This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Oh boy! I am so glad that it is Saturday today. This week has d-r-a-g-g-e-d on. I haven’t felt well, Price had to work late a whole bunch, and everything was just annoying.
Yes, there we’re loads of wonderful thing that happened this week. Like #HalloweenTreatsWeek!!! And getting interviewed for a feature on the news (more on that soon!)
But there were some stupid silly things. Like how some jerk spilled water in the aisle at Publix and I didn’t see it and I came crashing down. Thankfully, I was pushing the cart at the time so that sorta slowed my fall, but still… ouch! The staff at Publix was great and helpful. But, really, just tell people you spilled, they will clean it up. It’s a good thing that I fell and just ended up with a big bruise on my leg, versus an elderly person falling and getting really hurt.
At least I have had all this fun baking to happily distract me of the stupid stuff happening this week.
These Super Cute Ghost Halloween Cupcakes will be a hit at your Halloween party. Kids of all ages will love them. The moist cupcake, fluffy frosting, pretty sprinkles, and cute ghost on top… so perfect!!
The key to making really awesome cakes and cupcakes is beating the butter and sugar
Instead of your awesome, but average, vanilla cupcakes, I made these citrus ones. I combined orange blossom extract and lemon extract. I love the light, refreshing flavors of citrus, so I though that would be so much fun for these cupcakes. Plus, I was thinking that the orange and yellow sprinkles from Sweets and Treats were perfect pairing for those flavors
Boo!! Hope you had a wonderful #halloweentreatsweek with me and all the other wonderful bloggers who participated in serving up scary delicious treats.
For the Cupcakes
- 1 1/2 Cup self-rising flour
- 1 1/2 Cup all-purpose flour
- 1 cup unsalted butter, softened
- 2 Cups sugar
- 4 large eggs, at room temperature
- 1/2 teaspoon orange blossom extract
- 1/2 teaspoon lemon extract
- 1 Cup milk
For the Frosting
- 1 Cup unsalted butter, softened
- 8 Cups powdered sugar
- 1 1/2 Tablespoons milk
- 1 teaspoon clear vanilla extract, Adam's Extracts
- 24 ghost and candy corn candies
- Preheat oven to 350F. Line 2 12-cup muffin tins with liners
- In a large bowl, combine the self rising flour and all-purpose flour. Set aside.
- In the bowl of stand mixer, combine the butter and sugar. Beat well on medium speed for 4 minutes, until very fluffy. Scrape down the bowl every minute.
- Add the eggs, one at a time, and beat well to incorporate. Add the extracts.
- Alternating the flour mixture and milk, add half of each, beating well after each addition.
- Evenly divide the batter into the cupcake liners.
- Bake for 20-22 minutes, until a toothpick inserted into the center of the cupcake is clean upon removal. Let cool.
- To make the frosting, in the bowl of a stand mixer, beat the butter until light and fluffy, about 2 minutes. Add the powdered sugar, 1 Cup at a time. Mix well. Add the milk and extract, beat well.
- Pour the sprinkles into a small bowl. Ice the cupcakes, then dip into the sprinkles. Place 1 candy ghost in the center of the frosting.
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Frosted White Chocolate Halloween Swirl Brownies from Big Bear’s Wife
- Candy Corn Pound Cake from Sweet ReciPEAs
- Halloween Scene Cake from Mrs Happy Homemaker
- Graveyard Cupcakes from Daily Dish Recipes
- Gooey Monster Peanut Butter Cookies from The Spiffy Cookie
- Mini Mummy Dogs from Karen’s Kitchen Stories
- Bleeding Red Velvet Lava Cakes from A Kitchen Hoor’s Adventures
- Spooky Halloween Muddy Buddies from The Redhead Baker