2014-10-24 / Columns

Cooking on Purpose

All about the treats, ‘bout the treats
By Connie Wendell
Special to the Post

Cupcakes make the perfect Halloween treat. You can add orange food coloring to the cake batter and black food coloring to the frosting and top them with candy corn for a festive look.

Once they have been refrigerated for several hours or overnight, set them in the center of a square of parchment paper or plastic wrap, gather all four corners and tie with orange and black curling ribbon.

Refrigerate until your trick or treaters arrive.

Simple cupcakes

1/3 cup butter; 2 eggs; 1 cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1/8 teaspoon salt; 2/3 cup sugar; 1 teaspoon vanilla extract; 1/3 cup buttermilk; and creamy frosting.

Cupcakes

Let butter and eggs stand at room temperature for 30 minutes. Grease 12 muffin cups or line with paper baking cups; set aside.

In a medium bowl stir together flour, baking powder, baking soda and salt; set aside.

Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed for 2 minutes or until light and fluffy, scraping sides of bowl as necessary.

Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread frosting over cupcakes.

Makes 12.

Creamy frosting

4 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon vanilla, 2 ½ cups powdered sugar

In a large bowl beat together cream cheese and butter with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth.

Place frosted cupcakes in an airtight container and store in the refrigerator.

Your trick or treaters will love this treat. They might come back for seconds. Until next time, keep Cooking on Purpose.

Connie Wendell can be reached at conniewendell27@gmail.com.

Return to top