Dylan & Erica’s Place…

So as most people know Houston got hit by Hurricane Ike.  We are slowly getting back to normal at our house.  Nothing extreme happened, THANK GOD! Everyone was safe and we actually only lost power for about an hour.  Most people I knew didn’t have power for days some weeks.  So we are very thankful!  However on my time with no cable (I know I shouldn’t complain) I had nothing to do so what did I decided to do? Bake.  Well stupid me forgot to take pictures but this weekend I decided guess whats coming up… HALLOWEEN! My favorite time of year!

I really have no idea why its my favorite.  Maybe because its starts out all the baking and cooking I do.  Who knows but during the LSU game I decided I would make some cupcakes.  No.. they weren’t purple and gold.  These cupcakes looked too cute to pass up.  So I decided what the heck, I can try.  So I gave it a try.  And here is my creation.

Question of the Day, Are they too pretty to eat?!?! I THINK NOT!

Spider Cupcakes, adapted from Cupcake Fun and Martha Stewart

Chocolate Cupcakes

•       3/4 cup unsweetened cocoa powder
•      3/4 cup all-purpose flour
•      1/2 teaspoon baking powder
•      1/4 teaspoon salt
•      3/4 cup (1 1/2 sticks) unsalted butter, room temperature
•      1 cup sugar
•      3 large eggs
•      1 teaspoon vanilla extract
•      1/2 cup sour cream

Directions

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Sift together cocoa, flour, baking powder, and salt in small mixing bowl. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each.
Beat in vanilla  With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely.  Decorate as follows.

Buttercream Icing

•     1/2 cup solid vegetable shortening
•     1/2 cup butter or margarine
•     1 teaspoon Clear Vanilla Extract
•     4 cups sifted confectioners’ sugar (approx. 1 lb.)
•     2 tablespoons milk

Directions

1. Cream butter and shortening with electric mixer with whisk attachment.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. The icing will look dry after all the sugar has been added.
4. Add milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use or inside the refrigerator.

Chocolate Buttercream Icing

•     1/2 cup solid vegetable shortening
•     1/2 cup (1 stick) butter, softened
•     3/4 cup cocoa
•     1 teaspoon Clear Vanilla Extract
•     4 cups sifted confectioners’ sugar (approx 1 lb.)
•     3 tablespoons milk

Directions

1. In large bowl, cream shortening and butter with electric mixer until light and fluffy with whisk attachment
2. Add cocoa and vanilla; mix well.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. The icing will look dry after all the sugar has been added.
4. Add milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use or inside the refrigerator.