shared from: http://www.thepeachkitchen.com/2011/10/stabbed-cupcakes/
Found this on my "Blog Reading List" today.... so freaking funny that I had to share!
I am dead serious.
I should be working my butt off to lose a few pounds these past few months….
…instead I’m trying to finish off these Halloween recipes I have in mind matching them with the ingredients I have on hand…
Did you know that last week I’ve been to the two branches of Forever 21? {there are only two branches in the country}
Yeah, I know I shouldn’t be shopping there…cause I’m what, thirty-ish?..and my size is like, x-large nowadays….
So I bought earrings….
I bought two pairs of sexy earrings with a promise to be back before my birthday to do some pre-birthday shopping…
…when I say goodbye to some of the calories I’m keeping..LOLz…
If I’m a psychiatrist and it’s not Halloween season, I’d probably tell myself that these cupcakes are a manifestation of my desire to kill these delicious calories….
.. I would also probably shock myself because I won’t…–ERR, I can never EVER kill any delicious calorie whatever form they maybe.
These cupcakes are a manifestation of my love for all things creepy…..
Who would wanna stab a cupcake, anyway?
Are you going to stab an innocent cupcake?
With a fork maybe and the part that clings to that fork will probably go straight to your mouth.
Yup. I will try to go on a diet again….
the keyword there is TRY.
Stabbed Cupcakes
Ingredients:
♥for the Chocolate Cupcake:
2 cups all-purpose flour
1 ½ cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
½ tsp salt
1 tabsp vanilla extract
2/3 cup canola oil
2 tsp white vinegar
2 cups cold water
1 ½ cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
½ tsp salt
1 tabsp vanilla extract
2/3 cup canola oil
2 tsp white vinegar
2 cups cold water
♥for the Vanilla Frosting
½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
2 tbsp milk
½ cup (1 stick) butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
2 tbsp milk
and for the broken glass used to stab the cupcakes, I used….
Yup, I was lazy, don’t have time, still don’t own a candy thermometer. So I bought these white mint candies and baked them in the oven until they melt into one blurry slab of glass-candy.
Then I gave it a little tap to create the broken glass effect.
♥For the “blood”, I used my ever reliable Strawberry Jam.
Directions:
♥for the Chocolate Cupcake:
- Preheat oven to 350°F. Line two cupcake pans with paper liners and set aside.
- In a large bowl, sift the dry ingredients together. Set aside.
- In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
- Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.
- Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
- Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
- In large bowl, cream shortening and butter with electric mixer.
- Add vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed.
- Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
- Keep bowl covered with a damp cloth until ready to use and keep icing bowl in refrigerator when not in use.
- Put Vanilla frosting evenly on top of the chocolate cupcake and then “stab” it with the broken glass candy.
- Put a dollop of strawberry jam to make it look like the cupcake bled.
P.S.
These cupcakes can also be sent as gifts to people you are not so fond of…
Just kidding…
