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 ;)

HALLOWEEN PUMPCAKES

SOUR CREAM VANILLA CUPCAKES WITH VANILLA PUDDING BUTTERCREAM

Cupcakes adapted from Your Cup of Cake

Frosting For the Love of Dessert Recipe

INGREDIENTS

Preheat Oven to 350F degrees

FOR THE CUPCAKES

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

BUTTERCREAM

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

DIRECTIONS

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.

Enjoy,

Chika