3 Halloween cupcakes, 1 piping tip! Here’s the easy tutorial…

You don’t need a bunch of baking equipment to decorate these Halloween cupcakes.

It’s all in the piping. Add a layer of fun to your Halloween cupcakes with new, creative ideas!

Ashley Mitchell shares her recipe for white chocolate raspberry cupcakes. She also shares three simple, and easy decorating techniques to give them a festive finish. A pop of pastel frosting can give those Halloween cupcakes the right party vibe. Go for cute rather than spooky!

For more recipes and ideas from Ashley, you can connect with her on Instagram at @TinyBirdBakeShop and www.tinybirdbakeshop.com.

White Chocolate Raspberry Cupcakes

INGREDIENTS

Cupcakes

• 3 cups all-purpose flour
• 3 teaspoons of baking powder
• ½ teaspoon salt
• 4 large eggs, at room temperature
• 1 1/3 cups of granulated sugar
• 3 sticks (24 tablespoons) unsalted butter, melted
• 5 teaspoons pure vanilla extract
• 1 cup milk

Raspberry Filling

• 4 cups of fresh or frozen raspberries
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon fresh lemon zest
• 3 Tbsp cornstarch
• 1/3 cup water (This gets split in half! Pour the first half in with the berry mixture in the pot and use the second half to mix with the corn starch to make a slurry.)

White Chocolate Buttercream

• 2 cups unsalted butter, slightly chilled
• 5 ounces white chocolate, melted
• 6 cups powdered sugar
• 1/4 cup heavy whipping cream
• 1 1/2 teaspoon pure vanilla extract

METHOD

Cupcakes

1. Preheat oven to 325 degrees F and spray two 12-cup standard muffin pans with cooking spray. Then line with cupcake liners.
2. In a medium size bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, add eggs and sugar. Beat with an electric mixer on medium high until light and fluffy. (About 3 minutes.) Add in melted butter (make sure it is completely melted!) and vanilla and mix on medium speed until combined.
4. Pour half of the flour mixture into egg mixture and mix just until combined. Then, add all the milk and mix until combined. Finally, pour in the remaining flour and mix until incorporated. Be sure not to overmix.
5. Divide batter between the two cupcake pans, filling each cup about 2/3 full.
6. Bake until a toothpick can be inserted and come out with moist crumbs/clean. About 16-18 minutes. Cool on a cooling rack completely before frosting the cupcakes. Enjoy!

Raspberry Filling

1. In a small/medium pot on the stove, combine raspberries, water, lemon juice, lemon zest, and sugar. Heat to medium high and stir occasionally until mixture begins to bubble. Bring heat down to low and let simmer for 15 minutes to help the flavor develop.
2. Turn off the heat and pour mixture though a mesh strainer into a separate bowl. Rinse out the pot to get rid to the seeds and pour the strained mixture back into the pot.
3. Mix the corn starch and remaining water together and pour into the pot. Stir until combined, and turn the heat to medium high, and stir constantly to prevent burning. Cook until the mixture begins to boil. Then, turn heat to medium low and stir for a few more minutes.
4. Turn off the heat and pour the filling into a bowl. Let it cool for a few minutes, and then cover in plastic wrap, pushing the plastic wrap onto the surface of the filling to prevent a skin from forming. Put it in the fridge to set for at least one hour, but if you can make it the night before and let it sit in the fridge overnight, that is best!

White Chocolate Buttercream

1. Beat butter in a stand mixer on medium/high until light and fluffy, between 3 and 5 minutes.
2. Add in powdered sugar 2 cups at a time, mixing on low just until combined.
3. In a microwave safe bowl, heat the heavy cream until hot. Add white chocolate chips to a separate small bowl. Pour heated heavy cream over the chocolate chips and let it sit for a few minutes. Then, slowly mix the cream and chocolate, until it is smooth.
4. Add in the vanilla and heavy cream/chocolate mixture and mix on high until light and fluffy (5-8 minutes.)
5. Beat with a wooden spoon to whip out air pockets.

ASSEMBLY

1. Using a knife, cut out the center of each cupcake.
2. Put raspberry filling in a piping bag and cut a hole big enough to fill the center of each cupcake. The filling will be on the thicker side. Fill each cupcake to the top of the center.
3. Put buttercream in a large piping bag that has a large round piping tip in it.
4. Swirl buttercream on top of each cupcake, covering the hole where the filling sits. Enjoy!