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31 October 2012

Halloweeen Pumpcakes

Happy Halloween! I know I am a big fan of holidays in general but Halloween is an especially cute holiday. The decorations, the attempt at being scary, adorable costumes- whether they be pet costumes or kiddie costumes, and well- a holiday based on candy and chocolate- you just can't go wrong? Sadly, I did not get a costume this year- but last year I was Elmo (wanted to be cookie monster or a crayon this year). I figure stocking up on potential Halloween costumes that could be re-used when working in a children's hospital, is a good idea :)

Angie, a friend from school- hosted a Halloween Party. Sadly- I did not end up going! Remember that sinus headache I've been experiencing? Well- the Halloween party fell smack dab in the middle of my horrible headache exprience. So I chose to sleep, which is rare- because I never turn down a baking opportunity. Luckily the hubby had a Halloween party for his work. I knew I wanted to make cupcakes, because I have not made them in awhile and I stumbled upon these adorable ones on, well of course, on Pinterest.

Plus- I came up with this pretty niffty idea for buttercream. Buttercream can be difficult to make, especially vanilla- and can taste-- not so vanilla, so I though of a great idea to make a tasty and creamy vanilla buttercream. However, as original as I thought- I realized that others have been doing this for a while and I was just late to the party ;) I just had to make these- though the hubby failed to tell me that his work was having a contest for the ghouliest dessert-- too late-- instead he brought a cute dessert, kinda the same thing right ;)

Cupcakes adapted from Your Cup of Cake
Frosting For the Love of Dessert Recipe


Preheat Oven to 350F degrees

1 box yellow cake mix (sifted)
3 eggs (room temperature)
1 stick of butter, softened
3/4 c. buttermilk
1/2 c. sour cream
2 tsp. vanilla extract

2 sticks of butter softened
1 (3.4 oz) packed of vanilla pudding
1 1/2-2 c. powdered sugar (depending on consistency preferred)
2 tbsp. heavy whipping cream or milk
1 tsp. vanilla


For the cupcakes- sift the cake mix and set aside. In the bowl of a stand mixer, fitted with the whisk attachment, cream together eggs, butter, milk, sour cream, and vanilla. Once creamed add in yellow cake mix. The batter should have a thicker consistency. Fill cupcake liners, 3/4 of the way full and bake for 17-20 minutes. Allow to completely cool.

For buttercream- in the bowl of a stand mixer, fitted with the paddle attachment, cream together butter, vanilla pudding, powdered sugar, milk and vanilla for 8 minutes until light and fluffy. If the consistency is too soft- add more powdered sugar, if the consistency is to thick, add milk to make creamy.


1 comment :

  1. OMG! Sneha, this just melted in my mouth, I'm not kidding!! I'm going to make this for sure :-) You are so talented!!! Angie :-)