Bewitching Cupcakes

Title:
Bewitching Cupcakes

Yield:
15 Servings

Categories:
Holidays




Ingredients:









 /2 cup u   unsweetened cocoa powder cup boil ling water


     2/3    cups   s all-purpose flour teaspoon n baking powder 2 teaspo oon


 salt 2 cup bu utter or margarine 4 cup gr ranulated sugar 2 cup pa acked


 light brown sugar eggs


       2    eggs 2 teaspo oon vanilla ing (rec cipe follows) coration ns


 (directions below) e cream cones for witches' hats bag (12 ounces)


 semisweet chocolate


 :          -morsels, melted ocolate wafer cookies for brim of


 :          -hats bag (7 o ounces) gumdrops; for


 :          -eyeballs and mouth anut but tter chips; for noses ack lico


 orice; for hair


 


 Preheat oven to 350 degrees Fahrenheit. Line fifteen 2-1/2-inch muffin-pan


 cups with paper liners (if using foil liners, omit muffin-pan cups and


 place foil liners directly on baking sheet).


 


 Combine cocoa powder and boiling water in saucepan; set aside. Combine


 flour, baking soda, baking powder and salt in small bowl. Beat together


 butter and sugars in large mixing bowl. Beat in eggs and vanilla.


 Alternately add flour and cocoa mixtures, beginning and ending with flour


 mixture. Spoon batter into cupcake liners, until two-thirds full.


 


 Bake in preheated oven (350 degrees Fahrenheit) 20 to 25 minutes or until


 wooden pick inserted in center of cupcake comes out clean. Cool on racks


 before icing.


 


 Icing Beat together 2-1/2 cups 10x (confectioners') sugar, 2 tablespoons


 softened butter, 1 teaspoon grated orange rind, 2 tablespoons orange juice


 and 1/2 teaspoon vanilla until smooth. Color with food coloring if desired.


 Spread smoothly over cooled cupcakes and decorate with witch decorations


 (below).


 


 To make decorations: Dip pointed ends of ice cream cones into melted


 chocolate morsels, so chocolate comes half way up sides. Stand on waxed


 paper to cool. When chocolate is hard, break off uncoated portion of cone.


 Dip broken bottom of cone in melted chocolate; stick to wafer cookie to


 make hat; set aside to harden. Halve gumdrops for eyes; cut in thirds for


 mouth. Attach hat, gumdrops for face, and licorice for hair to tops of


 cupcakes.


 


 Recipe by: Kitchen Chat /Cheryl


 


 Posted to MC-Recipe Digest V1 #865 by Dianne Larson Ward


 
on Oct 26, 1997