Tag Archives: treats

Halloween Recipe: Candy Corn Cupcakes To Wow Your Trick-or-Treaters

Photo: By tsaiware via on flickr.

Photo: By tsaiware via flickr.

What could be a better Halloween treat than cupcakes crowned with candy corn “teeth?”  Try these goodies from Upper West Side Chef Renee Marton on your young (and grownup!) ghosts and goblins:

Witch’s Teeth Halloween Cupcakes

Makes one dozen cupcakes.

INGREDIENTS

1 28-ounce can pumpkin, drained in a paper liner or towel lined strainer, for one hour
3 eggs
¾ cup canola oil
1/2 orange juice
2-1/4 cups light brown sugar
2-1/2 cups all-purpose flour
1-1/2 tsp baking soda
1/4 tsp salt
1/2 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 cup dried sweetened cranberries
pinch salt

METHOD

Cupcakes

Place cupcake liners in cupcake pan.

In a large bowl and with an electric mixer, blend together the strained pumpkin, eggs, oil, orange juice, and sugar. Beat until well blended.

Sift together the dry ingredients and mix into wet mixture, blending until smooth. Don’t overmix or the cupcakes will be tough. Fold in cranberries. Fill liners three-fourths full with batter. Bake at 350 for 45 minutes. Cool on a rack.

Cocoa Frosting

½ cup butter, softened
½ cup cocoa powder (Dutch process)
2.5 cups powdered sugar
2-3 tablespoons orange juice

orange candy sugar, for sprinkling

1 bag large or regular size candy corn.

Mix butter and cocoa powder together until well blended.  Add powdered sugar alternating with orange juice.  Use an electric mixer so you can “fluff up” the icing by incorporating some air—this will make it easier to spread on the cupcakes.

Immediately, place the icing in a Ziploc bag.  Squeeze the icing into one corner of the bag, and press out the air before you seal the bag.  Snip off one corner and squeeze out the icing in a zig zag pattern until the tops are completely covered.  Don’t go over the edges of the cupcake. The icing should be thick enough so it can hold the candy corn in place.  If you use regular size candy corn, place the “teeth” into the frosting any way you think witch’s teeth would grow.  Sprinkle with the orange candy sugar.  Do not refrigerate or the frosting will develop a “skin.”  Serve the same day.

If you want to get a little fancier, put a star pastry tip into the corner of the ziploc bag, and swirl in a clockwise direction as you squeeze the frosting onto the top of the cupcake.

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Upper West Side Bakery Levain–Better than a Food Truck

We Upper West Siders need to get creative when it comes to getting our food truck fix. I’ve occasionally seen the Treat Truck on Broadway, but mostly the city’s new food vans leave the UWS out in the cold. In fact, if you live north of Columbus circle–other than the reliably delicious Super Taco on 96th between Broadway and West End–you’re pretty much out of luck when it comes to truck cuisine.

Until  food truck purveyors discover the Upper West Side, there are levain-bakeryneighborhood nooks you can turn to. Take Levain Bakery on West 74th Street. Levain is bigger than a food truck–but not by much. You reach the teeny place down a short flight of stairs. The smell of sugar and butter hits you full on before you even step inside the diminutive bakery. There, you’ll find cookies, scones, cakes and the like.

I gobbled up an oatmeal raisin scone. Buttery and flaky, it was delicious. It didn’t take much to convince myself that with all those whole grains, I was downing a healthy snack.

If you’re spending time on Long Island this summer, Levain also has an outpost on the East End, in Wainscott.

Levain Bakery
167 West 74th St.
New York, NY  10023
2123 874 6080
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