Witch Hat Cupcakes
Vanilla cupcakes with bright green buttercream, Halloween sprinkles and a little chocolate witch hat on top.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Little witch hats perched on bright green swirls make these vanilla cupcakes the star of a Halloween table. The hats are simple to put together: a chocolate cookie for the brim, a cone-shaped chocolate candy for the crown and a band of orange frosting, with orange and black sprinkles scattered all around.
The Thermomix® TM7™ mixes the vanilla batter in two quick steps and whips one batch of buttercream. A spoonful becomes the orange hat bands and the rest turns a witchy green right in the bowl. Make the hats while the cupcakes cool; they only need a few minutes in the refrigerator to set.
Made in the Thermomix® TM7™
Witch Hat Cupcakes
Makes: 12 cupcakes
- Prep45 min
- Cook20 min
- Total2 h 5 min
- Serves12
Ingredients
Vanilla cupcakes
Buttercream
Witch hats
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with Halloween or brown paper liners.
- Place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Scrape down the sides, add the eggs and vanilla and mix 30 sec/speed 4. Add the flour, baking powder, salt and milk and mix 10 sec/speed 4, scrape down and mix 5 sec/speed 4, just until smooth.
- Divide the batter among the liners, about 2/3 full, and bake for 18 to 20 minutes, until golden and a toothpick in the center comes out clean. Cool completely on a rack, about 1 hour.
- For the hats, twist the cookies apart and scrape off the cream, so you have 12 round brims. Melt the chocolate chips in a small bowl in the microwave in 20-second bursts, stirring each time. Glue a chocolate candy, point up, in the center of each brim with a dab of melted chocolate and refrigerate 10 minutes.
- Wash and dry the mixing bowl. Insert the butterfly whisk, add the butter and whip 2 min/speed 3.5, until pale. Add the powdered sugar, milk, vanilla and salt, put the measuring cup in place and whip 1 min/speed 3, then whip 2 min/speed 3.5, scraping down halfway, until fluffy.
- Take out 40 g (3 tbsp) of buttercream into a small bowl and tint it orange. Add green gel color to the buttercream in the mixing bowl and whip 20 sec/speed 3.5, until bright green.
- Spoon the green buttercream into a piping bag with a large open star tip and pipe a swirl on each cupcake. Scatter orange and black sprinkles over the frosting.
- Put the orange buttercream into a small zip-top bag, snip a tiny corner and pipe a band around the base of each hat. Set a hat on top of each swirl, tilted a little to one side.
- Serve, or keep the cupcakes in a closed container in the refrigerator and take them out 20 minutes before serving.
Tips
- Want taller hats? Dip small sugar cones in melted chocolate, let them set and glue them to the cookie brims instead of the candies.
- The hats keep 3 days in a closed container at room temperature, so you can make them ahead.
- No star tip? Snip a 1.5 cm (1/2 in) corner off a zip-top bag and pipe a smooth swirl.
- Florida heat softens buttercream fast. Decorated cupcakes keep 2 days in the refrigerator in a closed container.
