Apple Pie with Plaid Lattice Leaf Crust

apple-pie-with-lattice-leaf-crustSometimes, I use canned pie filling. Yes! You’re shocked, I know…unless you’ve already read my posts on cherry pie and peach pie, of course.

Here’s the thing: fully scratch-made pies are awesome, but I’ve already made apple pie from scratch. And today, on Thanksgiving Eve, I wanted to spend time focusing on my crust, creating a beautiful, fancy lattice and interesting edge.

Behold, fancy lattice and interesting edge! I’m not the best crust designer, so each time I make pies now, I practice a new design. This time, I chose a thin plaid lattice of one-half and one-inch strips, then added a leaf border around the edge. I’m very pleased with the end result.

Ingredients

  • 2 pie crusts*
  • 1 20-ounce can apple pie filling
  • Dash of cinnamon
  • Dash of nutmeg

*My pie crust recipe, which I learned from my mom, yields 3 crusts. If you’re not sure what to do with the extra crust, consider apple crumb pie, chocolate pie, pecan pie, pumpkin pie, or pie crust rolls. 

Preparation

Mix cinnamon, nutmeg, and pie filling; set aside.

Prepare crusts; line an 8-inch pie dish with one and reserve the second for the lattice leaf top.

Roll your second crust into a rectangle at least 9 inches tall. Cut one-half and one-inch strips; you’ll need 5 one-half inch and 7 one-inch strips for this design, plus more for the leaves, and you should have plenty. I had a bit of dough left over that I’m going to turn into pie crust rolls later.

Pour filling into pie dish, then top with 7 strips of crust; start from the outside edge and alternate the one-inch strips with the one-half-inch strips.

Fold back every other strip halfway; place a one-inch strip, then a one-half-inch strip, in the opposite direction and fold the other strips back so they cover the new ones. Repeat as necessary; if you need video help for latticework, check out this video from Southern Living. Once your lattice is complete, trim your edges and fold them over to secure them.

Using a small leaf cookie cutter (I chose a teardrop-shaped leaf), cut leaves for your edge; re-roll your scraps if necessary. My edge used 24 leaves.

Gently press the leaves onto the edge of your crust, making sure they stick to the crust below.

Place a pie guard or foil around the edge of the crust; bake for 25 minutes, then remove the guard and bake another 25 minutes.

Cool pie completely, or serve warm.

Butter Pecan Cookies

butter-pecan-cookiesThis recipe is adapted very slightly from one called “butter pecan fantasies” in the King Arthur Flour Cookie Companion. While the dough might be a bit of a challenge to work with, the end result is absolutely delicious. The toffee bits, butterscotch chips, and chopped pecans might seem like too much at first, but their flavors blend together perfectly, and their different textures add wonderful crunch to an otherwise soft, chewy cookie.

I added more vanilla extract than the original recipe called for to bring my dough together, as it seemed too crumbly with just 2 teaspoons. It’s also important to note that mixing in the toffee bits, butterscotch chips, and chopped pecans takes some time – I used both the paddle attachment on my mixer and my hands to incorporate them as best I could. These cookies would be delicious with chocolate chips instead of butterscotch, but they’d need a different name.

Ingredients

  • 6 tablespoons butter, softened
  • 1 1/4 cups light brown sugar
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg
  • 2 1/4 cups flour
  • 1 cup toffee bits
  • 1 cup butterscotch chips
  • 1 cup chopped pecans

Preparation

Preheat oven to 375 degrees. Line several baking sheets with parchment paper.

In a mixing bowl fitted with the paddle attachment, cream together butter, brown sugar, vanilla extract, salt, and baking soda. Add egg and beat until well-combined and fluffy. Add flour mixture in three batches, beating well to combine between each; dough will pull away from the side of the bowl when ready.

Mix in toffee bits, butterscotch chips, and pecans; use your hands if necessary.

Using a 2-inch cookie scoop, drop scoops of dough onto cookie sheets about 2 inches apart. Bake for 10 minutes, until tops are just golden brown.

Cool on cookie sheets for about 5 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature. Makes about 3 dozen.

Amish Oatmeal Cookies

amish-oatmeal-cookieOatmeal cookies are among my favorite, and these cookies offer a delightful twist on the classic treat. This recipe comes from the King Arthur Flour Cookie Companion and includes some surprising touches; there’s nutmeg in the dough along with cinnamon, and a brown sugar cinnamon mixture for coating. The original recipe includes raisins, but I decided to leave them out. If you’d like to add them, go for 1/2 cup and add them after you stir in the oats.

I didn’t expect these cookies to spread out when baking as much as they did, so I advise you to leave plenty of room on your baking sheets, at least a few inches between each cookie. Also, let them cool on the baking sheets for just a minute or two once they’re done baking; any more time, and they might end up overdone.

Ingredients

  • 8 tablespoons butter, slightly softened
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 2 tablespoons milk
  • 1 cup flour
  • 1 cup old-fashioned oats

For the coating

  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon

Preparation

In a mixing bowl, beat butter, sugars, baking powder, salt, baking soda, vanilla, cinnamon, and nutmeg. Add eggs and milk, beating until combined.

Mix in flour on low speed until just incorporated, then stir in oats.

Refrigerate dough for at least 1 hour or until firm.

Preheat oven to 375 degrees. Line three baking sheets with parchment paper.

In a small bowl, combine light brown sugar and cinnamon, mixing with a fork to combine.

Scoop dough using a 1-inch cookie scoop and roll into balls, then dip in brown sugar mixture to coat.

Place on cookie sheets, spacing at least 2 inches apart. If desired, use the tines of a fork to flatten slightly – I omitted this step in my preparation.

Bake for 10-12 minutes, until centers are still puffy but edges are golden brown. Remove from oven and cool on baking sheets for a few minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days.

Old-Fashioned Vanilla Cupcakes with Peanut Butter Frosting

old-fashioned-cupcakes-with-pb-frostingThis recipe is slightly adapted from Trisha Yearwood’s on the Food Network site. While it yields a delicious treat, I must say that the cupcake is much sturdier than I expected it to be. It’s almost like a pound cake cupcake, so if I ever make these again, I’ll probably pair them with a different frosting.

The frosting, however, is absolutely delicious. I tweaked mine to add more milk and vanilla for a fluffier, creamier texture than the original. I also want to note that the original said it yielded 12 cupcakes, but it really makes 24, so you’ll have plenty to share.

Old Fashioned Vanilla Cupcakes

Ingredients

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 1/2 teaspoons vanilla extract

Preparation

Preheat oven to 350 degrees. Line two cupcake pans with paper liners.

In a medium bowl, sift together the cake flour, baking powder, and salt; set aside.

In a mixing bowl, cream together butter and sugar until light and fluffy, about 5 minutes.

Add eggs, one at a time, beating well after each.

Add flour mixture and milk in alternatively in three batches, beginning and ending with the flour. Add vanilla and beat until combined.

Using a 2-inch cookie scoop, drop scoops of batter in cupcake wells, filling about 3/4 full.

Bake for 16-20 minutes, until a cake tester comes out clean. Remove from oven and place cupcakes on a wire rack to cool completely before frosting.

Peanut Butter Frosting

Ingredients

  • 8 tablespoons butter, softened
  • 1 cup peanut butter
  • 3 cups confectioner’s sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

Preparation

In a mixing bowl, beat butter and peanut butter on medium speed for about 3 minutes.

Add 1 1/2 cups powdered sugar, vanilla, and 1/4 cup milk; beat on medium speed until well-combined, about 3-4 minutes.

Add remaining powdered sugar and beat for another 1-2 minutes, then slowly add remaining milk, about 1 tablespoon at a time, until the frosting is a smooth, spreadable consistency.

Using a 1-inch cookie scoop, drop scoops of frosting onto cupcakes; spread with an offset spatula.

Store cupcakes in an airtight container at room temperature for up to 2 days.

 

Guinness Chocolate Cookies

guinness-chocolate-cookiesMy very dear friend Amanda sent me a link to these cookies, and I just had to bake them. While the original recipe from Irish Central called for the Bailey’s frosting to go on top of each cookie, I decided to make them into sandwiches instead, like a whoopie pie/gob. I tweaked the frosting recipe just slightly and am pleased to report that it turned out perfectly, with just enough for all of the sandwiches. Two cookies, as well as a little container of the frosting, are on their way to Amanda out in California right now – I hope they arrive in one piece!

According to Mike and our friends Kevin and Tia, these cookies are delicious, fudgy, and have the right amount of alcohol in them – enough without being too boozy. If you don’t keep Bailey’s on hand, you could certainly just make the cookies without any frosting. Mike ate one unfrosted cookie because this actually made 39 cookies; I suspect if I’d made a few cookies a bit smaller, it would have made an even 40.

Guinness Chocolate Cookies

  • 2 1/2 cups flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup Guinness*

*Allow the Guinness to sit at room temperature for about 15 minutes before using so it’s not as cold. 

Bailey’s Buttercream Frosting

  • 10 tablespoons butter, at room temperature
  • 3 cups powdered sugar
  • 4 tablespoons Bailey’s Irish Cream

Preparation

In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside.

In a mixing bowl, cream together butter and sugars; add eggs and beat to combine, then add Guinness. Mixture will be clumpy, but don’t worry – it will smooth out when you add the flour mixture.

Add flour mixture in three batches, beating to combine between each and scraping the sides of your bowl frequently.

Chill batter for 1 hour before baking.

Preheat oven to 350 degrees. Line several baking sheets with parchment paper.

Using a 2-inch cookie scoop, drop scoops of dough onto prepared baking sheets, spacing about 2 inches apart because cookies will spread when baking. Bake for 11-13 minutes, until edges are set and tops are still puffy.

Remove from oven and cool on baking sheets for about 5 minutes, then remove to wire racks to cool completely before filling.

To make the frosting, place butter in a mixing bowl and beat on medium speed for about 1 minute.

Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.

Add Bailey’s one tablespoon at a time, beating well and scraping the sides of the bowl between each addition.

To fill the cookies, flip cookies over so the flat side faces up. Using a 1-inch cookie scoop, drop scoops of frosting onto half of the cookies; spread with a small offset spatula, then top with another cookie.

Store in an airtight container at room temperature for 3-4 days.

Toasted Almond Cupcakes

toasted-almond-cupcakesIn the spirit of Pittsburgh’s famous burnt almond torte, I give you these toasted almond cupcakes. I have to admit: I like toasted, not burnt, almonds better, but you can certainly cook yours for longer if you prefer the burnt kind.

The next time I make these cupcakes, I’ll fill them with some almond pastry cream, but they’re absolutely delicious no matter what. While they may look fancy, they’re actually very easy to prepare; just put a simple white almond cupcake together with some almond buttercream, then add your toasted almonds on top. I recommend making your cupcakes first, then toasting your almonds, then making your frosting so the cupcakes and almonds are both cool enough to use.

Makes 16 cupcakes.

White Almond Cupcakes

Ingredients

  • 1 1/2 cups flour
  • 1/2 tablespoon baking powder
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 3/4 cup milk

Preparation

Preheat oven to 375 degrees. Line two cupcake tins with paper liners.

In a small bowl, combine flour and baking powder; set aside.

In a mixing bowl, cream together sugar, shortening, and salt until fluffy.

Add egg, vanilla, and almond; beat until combined.

Add flour mixture and milk in alternating batches, starting and ending with the flour and beating until just combined.

Using a 2-inch cookie scoop, drop scoops of batter into each cupcake well, filling about half full.

Bake for 15-18 minutes, until a cake tester comes out clean. Remove from oven and immediately place cupcakes on wire racks to cool before frosting.

Toasted Almonds

Ingredients

  • 3/4 cup sliced almonds
  • 2 tablespoons plus 2 teaspoons sugar
  • 1 tablespoon water

Preparation

In a medium bowl, combine almonds, sugar, and water; stir to combine.

Place mixture in a saute pan over medium heat. Cook, stirring regularly, for about 5-7 minutes until almonds turn a light golden brown. Almonds will start out looking wet and will appear dry when they are almost done.

Remove from heat and pour onto a platter to cool completely before using.

Fluffy Almond Buttercream

Ingredients

  • 10 tablespoons butter, softened
  • 2 1/2 to 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 tablespoons almond extract
  • 1 tablespoon heavy cream

Preparation

In a mixing bowl, beat butter for about 1 minute.

Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.

Add vanilla extract and almond extract, beating well to combine.

Add heavy cream and beat for about 2 minutes until fluffy.

To frost and decorate the cupcakes: fit a 14-inch pastry bag with a Wilton 1M tip and pipe generous swirls of frosting onto each cupcake. Sprinkle toasted almonds onto each cupcake, gently pressing them into the frosting so they stick.

Store in an airtight container at room temperature for 2-3 days.

 

 

Halloween Sugar Cut-Outs

halloween-cutoutsMike loves Halloween. Each year he impresses our neighbors with elaborately carved pumpkins, and this year I decided to make him some elaborately decorated cookies. A few weeks ago I picked up a set of Halloween cookie cutters, and I chose my favorites for this job. I admit, though, that I’ll never make 15 different varieties of cut-out cookies again in one project because it literally took me all afternoon – about four hours – to decorate them all.

Tips for decorating each type of cookie appear next to their photos below, but in general, I recommend baking the same (or similar) shape cookies in each batch so you get even browning; for example, I baked pumpkins and tombstones together because they are a similar size, but I wouldn’t put bats and pumpkins on the same cookie sheet. Also, I chose this icing recipe, my grandma Zella’s original, because it yields an easily spreadable icing that sets up very well once it dries, making stacking your cookies in a container much easier.

This batch made 70 cookies (yes, almost 6 dozen). Happy Halloween!

Ingredients

For the cookies

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 teaspoons vanilla
  • 1-2 teaspoons water

For the frosting & decorating

  • 3 egg whites*
  • 9 tablespoons shortening
  • Dash of salt
  • 6 cups powdered sugar
  • 2 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • Orange, green, yellow, brown, and black gel food coloring
  • Bat sprinkles
  • Flower-shaped sprinkles

*Your three leftover egg yolks will be great for pastry cream, which can be used for all types of other treats. If you’d like, tint it a fun Halloween color and use it in some cupcakes. 

Preparation

Stir together flour, baking powder, and salt in a medium bowl; set aside.

Cream together butter and sugar until fluffy. Add eggs and beat well.

Add vanilla and about half the flour mixture, beating until combined; beat in remaining flour. If necessary, add 1-2 teaspoons of water for a less crumbly dough; you’ll need a more pliable dough to roll and cut later.

Divide dough in half and knead each just slightly until dough sticks together.  Form each half into a disc and wrap in plastic.

Refrigerate until just barely firm, about 20-30 minutes.

Preheat oven to 375 degrees.

Roll dough to 1/8 inch thickness and cut into desired shapes.

Bake for 8-10 minutes, until just golden. Remove from oven and allow to cool on cookie sheets for 2-3 minutes before carefully transferring to wire racks to cool completely.

For the frosting, combine egg whites, shortening, salt, and 2 cups powdered sugar in a mixing bowl.  Beat on low speed until combined, then increase speed to medium, then high, and beat for one minute.

Add additional cup powdered sugar and beat on low speed until combined, then on high speed for one minute.

Add vanilla and almond extracts.  Beat on high speed for one or two minutes, until very well combined.

Check the frosting’s texture; it should be like very, very soft peanut butter and very easily spreadable.  If necessary, you can add one to two teaspoons of water to thin the frosting and beat well to combine

Decorating tips for each type of cookie appear below. In general, I recommend the following:

  • Tint your frosting in small batches. You’ll use several of these colors on more than one type of cookie, but you can always make more of a certain color from your main batch of white.
  • I started with the cookies that needed white bases first, then moved onto my other colors.
  • Once you’ve used your yellow for the witch brooms, you can tint whatever you have leftover orange for the pumpkins.
  • The remainder of the gray from your tombstones can become darker gray for your cauldrons.
  • The remainder of the dark gray from your cauldrons can become black for the witch hats, bats, and piping.

tombstonesTombstones

You’ll need gray frosting and black frosting, as well as black bat sprinkles.

Tint frosting gray by adding a small amount of black food coloring. Frost cookies as evenly as you can to create a smooth surface.

Tint frosting black using a generous amount of black food coloring. Fit a small but sturdy zip-top bag with a plain frosting tip and pipe letters, then add a bat to the corner of the tombstone.

 

 

 

jackolanterns

Jack-o-Lanterns

You will need orange, green, and black icing.

Frost pumpkins with orange icing, pulling your spatula or knife downward to create the pumpkin ridges.

Fit a small but sturdy zip-top bag with a plain or leaf tip, then pipe on stems.

Using black icing, pipe faces.

 

 

skullsSkulls

You will need white and black icing.

Frost cookies with white icing as evenly as you can to create a flat surface.

Using black frosting, pipe on faces.

 

 

 

 

batsBats

You will need black icing; frost to fill in the shape, then pull your spatula or knife downward to create texture.

 

 

 

 

 

 

mummiesMummies

These cookies use a coffin cutter. You will need brown and white icing.

Frost cookies with brown icing.

Fit a small but sturdy zip-top bag with white icing and pipe on mummies.

 

 

 

 

websSpiderwebs

You will need white and black icing.

Frosting cookies with white icing as evenly as you can to create a flat surface.

Pipe on webs; start with four lines that create a star shape, then fill in web strings by connecting each line.

 

 

 

pumpkinsPumpkins

You will need orange and green icing.

Frost pumpkins with orange icing, pulling your spatula or knife downward to create the pumpkin ridges.

Fit a small but sturdy zip-top bag with a plain or leaf tip, then pipe on stems.

 

 

 

cauldronsCauldrons

You will need dark gray/light black and green icing.

Frost cauldrons with dark gray icing, coming up to the top of the cauldron but leaving space in the middle for the witch’s brew.

Using green icing, pipe on witch’s brew.

 

 

 

 

candycornCandy Corn

You will need white, orange, and yellow icing.

Begin at the top with the white and frost each cookie with a band of white, orange, and yellow icing.

 

 

 

 

 

diadelosmuertosDia de los Muertos Skulls

These cookies celebrate Dia de los Muertos, or the Day of the Dead, the Mexican celebration of those we’ve lost.

You will need white, black, and green icing, as well as flower sprinkles.

Frost cookies with white as evenly as you can to create a flat surface.

Using black frosting, pipe on faces and decorative swirls.

Using green frosting, outline the eyes, mouth, swirls, and edges of each cookie. Add flower sprinkles for eyes and other embellishments.

 

monstersMonsters

These cookies are a combination of spiderweb cut-outs and the scrap cookies that were left over from all of my rolling and cutting.

You will need green, orange, black, and white frosting.

Frost cookies with green, then pipe on eyes using orange and black frosting, fangs using white frosting, and fur using orange frosting.

 

 

 

broomsWitch’s Brooms

You will need yellow, brown, and orange icing.

Frost broom bottoms with yellow, pulling your spatula or knife back and forth to create the straw. Pipe on an orange line to show where the broom is gathered.

Frost broom handles with brown icing.

 

 

 

 

ghostsGhosts

You will need white and black icing.

Frost cookies with white icing, then use black icing to pipe on eyes.

 

 

 

 

 

catsCats

You will need brown and green icing.

Frost cookies with brown icing, pulling your spatula or knife back and forth to create the fur texture.

Pipe on green eyes.

 

 

 

 

hatsWitch Hats 

You will need black icing; frost hats with black and pull your spatula or knife back and forth to create a fabric texture.

 

Pumpkin Spice Cookies

pumpkin-spice-cookiesPeople lose their minds for pumpkin spice this time of year. Lattes, muffins, cakes, Oreo cookies, tortilla chips (seriously)…you name it, it’s been pumpkin spiced and put on display at your local coffee shop or market.

When I baked these cookies, I didn’t intend to call them pumpkin spice, partly because everything is pumpkin spice right now. But having tasted one, there’s really nothing else to call them. You could leave them plain if you like, but the icing really adds a nice extra kick of flavor.

Note: this recipe uses half of a 15-ounce can of pumpkin puree, so you could easily double it for a much larger batch.

Ingredients

For the cookies

  • 1 cup plus 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 8 tablespoons butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 7.5 ounces pumpkin (half a 15 ounce can)
  • 1 egg
  • 1/2 teaspoon vanilla extract

For the icing

  • 2 cups powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon allspice
  • dash of nutmeg
  • 1 tablespoon butter, melted
  • 3 tablespoons milk

Preparation

Preheat oven to 375 degrees. Line three baking sheets with parchment paper.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg; set aside.

In a mixing bowl, cream together butter and sugars.

Add pumpkin, egg, and vanilla; mix well.

Slowly add flour mixture and beat until well combined.

Using a one-inch cookie scoop, drop scoops of dough onto prepared baking sheets.

Bake for 14 minutes, until cookies are set; bottoms will be very light golden brown.

Remove from oven and cool on baking sheets for a few minutes, then remove to a wire rack to cool completely.

For the icing, combine powdered sugar, cinnamon, ginger, allspice, and nutmeg. Add melted butter and milk, then stir to combine; you want a thick drizzling consistency, kind of like the texture of very soft peanut butter.

Place icing in a zip-top bag and snip off the end; pipe drops of icing onto each cookie, then spread with a knife or small offset spatula.

Allow cookies to set before serving; store in airtight containers in single layers at a cool room temperature for up to 2 days. The icing adds plenty of moisture to an already moist cookie, so if you try to keep them longer they’ll get too gooey.

Makes 36 cookies.

Halloween Cake

halloween-cakeYesterday’s witch’s brew cupcakes left me with about a cup and a half of cauldron-worthy green frosting and some bat mix sprinkles, so I decided to whip up a one-layer cake for Mike to take to his office tomorrow.

The cake recipe comes from the Better Homes & Gardens Cookbook and is called “busy day cake,” aptly named for its ease in preparation. You just put your ingredients into a mixing bowl beat them for a few minutes, then pour the batter – which will be lumpy, but that’s fine – into your pan and bake it. The original recipe called for a broiled coconut topping on this cake, which I may make someday.

Ingredients

  • 1 1/3 cups flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • About 1 1/2 cups vanilla buttercream, tinted yellow-green (cut the original recipe in half to yield this amount)
  • Wilton Bat Sprinkles

Preparation

Preheat oven to 350 degrees. Lightly grease an 8-inch round cake pan.

In a mixing bowl, combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla; beat on low speed until combined, then beat on medium for 1 minute.

Pour batter into prepared pan and bake for 25 to 30 minutes, until a cake tester comes out clean.

Cool in the pan for about 30 minutes, then turn out onto a wire rack to cool completely.

Prepare frosting, then frost top and sides of cake.

Pour bat sprinkles into a bowl and gently place the bats on the top and sides of the cake. Sprinkle remaining orange and green sprinkles over the top of the cake.

Store in an airtight container at room temperature for up to 3 days.

Crime Scene Cupcakes

crime-scene-cupcakesWant a fun Halloween cupcake? Make these. Seriously – they might be the most fun, creative cupcake I’ve ever made…and they’re incredibly easy to prepare.

When my colleague Rose asked if I’d bake for her Halloween party and come up with some creepy options, a “blood-spattered” cupcake instantly came to mind. While you can make edible blood with all manner of things, I chose to go with raspberry jam, tinted with red gel food coloring to make it more red than raspberry. You could certainly make any flavor of cupcake for these, and I look forward to making some vanilla ones in the future.

Ingredients

For the cupcakes

  • 1 1/2 cups flour
  • 3 tablespoons cocoa powder, sifted
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 3 tablespoons vegetable oil
  • 1 cup water

For the frosting and blood spatter

Preparation

Preheat oven to 350 degrees. Line cupcake pans with paper liners; this recipe yields 16 cupcakes.

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Mix until well-blended, then make three wells for the wet ingredients.

Place vinegar, vanilla, and vegetable oil into the wells; add water and mix until the batter is smooth. The mixture will bubble up slightly when you add the water, so just keep mixing until you get a smooth consistency in the batter, which will be fairly thin.

Use a 1/4 cup measure to fill the cupcake wells about half full.

Bake for 13-15 minutes, until a cake tester comes out clean. Cool in pan for a few minutes, then remove from pan and cool completely on wire racks.

Prepare the frosting and fit a 14-inch piping bag with a large plain tip. Pipe generous portions of frosting onto each cupcake, then flatten out each blob with a small offset spatula.

Stir together raspberry jam and red gel food coloring to your desired shade.

Using a teaspoon from your flatware, drop, drizzle, or splatter jam onto each cupcake. If you like, lightly drag a toothpick through the jam splatters to extend the splattered effect.

Store in an airtight container at room temperature for up to three days.

crime-scene-cupcakes-2Here’s the dozen that went to the party – I hope they’re a hit!