Pilgrim Cupcakes
Delicious cupcakes!
Notes
Ingredients
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 3 tsp baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup water
- 1/2 cup salted butter, room temperature
- 1/2 cup shortening
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons water or milk
- 1 tablespoon cocoa powder
- 1 package chocolate strip cookies
- 1 (10 ounce) package marshmallows
- 1 (12 ounce) chocolate candy melts
- 1 tube white sparkle gel
- 1 tube yellow sparkle gel
- 1 tube black gel
Instructions
- Preheat oven to 350°F and prepare a cupcake pan with liners.
- Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the water to the batter and mix on low speed until well combined.
- Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Fill the cupcake liners half way and bake for 15-17 minutes, or until a toothpick comes out clean. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
- Add 2 cups of powdered sugar and mix until smooth.
- Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
- Add remaining powdered sugar and mix until smooth
- Add remaining water or milk as needed and mix until smooth.
- Mix in cocoa powder.
- Scoop into a piping bag and set aside.
- To make the hats, line a baking sheet with wax paper.
- Dip marshmallows into melted chocolate and set on top of a cookie. Allow to dry.
- Using the white and yellow sparkle gels, make the hat belts.
- Pipe the frosting onto the cupcakes. Set the hat on top. Using the black gel, make a happy face.