"Little Shop of Horrors" Cupcakes
^ How I feel about all the Fall bakes
It's finally October which means... ALL THE HALLOWEEN THINGS! I had so much fun figuring out what to make & hope y'all enjoy!
This week we are creating our very own Audrey II cupcakes! I cut my normal strawberry cake recipe in half, which will yield 13 cupcakes. If you want to make more, doubling will be just fine! Feel free to make this recipe over two days. This will give your cupcakes ample time to cool.
Please tag me in your creations @
Love this idea but don't have the time or don't feel like making them? Reach out to me at email@example.com and let's make it happen!
(PS- please don't mind my fingers in these pics, the food dye turned them green.)
- 1.25c AP flour (sifted)
- .25c freeze-dried strawberries (blend to a powder in a food processor or blender, then sift)
- .25t salt
- 1.25t baking powder
- 3 oz room temperature butter
- .75c sugar
- 1.5 eggs (crack and whisk one egg, weigh and discard or save half)
- .75t vanilla
- .75c milk
- Line a cupcake tray and preheat the oven to 350 degrees F.
- Place flour, strawberries, salt, and baking powder in a bowl. Whisk and set aside.
- Place butter and sugar in a kitchen aid bowl and beat using a paddle attachment until light and fluffy. Remember to scrape the bottom and sides of the bowl.
- Add eggs and vanilla, taking care to add the eggs one at a time and scraping the bowl down with each addition.
- This is when I start mixing by hand. We don't want to overmix this batter. As soon as an ingredient is mixed in, stop stirring.
- Alternate between flour mixture and milk in 3 additions.
- Pour batter into prepared tins. Each of my cupcakes were about a heaping tablespoon's worth of batter.
- Bake for 15-20 minutes, rotating halfway through.
- Check for doneness with a toothpick. When inserted into the center of a cupcake, it should come out clean. A couple of crumbs are fine.
- Allow to cool completely.
- Graham Cracker Crumbs
- Cocoa Powder
These I did not measure but eyeballed. You really don't need much. Just enough of the cocoa to turn the crumbs brown and just enough of the crumbs to lightly sprinkle over a dozen cupcakes. You can also use any brown or black cookie you might have in your pantry.
- 8oz room temperature butter
- 2.5c powdered sugar
- .25c heavy cream
- 2t vanilla
- pinch of salt
- Place all ingredients in a kitchen aid bowl.
- Beat using paddle attachment until light, fluffy and creamy. Make sure to scrape the bowl down in order to fully incorporate every ingredient.
- Dye to a brilliant green with food coloring. I used a Wilton gel but any should work. If you want a deeper tone, add just a tiny bit of black.
- White sprinkles (jimmies)- I just pulled mine out of a rainbow set I already owned.
- Whole strawberries
- Cooled Cupcakes
- Piping bag
- Large star tip (I used a Wilton 2D- use what you have that will work or check out Sweetspot's Baking Supply Store.)
- Green buttercream
- Brown crumbs
- Place the tip in a piping bag and fill with buttercream.
- Swirl buttercream onto cupcakes.
- If you're iffy on how, I like this video.
- Practice on a piece of parchment or silpat mat until you get the hang of it.
- Sprinkle graham crumbs onto buttercream.
- Grab your strawberries and cut the tops off.
- To make the mouth, you have two options. You can either cut out a small wedge with a knife, or poke holes into the strawberry using a small round piping tip. The piping tip creates a rounder more realistic mouth, but can be more finicky to place the "teeth" into since the hole is smaller.
- Cover your "mouth" with crumbs and then knock off. This creates a bit of depth.
- Grab your white jimmies and place them inside the strawberry mouth. There is no wrong way to do this. Honestly, the messier and more random the more I liked it.
- Set your finished strawberry on the top of your frosted cupcakes! Voila!
- Buen provecho and Happy Halloween!