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.
1 28-ounce can pumpkin, drained in a paper liner or towel lined strainer, for one hour
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
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.
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.