Vanilla Creepy Cupcakes
Okay, so because I was on a time crunch, and was baking a lot of things that day, I decided to use Pillsbury Funfetti for the cupcakes. It was quick and easy, and delish like always. It was a big time saver!
Let your cupcakes cool completely before frosting them. While they are cooling you can begin to make your frosting. I made Fluffy Vanilla Buttercream for the cupcakes. The recipe below makes a large amount of buttercream, it can be halved.
6 sticks Unsalted Butter
9 cups sifted Confectioners Sugar
1 teaspoon Pure Vanilla Extract
Twizzlers and Jelly Beans
Melted chocolate (for dabbing eyes on jelly beans, a small amount of a Hershey bar, or morsels will do.)
Start by beating the butter in an electric mixer on medium high speed until pale and creamy, about 2 minutes.
Side Note: I learned that Confectioners Sugar can fly as far as butter, use caution...
Side Note: The buttercream can be kept in the fridge for two days in an airtight container. When you are ready to use it, bring to room temp, then beat for 10 minutes on low speed.
Cut the Twizzlers into small pieces for the mouth, and pick out two matching eyes. Place on frosted cupcake.
Coutesy of Martha StewartEnjoy!