Alexis again, the previous post involved pumpkin cake in the shape of a jack o’ lantern. The shape was from a molded cake pan that I got from my parents and it was made up of jack o’ lanterns and ghosts. Since I couldn’t very well bake three little pumpkin cakes at a time I used a white cake recipe for the ghosts and frosted them with Raspberry Swiss Meringue Buttercream recipe from Martha Stewart. If I had more time I think I would have piped on some oval eyes and a mouth. Next time!
The white cake recipe is from allrecipes.com. Under simple white cake…the edges got a bit dry and the cake was dense. Probably not the best choice for the ghosts cupcakes because they came out a little dry. But the ghost cakes made their way to the Halloween party at the end of October and very few of them made it home so they must have been good.
White Cake
Ingredients:
1 cup white sugar
½ cup unsalted butter
2 eggs
2 tsp vanilla
1 ½ cups all-purpose flour
1 ¾ tsp baking powder
½ cup milk
- Preheat oven to 350 degrees F (175 degrees C).
- With an electric mixer beat together butter and sugar. Add eggs one at a time, scraping down the sides of the bowl in-between each egg.
- Stir in vanilla.
- In a separate bowl, mix together the flour and baking powder before slowly adding the flour mixture to the wet ingredients.
- When all of the flour mixture has been incorporated, slowly add the milk to the batter until it is smooth.
- Spoon the batter into either a prepared cupcake pan or into a fun molded pan. Bake for about 10 minutes, or until an inserted toothpick comes out clean.
- After the cakes have cooled completely on a rack, either straight up frost the cupcakes with the raspberry Swiss Meringue Buttercream or if you have little ghosts slice them in half with a serrated knife and sandwich in some frosting.
Hope you all enjoy the recipe…the raspberry Swiss Meringue Buttercream is pretty tasty and the little white ghosts were pretty cute and a hit at the party! Happy eating!