Fall

Scarecrow Cupcake Recipe!

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More fun and festive ideas for you! These are pretty SIMPLE to make and beyond cute — just run out there and get some clearance candy corn!


Scarecrow Cupcake

Butter cake ingredients:

1/2 tsp salt
2 tsp baking powder
1/2 C butter, room temperature
1 C white sugar
2 eggs, room temperature
1 tsp vanilla
3/4 C milk, room temperature

Frosting Ingredients:

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
Shredded wheat
Wafer cookies
1 bag of candy corn

Royal Icing Ingredients:

2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Black  gel food coloring

Cupcake Directions:

-Preheat oven to 350 degrees. Put paper liners into the cupcake pan.
-Combine the flour, salt, and baking powder. Whisk to blend.
-Using an electric mixer beat butter and white sugar until light and fluffy.
-Add eggs one at a time, beat after each addition.  Next stir in the vanilla.
-Gradually add half of  the dry ingredients to the creamed mixture alternately with the milk.
-Stir all ingredients just until just blended
-Using a medium ice cream scoop. scoop the batter into lined cupcake pan.
-Bake at 350 degrees for  20-25 minutes or until an inserted toothpick comes out clean.
-Allow to  cool in the cupcake pan for 10 minutes.
-Transfer to a wire rack to cool completely before frosting.

Frosting Directions:

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a large tip.(13 inch)
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost from the cupcake edges inward to the center of the cupcake.
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Icing Directions:

-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is  not stiff enough add 1/4 C powder sugar.
– Spoon the icing into a bowl.
-Add several drops of black gel food coloring in the large bowl of icing . Stir well to mix the color.
-Spoon the icing into a piping bag with a #2 tip.


Extra Directions:

-Refer to the picture of the cupcake for a  more detailed example.
-Pull apart the shredded wheat into hay like pieces.

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-For each cupcake you will need 1 1/2 wafer cookie.  Cut the cookies in half to make the 1  1/2 for each cupcake.

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-While the frosting is still damp put the loose shredded wheat on the top for hay hair.
-Using a little bit of frosting to glue the full cookie and half cookie together. Set aside.  Draw a black line using the black icing on the half part of the cookie hat.

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-Place the hat (the whole cookie entirely on the frosted cupcake) covering the top half of the straw hair.
-Using the black royal icing make two round dots for eyes.
-Then draw 4-6 lines in a half circle to make the smile.
-Allow the icing to dry for about 1-2 minutes.

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-Put a piece of candy corn upside down with the white point pointing down for the nose.
-Allow the icing to dry for about 20 minutes or simply rip into them like a monkey on a cupcake!

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