Dish: Halloween Cupcakes at Lulu\'s
The Dish Archive: Dish: Halloween Cupcakes at Lulu's
-- 1 ½ sticks unsalted butter softened
-- ½ cup vegetable shortening
-- 1½ cups granulated sugar
-- 1 cup firmly packed dark brown sugar
-- 3 large eggs
-- 1 Tablespoon pure vanilla extract
-- ¾ cup unsweetened cocoa powder
-- 1 ¼ cups hot water
-- 1 ¼ cups sour cream
-- 3 cups all purpose flour unbleached
-- 2 teaspoons baking powder
-- 1 teaspoon baking soda
-- ½ teaspoon salt
Preheat the oven to 350 degrees F. Line cupcakes pans with cupcake liners and set aside.
In a medium bowl, combine the cocoa powder, hot water and sour cream and set aside to cool.
Sift the flour, baking powder, baking soda and salt together into a medium bowl and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbon-like, about 2 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the vanilla and eggs one at a time beating well about 30 seconds. Scrape down the bolw and mix again for 30 seconds. Add the flour mixture, alternating with the cocoa mixture beginning and ending with the flour mixture.
Scoop the batter into the cupcake liners about ¾ full. Bake for 20to 25 minutes until a toothpick inserted in the center of each cake comes out clean. Let cool completely before icing. Makes about two dozen.
-- 1 ¾ cups all-purpose flour¼ teaspoon baking powder1 teaspoon baking soda½ teaspoon salt½ teaspoon ground nutmeg, cloves and cinnamon¾ cups granulated sugar¾ cups packed brown sugar½ cup of canola oil1 ½ cups pumpkin puree (fresh or canned)2 large eggs
-- 1 c. each raisins and nuts (optional)
Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.
Mix dry ingredients with the oil and pumpkin, stirring until well combined.
Add eggs, one at a time, blending thoroughly. Scoop batter into lined cupcake pans a little more than half portions each cup.
Bake at 350 degrees for 25 to 30 minutes or until tester comes out clean. Cool completely before frosting cupcakes. Makes about one dozen.
-- 2 sticks unsalted butter, softened
-- 6-8 cups confectioners sugar
-- ½ cup milk
-- 2 teaspoons pure vanilla extract
Place the butter in a large mixing bowl and beat for 2 minutes then add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. Icing can be stored in an airtight container for up to 3 days or for up to 7 days in the refrigerator.