Wednesday, November 13, 2013

Witch Cupcakes

Vanilla Green Swirl Cupcakes with Cream Cheese Icing!

I'm so proud of how these cupcakes turned out! Not only do they look great, they tasted pretty good too! It was my first time making a Cream Cheese Icing and I can honestly say that it's my new favourite! I'll probably use it a bit too much.


  • 2 1/3 cups of all purpose flour.
  • 2 1/2 teaspoons of baking powder.
  • 1/2 teaspoon of salt.
  • 1 cup of butter or margarine, softened.
  • 1 1/4 cups of sugar.
  • 3 eggs.
  • 1 teaspoon of vanilla.
  • 2/3 cup of milk.
  • Green food colouring.
  1. Heat the oven and get your cupcake/muffin tray out and pop some cupcake liners of your choice in the cups! Grease the tray if you wish but I suppose I'm bad and lazy since I never do (if im using cupcake liners I don't anyway.)
  2. In a medium bowl mix flour, baking powder and salt and set aside for later.
  3. In a large bowl, get your mix master out (or electric hand mixer) and beat on medium speed for 30 seconds. Gradually add sugar (about 1/4 cup a time - beat well) Scrape your bowl on occasion if needed. 
  4. Add eggs one at a time, beat well each time and then beat in the vanilla.
  5. On low speed beat in the flour gradually (about 1/3 a cup a time) and then the milk at about 1/2 a cup at a time.
    Beat until just blended.
  6. Then the fun part, divide into your cupcake patties! Don't worry if it looks messy as about they straighten out nicely (pic below)
  7. What I did then was dip a tooth pick into green food colouring and make swirls like about - i did this twice for each cupcake - honestly was really time consuming and will probably just mix it in the bowl next time!
  8. Bake for 20 to 25 minutes until they look nice and pretty and a bit gold on the edges (like pic below) and a toot pick inserted comes out clean - Oven times may vary so if you don't know the quirks of your oven watch closely first time around then you will know the perfect time for next time!
This makes a lot of cupcakes, up to 24 for me, but it can vary on how much batter you put in each cupcake, I prefer it this way! 

Cream Cheese Icing


  • 1 Philadelphia Cream Cheese. (If you keep it in the fridge make sure you get it out and get it to room temperature with the butter for the best results! Otherwise it will be lumpy!)
  • 1/4 cup of butter, softened to room temperature.
  • 1 teaspoon of vanilla essence.
  • 2 to 3 teaspoons of milk.
  • 4 cups of icing sugar. (I used only 3 though) 
  • Green Food Colouring.
  1.  In a large bowl, beat cream cheese, butter, vailla and 2 teaspoons of milk with an electric mixer on low speed until smooth, make sure you scrape the edges and the bottom for the cream cheese likes to get stuck!
  2. Gradually beat in the last teaspoon of milk so everything gets nice and smooth, if your icing gets too thick add a little bit more milk at a time until it gets as smooth as you desire. 
  3. Then add 2 to 3 drops of food colouring to get a nice pastel green colour! But you may make it as dark or light as you wish!
You can freeze the leftover icing for up to a month, or keep it in the fridge for up to 5 days. but allow the icing to soften before you apply if you do either of these! I always have so much leftover icing because I don't usually like to pack my cupcakes with it, although I found myself doing that with the Cream cheese frosting (picture below) because it was so so nice.

Sadly you can't really see the green swirls, and well this was a leftover cupcake so no witch feet, and packed with icing! Just wanted everyone to see the inside!

I also suggest after each cup of Icing Sugar to taste your icing, it will get sweeter with each cup and personally I liked it tasting more cheesy than sugary - but that's my personal preference!!

If you use this recipe let me know how it went and I would LOVE to see pictures!

-Kate xo

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