Wicked Witch Cupcakes Recipe

4.5 1 6
Wicked Witch Cupcakes Recipe
Wicked Witch Cupcakes Recipe photo by Taste of Home
Publisher Photo

Wicked Witch Cupcakes Recipe

Read Reviews
4.5 1 6
Publisher Photo
More fun than frightening, these whimsical witch cupcakes cast their spell on every sweet tooth. —Joan Antonen, Arlington, South Dakota
Featured In: Witch Halloween Party
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups milk
  • 1 can (16 ounces) vanilla frosting
  • Green food coloring
  • WITCH HATS:
  • 1 can (16 ounces) vanilla frosting
  • 2 teaspoons milk
  • Assorted food coloring of your choice
  • 12 to 16 ice cream sugar cones
  • Fruit Roll-Ups, licorice and assorted candies of your choice

Directions

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
Fill paper- or foil-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch. Yield: about 1 dozen.
Editor's Note: Chocolate frosting and jimmies may also be used to decorate witch hats.
Originally published as Wicked Witch Cupcakes in Taste of Home October/November 2007, p18

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups milk
  • 1 can (16 ounces) vanilla frosting
  • Green food coloring
  • WITCH HATS:
  • 1 can (16 ounces) vanilla frosting
  • 2 teaspoons milk
  • Assorted food coloring of your choice
  • 12 to 16 ice cream sugar cones
  • Fruit Roll-Ups, licorice and assorted candies of your choice
  1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
  2. Fill paper- or foil-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch. Yield: about 1 dozen.
Editor's Note: Chocolate frosting and jimmies may also be used to decorate witch hats.
Originally published as Wicked Witch Cupcakes in Taste of Home October/November 2007, p18

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Essheep User ID: 3316045 98621
Reviewed Oct. 16, 2008

"I think these were supposed to be jumbo-sized cupcakes. We doubled the recipes (trying to get 24) and ended up with 46 normal sized cupcakes! Also, the "hats" don't fit well on a normal cupcake...there just wasn't room for a face. Other than that these were yummy. Don't sweeten the batter more than it says, the lack of sweet is more than compensated for in the sugary toppings."

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