Super Cute Scarecrow Cupcakes

• Refrigerated

  • 2 Egg whites
  • 2 Eggs

• Pasta & Grains

  • 1 Wheat

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Cream of tartar
  • 1 1/2 cups Flour
  • 1 Food coloring, Black
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 5 cups Sugar, powder
  • 1 tsp Vanilla

• Snacks

  • 1 Wafer cookies

• Dairy

  • 1/2 cup Butter
  • 1 cup Butter, unsalted
  • 4 tbsp Heavy whipping cream
  • 2/3 cup Milk

• Desserts

  • 1 bag Candy corn candies

Found on jennsblahblahblog.com

Description

Ingredients

• 1 1/2 cups of flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup butter (at room temp)
• 1 cup granulated sugar
• 2 eggs (at room temp)
• 1 tsp vanilla
• 2/3 cup of milk (at room temp)
• 1 cup of unsalted butter (softened)
• 4 cups powder sugar
• 4 TBSP heavy whipping cream
• Shredded wheat
• Wafer Cookies
• 1 bag of candy corn candies
• 2 egg whites
• 1 cup of powder sugar
• 1/2 tsp cream of tartar
• black food coloring (gel works best)

Directions

• First preheat your oven to 350 degrees and prepare a cupcake pan with paper lines.
• Combine flour, salt, baking powder and blend well with a whisk.
• Beat in butter and white sugar using an electric mixer until mixture is light and fluffy.
• Add eggs on at a time, beating after each addition and stir in vanilla.
• Gradually add half of the dry ingredients to the creamed mixture alternately with milk. Mix all ingredients just until just blended.
• Using a medium ice cream scoop, and then scoop the batter into lined cupcake pan.
• Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• Allow to cool in the cupcake pan for 10 minutes and transfer to a wire rack to cool completely before frosting.
• Cream powder sugar and butter until mixture is light and creamy. If for some reason it doesnt cream you can add a few drops of heavy whipping cream until it creams.
• Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, youre in good shape if not, add more powder sugar 1/4 cup at a time and mix well.
• Once frosting is ready, you can place it into a pastry bag with a large tip (we used a 13-inch tip)
• Twist the open end of the pastry bag and push the frosting to the top and frost the cupcake edges inward to the center of the cupcake.
• Combine all ingredients except food coloring in a mixing bowl mixing on medium speed for 4 minutes. If icing isnt still enough, youll want to add 1/4 cup powder sugar until stiff.
• Add several drop of black gel food coloring into your bowl of icing, mix well, and spoon icing into piping bags using a #2 tip.
• Refer to the picture of the cupcake for a more detailed example.
• Pull apart the shredded wheat into hay like pieces.
• For each cupcake, you will need 1 1/2 wafer cookie. Cut the cookies in half to make the 1 1/2 for each cupcake.
• While the frosting is still damp put the loose shredded wheat on the top for hay hair.
• Using a little bit of frosting to glue the whole cookie and half cookie together. Set aside. Draw a black line using the black icing on the half part of the cookie hat.
• Place the hat (the whole cookie entirely on the frosted cupcake) covering the top half of the straw hair.
• Using the black royal icing make two round dots for eyes.
• Then draw 4-6 lines in a half circle to make the smile.
• Allow the icing to dry for about 1-2 minutes.
• Put a piece of candy corn upside down with the white point pointing down for the nose.
• Allow the icing to dry for about 20 minutes.