Description
These creepy-cute Skull Cupcakes make an easy Halloween treat. Create a simple skull design out of buttercream on cupcakes of your choice.
Ingredients
Scale
- 24 baked and cooled cupcakes (from scratch or your favorite mix, I used chocolate cupcakes)
- 1 lb unsalted butter (at cool room temperature)
- 2 TBSP milk (can substitute water)
- ½ tsp salt
- 1 TBSP vanilla extract
- 28 oz powdered sugar (7 cups, sifted after measuring)
- Black gel food coloring (I used Americolor Super Black)
Instructions
- Place the butter in the bowl of a large stand mixer. Beat on medium speed with a paddle attachment until very white and pale, about 3-4 minutes.
- Turn the speed lower, and add 1 tablespoon of milk, the salt, and the vanilla extract. Mix until everything is well incorporated with the butter.
- With the mixer running on low, slowly add the powdered sugar. Once all of it is added, stop and scrape down the bottom and sides of the mixing bowl, then mix the buttercream on medium speed for 30 seconds.
- If the buttercream is too stiff for your needs, add the remaining tablespoon of milk and mix it in well. You can adjust the final texture by adding more powdered sugar or milk until you like the consistency.
- Separate out about a quarter of the frosting. Dye the smaller portion black, using good-quality gel or powder food coloring. You can use the colored frosting right away, but it’s best to chill it for at least 1 hour before use.
- When you are ready to begin decorating, place the white frosting in a piping bag fitted with a plain coupler, and the black frosting in a piping bag fitted with a small round tip, like Wilton #1.
- Cover two baking sheets with parchment paper. Pipe a large round ball of white frosting on top of a cupcake. Invert the cupcake and gently press it onto one of the lined baking sheets so that the frosting spreads evenly and covers the top of the cupcake. Repeat with remaining cupcakes.
- Chill the cupcakes in the refrigerator for about an hour, until the buttercream is very firm. Peel the cupcakes off the parchment, revealing a completely flat buttercream layer on top.
- Take the piping bag with black buttercream and pipe the skull face. Give it two ovals for eyes, two small lines for a nose, and a long mouth with stitches across it. Repeat until all of the cupcakes are decorated.
- Store extras in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. If they have been chilled, allow them to come to room temperature before serving for the best taste and texture.
Notes
- Chill the black frosting for best results.
- Store cupcakes properly to maintain freshness.
- Prep Time: 30 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking and Decorating
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: skull cupcakes, Halloween treats, buttercream cupcakes