Jack Skellington Cupcakes
Much as he wanted it to be, Christmas did not turn out to be Jack Skellington’s forté. Still, with a bow tie that resembles a bat and a pet dog whose nose looks like a glowing Jack-o’-lantern, Jack remains king of Halloween. After all, who else do you know that can remove his own head and put it back on again none the worse for wear? Inspired by this remarkable trick, these cupcakes make a sweet, if nightmarish, Halloween treat.
prep time30 min
cook time0 min
total time30 min
Frost the cupcakes.
For each cupcake, use the tip of a toothpick to lightly etch the outline of two large Jack Skellington eyes in the frosting.
Slowly pipe black decorator’s icing onto the etched lines and then fill in the inner circles. Use another toothpick to spread and smooth the icing.
Pipe on two short lines for a nose. Next, pipe a long line across the bottom of the cupcake for the mouth. For the finishing spooky touch, randomly top the mouth with a bunch of short icing barbs.
Jack Skellington Cookie Pops
There’s no one better suited to preside over Halloween than an immortal pumpkin king dressed in a pinstripe tux and a bat bowtie. With the exception of a brief identity crisis during which he answered to Sandy Claws, Jack Skellington has always focused on making All Hallows’ Eve as horrible as possible. Plus, he has a fascinating, if unsettling, ability to remove parts of his body at will — precisely the trait that inspired these sweet skeletal treats.
prep time90 min
cook time10 min
total time100 minWhat You’ll Need•1/4 cup all-purpose flour•16 flat wooden sticks with round ends•Black rolled fondant•White cookie icing•Black edible marker•Batch of chilled sugar cookie dough (homemade or store bought)How To Make It
In a large bowl, break up the cookie dough. Stir or knead in the flour until well blended. Reshape the dough into a log, and wrap it in plastic. Freeze the log for 1 hour.
Heat the oven to 350°F. Cut the frozen dough into 16 (1/2-inch) slices, and roll each into a ball. Arrange the balls in a circle on an ungreased baking sheet, spacing them 3 inches apart and 2 inches from the edges. Securely insert a stick into each ball with the end pointing toward the center of the cookie sheet.
Bake the cookie pops until golden brown, about 10 to 14 minutes. Cool the cookies on the sheet for 2 minutes before transferring them to a wire rack. Let them cool completely, about 15 minutes.
While the cookies cool, roll out the black fondant between sheets of wax paper to a thickness of 1/8 to 1/4 inch. Use a kitchen knife to cut out a pair of blocky eyes for each cookie. Keep in mind that Jack’s eyes are relatively large in relation to his head, so you’ll want them to be about an inch or so wide. Don’t worry about making both eyes exactly the same shape or size — a little variation will look even better.
Working one at a time, frost each cookie pop, and lightly press a pair of black fondant eyes into the icing, positioning them on the upper third of the face. Set the cookie pops aside for the icing to harden, about 1 hour.
When the icing has set, use the edible marker to draw on nostrils and mouths, and the cookie pops are ready to serve.
Oogie Boogie Cupcakes
Popping up from his underground cupcake lair, this bug-eating Halloween Town villain tastes way sweeter than he looks — particularly when served with a few candy worms on the side.
prep time20 min
cook time15 min
total time35 minWhat You’ll Need•Batch of chocolate cupcakes•Cupcake frosting tinted “monster” green•Plastic decorating bag for piping frosting•Kitchen scissors•Black licorice•ToothpickHow To Make It
Frost the cupcakes with a thin layer of icing.
Place a half marshmallow on the center of each frosted cupcake.
Cut off the tip of the plastic decorating bag so that the opening is about 3/4-inch wide. Then fill the bag with green frosting (not too full or the frosting will come out the top when you squeeze it).
Working with one cupcake at a time, pipe frosting around the base of the marshmallow and then up and over it, moving toward the center and ending with a large peak.
Smooth the surface of the frosting with a butter knife, periodically dipping the tip of the knife in water so the icing will be easier to spread. Don’t worry about making it perfectly smooth — it will look even more like Oogie Boogie with a few lumps and “wrinkles.”
Snip a pair of narrow licorice eyes and a wide licorice mouth for each cupcake. Use the tip of a toothpick to gently press the candy pieces into the frosting face, angling the eyes a bit to resemble Oogie Boogie’s.
Forked EyeballsWhat’s your Take?This photo originally appeared in FamilyFun Magazine
These scary-good Halloween treats, prepared and eaten on the same fork, begin with a doughnut hole dunked in white chocolate.
What you’ll need
- 2 (11-ounce) bags white chocolate chips
- 12 doughnut holes
- Semisweet chocolate chips
- Tube of red decorator frosting
- 2 tablespoons vegetable oil
How to make it
- To coat a dozen doughnut holes, melt the white chocolate chips with the oil over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off any excess.
- Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.
- Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.Updated Sept. 27, 2010: Vegetable oil has been included in the list of ingredients.
Brain CupcakesWhat’s your Take?This photo originally appeared in FamilyFun Magazine
Here’s a treat to put you in a Halloween mind-set. Add brain power with these creepy cupcakes.
What you’ll need
- 12 Cupcakes (Classic Cupcake Recipe)
- Buttercream Frosting
- Food Coloring
How to make it
- Bake a batch of classic cupcakes.
- Spread a coat of light orange icing (we stirred drops of yellow and pink food coloring, and just a touch of green, into 2 cups of buttercream frosting until we had a hue we liked) on a dozen cupcakes.
- Use a pastry bag fitted with a number 10 round tip to top them with fat zigzags. It works best to first pipe two zigzags down the middle and then fill in the sides.
photo by: CDKitchen Staff
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2 ounces vodka
1 ounce Bailey’s Irish cream
1 ounce Kahlua
Fill a shaker half full with ice cubes. Combine all ingredients in shaker and shake well. Strain drink into a cocktail glass.