Pumpkins:

You'll need a total of 14 ounces of marzipan to make 32 pumpkins. Tint two thirds marzipan orange with gel-paste food color. Tint remaining marzipan green. Using a small rolling pin, roll out green marzipan o about 1/8" thick on a work surface lightly dusted with cornstarch; use a mini leaf cutter to cut out leaf shapes (check out this link: Golda's Kitchen). Note: I just used green marzipan to make a green vine since I didn't have this cutter.. With the palms of your hands, roll bits of orange and green marzipan together into small ropes; cut and shape into stems. Shape pieces of orange marzipan into 3/4 inch balls. Use a toothpick to poke holes in tops of ball and press creases along outer edges from top to bottom. Attach leaves and stems to tops.

CPCK...Everything Cupcakes



Send me an email at 52cupcakes@gmail.com if you'd like one of these CPCK bumper stickers I designed!

CQ

Martha Stewart's Dotted-Letter Cupcakes...Well, Not Exactly Dotted! (#15)



This is the 15th cupcake idea I've made from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat, and I will admit right up front that my royal icing "dots" connected themselves into straight lines! Granted, I was in a bit of a hurry to make these for a baby shower...isn't that always the way...but, still it was a fun cupcake idea to try.




This "idea" has four parts: make the royal icing and create the letters...make the cupcakes (I made Martha's One Bowl Chocolate Cupcakes)...make the frosting (I made Billy's Vanilla Buttercream Frosting). Then you assemble everything! Layla was in the kitchen for the entire process...Oh yeah: Before you begin the royal icing, make sure that you have meringue powder, which you can buy at Michaels.


I only needed 18 cupcakes for the baby shower...so I frosted the rest with Billy's Vanilla Buttercream Frosting and brought them to work today!


Here's what Martha says about the Dotted-Letter Cupcakes: "Spell out a birthday wish--or whatever your celebration calls for--with homemade dot letters on a big bunch of cupcakes. The colorful letters (and numbers) are made of tinted royal icing piped oonto parchment paper and allowed to harden before they're placed atop the cupcakes. To save time on the day of the party, pipe the decorations the day before."

I will definitely try these dotted letters again...with more time and the knowledge I gained from this cupcake idea, it should be much easier to get the desired effect!

Have a great week...Layla and I will be back soon!

CQ




Martha Stewart's One Bowl Chocolate Cupcakes

Makes 18 to 24

Ingredients
3/4 cup unsweetened cocoa powder
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Billy's Vanilla Buttercream Frosting

Makes enough for 30 cupcakes

Ingredients
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.


Royal Icing

Ingredients
2 pounds confectioners' sugar
2/3 cup water, plus more if needed
1/2 cup plus 2 tablespoons meringue powder (wilton.com)
Gel-paste food coloring (optional)

Directions
Beat sugar, water, and meringue powder with a mixer on low speed until smooth. (If icing is too thick, slowly add more water, beating to desired consistency. If icing is too thin, continue beating for 2 to 3 minutes more.) Add food coloring if desired, a drop at a time, until desired color is reached; if making more than 1 color, divide icing and work in batches. Icing can be refrigerated for up to 1 week.