Halloween-y Cupcakes
 
Cook time
Total time
 
Serves: 24 cupcakes
Ingredients
Cupcakes
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 cup unsalted butter, room temperature
  • 2½ cups granulated sugar
  • 4 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups milk (I used 2%, but I think it might be better to do 1% with these)
  • red + yellow food coloring (to make orange cupcakes - optional)
Almond Buttercream
  • 1 cup unsalted butter, room temperature
  • 5 cups powdered sugar, plus 1-2 cups extra, as needed
  • ¼ cup milk (I used 2%)
  • 1-2 teaspoons almond extract (depending on how almond-y you want it)*
  • *You can use clear vanilla extract, if you prefer. The reason that I used almond extract is because it's naturally clear and therefore didn't discolor my frosting. You can also just go ahead and use vanilla extract, but your frosting will not be white.
Instructions
Cupcakes
  1. Preheat your oven to 350 degrees F. Grease and/or line 24 muffin cups. Mix together the flour, baking powder, and salt and set aside.
  2. Beat together your butter and sugar until light and fluffy, at least 3 minutes. Add in the eggs, one at a time, followed by the vanilla. In alternating batches, add in the flour and milk. Start with ⅓ of the flour, then ½ the milk, then another ⅓ of the flour, then the rest of the milk, followed by the remaining ⅓ of the flour (always start and end with your dry ingredients when doing this). Be careful not to overmix, or the cupcakes will become very dense.
  3. Fold in your food coloring, if you're using it, until the cupcakes are orange (you want to be festive, right?). Fill your muffin cups ⅔ full (overfilling will cause the cupcakes to overflow) and bake for 12-15 minutes, until set and slightly spongy when touched. Allow to cool completely before frosting (recipe for frosting follows). Makes 24 cupcakes.
Almond Buttercream
  1. Beat the butter until light and fluffy, at least 3 minutes. Add in the 5 cups of powdered sugar, the milk, and the almond extract, and beat, VERY carefully (unless you want to look like you're wearing a powdered wig), until everything is combined, then turn up the speed on your mixer and beat until light and fluffy, at least another 3 full minutes. Check the consistency and add another 1½ cups of powdered sugar, beating until fully combined and the buttercream is smooth. Add another ½ cup if you feel it's necessary (I did). Makes enough to frost 24 cupcakes**.
  2. **If you are planning to pipe the frosting onto your cupcakes, I recommend doubling this recipe (or at least one-and-a-halfing it).
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/10/07/halloween-y-cupcakes/