Witch Crash Cupcakes Recipes

Steps:

• Make the legs: Roll the white fondant into two 15-inch-long logs for the legs of the witches, using your hands or a bowl scraper to smooth the logs out. Use a ruler to measure out twelve 2 1/2-inch-long lengths and use a paring knife or pizza wheel to cut the lengths. Round one of the ends of each of the legs to attach the shoes to.
• Make the stripes on the tights: Roll out the black fondant about 1/8-inch-thick with a small rolling pin. Cut even 1-inch strips, and then cut across to make 1/4-inch-wide strips. These will be the stripes on the witches' legs. Use a small amount of shortening to attach 3 strips to each of the legs. Flip the legs over and trim off the excess black fondant using a paring knife or pizza wheel, so the stripes wrap around perfectly.
• For the shoes: Divide your red fondant into 12 even pieces, each about .1 ounce (about the size of a raspberry). Roll a piece of fondant into a ball to start, then form it into a teardrop shape. Make the tip come to a point with your fingertips and curl it back slightly. Place the curled tip of the shoe face up on your surface and use your fondant tool to press in and down slightly, making the heel of the shoe; hold the shoe on either side to help it keep its. Use a ball tool opposite the heel to make a little hole where the leg will attach. Repeat with remaining pieces of red fondant, making a total of 12 shoes. Coat the shoes in a light coating of shortening using a paintbrush. Dip the shoes into the red edible luster dust. Attach the legs with a bit water, pressing the rounded end of the leg into the top of the shoe.
• Allow the legs and shoes to dry for at least 30 minutes. Place the legs in pairs on a platter, leaving a good amount of space between pairs. Press a cupcake upside down on top of each pair of legs and serve.

Steps:

• Chocolate Cupcakes: Preheat oven to 350 degrees with rack in center. Line cupcake tins with 12 paper liners; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Beat on medium speed for two minutes. (Alternatively, combine ingredients in a large bowl, then beat with a hand-held electric mixer.) Add boiling water and beat to combine (batter will be thin). Divide batter evenly among cupcake liners.
• Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.
• Buttercream Frosting: In the bowl of an electric mixer fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Begin beating on low speed, increasing to high for 2 minutes, scraping down the sides of the bowl occasionally. Using food coloring, tint the icing dirty green.
• Using a melon baller, scoop out the center of each cupcake, and fill with candy-coated chocolates, if desired.
• Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Insert two candy-coated chocolates into each cupcake to form eyes. Place two 1/2-inch lengths of licorice above the eyes to form eyebrows for the witch. Place the 1/4-inch licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the 2-inch licorice lengths under the cone hat to form the hair. Decorated cupcakes can be stored up to 1 day at room temperature.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Fill paper- or foil-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch.

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In a medium bowl, beat cake mix, water, 3 tablespoons oil and the egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter among muffin cups. Bake 11 to 13 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In 3 small microwavable bowls, microwave each color of candy melts separately on Medium (50%) 1 minute, stirring once, until melted. Stir 1 teaspoon oil into each bowl until blended.
• Dip two-thirds of pointed end of each Bugle snack into orange coating. Place on waxed paper; freeze 5 minutes or until set. Dip pointed tips into white coating; freeze 5 minutes or until set. Dip wide ends into yellow coating. Gently press yellow end of each snack onto center of each sandwich cookie; let stand until set.
• Tint frosting with food color. In small microwavable bowl, microwave frosting on High 10 to 20 seconds or until thin enough to pour. Frost cupcakes, allowing frosting to drip down sides. Top each cupcake with witch hat cookie.

Steps:

• Heat oven to 325°F. Grease 2 (8-inch) round cake pans with shortening; coat with flour (do not use cooking spray). Lightly grease 2 muffin cups in mini muffin pan.
• Make cake batter as directed on box. Pour into 2 mini muffin cups, filling two-thirds full. Pour remaining batter into round pans. Bake cupcakes 11 to 14 minutes, rounds 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and pans; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
• Meanwhile, reserve 2 tablespoons of the frosting in small bowl. In medium bowl, stir orange gel food color into remaining frosting until smooth.
• Place 1 cake layer, rounded side down, on serving plate. Spread 1/2 cup of the frosting over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost with remaining frosting.
• Cut 1 mini cupcake in half at an angle; press into cake to make the witch's behind. Frost with reserved 2 tablespoons frosting, sprinkle with black coarse sugar.
• Microwave chewy chocolate candies on High 3 to 8 seconds, just until moldable. Press 1 candy on uncut end of each hard candy stick. Mold chocolate candies to make witch's shoes. Mold the remaining 2 chocolate candies together to make hat.
• Insert cut end of hard candy sticks into cake near witch's behind. Sprinkle cookie crumbs around witch's behind.
• Using paring knife, cut the orange strip out of the rainbow-berry flavor sweet-sour chewy licorice. Wrap the orange candy strip around the witch's hat, and gently tie it onto the hat.
• To make pumpkins, wrap remaining mini cupcake and both marshmallows with punch berry fruit snack, pinching to seal fruit snack. Firmly press green licorice candies into top of wrapped pumpkins to make stem. Press miniature chocolate chips in cupcake face for eyes and brown candies for mouth. Place on cake.
• Fold remaining fruit snack in half lengthwise with paring knife; cut small slits into fruit snack without cutting all the way through. Wrap fruit snack around one end of chocolate licorice stick to make broom; place on cake. Decorate with candy pumpkins. Store loosely covered.