Scream Cupcakes
Fluffy vanilla cupcakes topped with ghostly faces made of melted white chocolate, perfect for Halloween parties or spooky gatherings.
Equipment
- Cupcake tray
- Piping Bag
- Ghostface molds
Ingredients
- 1¼ cups flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup milk
- ¼ cup vegetable oil
- 2 tablespoons vanilla silk yogurt
- 1 large egg
- 1 tablespoon vanilla extract
- as needed red food coloring gel
- 4 oz cream cheese softened
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 4-5 cups powdered sugar
- 2 cups white chocolate melted
- as needed black food coloring gel
Instructions
- Start by melting the white chocolate in the microwave in intervals, stirring until smooth.
- Fill the Ghostface molds with melted chocolate and freeze for about 10 minutes until set.
- Mix black food coloring into some melted white chocolate to create the ghost face designs.
- In a large bowl, combine sugar, milk, vegetable oil, yogurt, egg, and vanilla. Stir until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Gradually blend dry ingredients into wet ingredients until no lumps remain. Add red food coloring to achieve desired shade.
- Preheat your oven to 350°F (175°C). Line a cupcake tray with liners and fill each about 2/3 full with batter.
- Bake for approximately 13-15 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool on a wire rack before frosting.
- In a mixing bowl, blend cream cheese, butter, vanilla, and heavy cream until smooth. Gradually add powdered sugar until desired thickness is reached.
- Once cupcakes are cool, frost generously with cream cheese frosting and decorate with ghostface toppers and edible knives.
- Refrigerate until ready to serve.
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Notes
Store in an airtight container in the refrigerator for up to three days.