Halloween is my all time favorite holiday. I’m like a kid in a candy store when it comes to picking out items to make for Halloween. These Body Part Cupcakes have to be the funniest cupcakes I have created in awhile. They received a few ohh’s and ahh’s but I loved the “Oh my god they are what?” comments. Yes, I said body part cupcakes.
I wanted to add slime to the center but I think I would have freaked people out even more. Maybe I will do it for the fun of it next year. I do know that I will definitely be making mini versions of these next year for trunk or treat. Might have to make two huge pots of chili too. I think it would be great if I can pair up with someone else while they do chips for mini homemade frito pies. 🙂
I didn’t get to do my normal party this year but I do know next year is going to be off the hook! It’s going to be a wedding full of creepy fun. I am just so beyond myself thinking of all the amazing things I get to create. Do you have a favorite Halloween recipe? I would love to see what it is in the comments below. I am creating a menu for the wedding and any help I can get would be fabulous!
After all it is going to be on Halloween night and I now have less then a year to plan. Yikes! The only thing I dread is wedding dress shopping. I am not the hugest fan of shopping stores like that. I like dress shopping for my daughter but definitely not for myself. Can you feel my pain? We picked a new theme so it’s back to the drawing board with the dress and everything. Oh how fun! I am going to go enjoy some dinner now. I hope you enjoy these Body Part Cupcakes.
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), room temperature
- ½ cup Greek yogurt (I prefer Fage)
- 3 eggs; room temperature
- 1 tablespoon vanilla (or flavoring of choice)
FOR WHIPPED FROSTING
- 1 - 32 oz container heavy whipping
- 1 Americolor electric green food coloring
- ½ cup powdered sugar
- 1 package body part gummies
- Preheat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
- Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, Greek yogurt, egg and vanilla; beat at medium speed until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula and mix for another 10 seconds.
- Divide batter evenly among cups of prepared cupcake tin using a small ice cream scoop. Bake until cupcake tops are a pale gold; about 22 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
- In a stand mixer, add in heavy whipping cream and shift in powdered sugar over top. Turn mixer on 2 and run for about 2 minutes until cream thickens a little. Move the speed up to a 4. Add in food coloring to desired color. Run on 4 until the cream thickens more. Move to a 6 and as it thickens move it up until your at the highest speed. The cream should thicken to resemble cool whip.
- Put in fridge for a few minutes, pipe into your pastry bag, and decorate your cupcakes. Add body part gummies to top.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 173mgCarbohydrates: 36gFiber: 0gSugar: 23gProtein: 4g
For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/