As soon as the weather starts turning from hot to cool, my first thought is to get in the kitchen and start baking. I love to experiment with foods and test my cooking abilities. With Halloween right around the corner, it’s time to start preparing for the holiday. My neighborhood gets crazy on Halloween night and both my family and my husband’s family comes over to celebrate with us. I make as many fun treats as possible since we have nieces and nephews between the ages of 1 and 14 that come and hang out for the night.
Depending on time, I like to make treats for my neighbors. Halloween is such a hectic night for those with kids so I can do anything I can to add some joy to the night and who doesn’t love receiving sweet treats? Every holiday, I tend to fun treats to make and this year has not disappointed. These witches finger cupcakes that were made are not only fun and the perfect Halloween treat but also so easy to make!
Witches Finger Cupcake
- 1 3/4 C flour
- 2 C sugar
- 1 C dark cocoa
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs, room temp
- 1 C whole milk, room temp
- 1/2 C oil
- 2 tsp vanilla
- 1 C boiling water
- 1 C of unsalted butter (softened)
- 4 C powder sugar
- 4 TBSP heavy whipping cream
- Purple gel food coloring
Royal icing ingredients:
- 2 egg whites
- 1 C powder sugar
- ½ tsp cream of tartar
- Gel food coloring, red
Witches green finger with purple polished nail
Let’s start baking:
- Preheat oven to 350 degrees.
- Next line each cupcake tin with paper liners.
- Begin mixing the flour, sugar, dark cocoa, baking soda, baking powder and salt together in a bowl.
- In a second bowl add the eggs, whole milk, oil, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients. Begin to beat all of the ingredients together for three minutes on medium.
- After these ingredients are mixed slowly begin to add the boiling water, a little amount at the beginning, stirring as you add, then pour the remaining boiling water in. This may cause the batter to be a little runny but that is okay.
- Now scoop the batter into the lined cupcake tins until about 3/4rds filled.
- Bake at 350 degrees for 20-25 minutes.
- Remove the cupcakes from the oven allowing them to cool for 10 minutes.
- Finally, remove each cupcake from the pan placing them on a wire rack to completely cool.
On to the frosting:
- Cream powder sugar and butter until mixture is light and creamy. If for some reason it doesn’t cream you can add a few drops of heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, you’re in good shape if not, add more powder sugar 1/4 cup at a time and mix well.
- Once frosting is ready, mix in the purple gel food coloring and then you can place it into a pastry bag with a large tip (we used a 13-inch tip)
- Twist the open end of the pastry bag and push the frosting to the top and frost the cupcake edges inward to the center of the cupcake.
And now the royal icing:
- Combine all ingredients except food coloring in a mixing bowl mixing on medium speed for 4 minutes. If icing isn’t still enough, you’ll want to add 1/4 cup powder sugar until stiff.
- Add several drops of the purple food coloring into the bowl mixing well.
- Spoon the red icing into a piping bag using a #2 tip.
On to the red bloodshot markings:
With the piping bag filled with red icing begin making the bloodshot lines on the cupcake.You can follow the example on the picture of the cupcakes. Allow to dry before adding the dried eyes to the center of each cupcake.
Place the witches finger in the center of the frosted cupcake.