You are here

Magical Wizard Hat Cupcakes

Makes: 24 cupcakes

You'll Need:

  • 1 recipe Chocolate Cake 
  • 2 cups Strawberry Frosting 
  • 2 cups Peanut Butter Frosting 
  • 2 cups Mint Frosting 
  • 2 cups Vanilla Bean Frosting, tinted blue
  • 3 cups Chocolate Ganache, melted Edible glitter stars

Strawberry Frosting

  • 1/2 cup butter, softened½ cup strawberry puree
  • 1 tsp. strawberry extract (optional)
  • 6 cups powdered sugar
  • ¼ tsp. salt
  1. Beat butter, strawberry puree, and, if desired, extract, at medium speed with an electric mixer until creamy.
  2. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups. 

Peanut Butter Frosting

  • ½ cup butter, softened
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 1/4 to 1/2 cup whipping cream
  1. Beat butter and peanut butter at medium speed with an electric mixer until creamy. Gradually add half of powdered sugar, beating at low speed until blended. Add 1/4 cup cream, beating until creamy. Add remaining powdered sugar, beating until blended. If necessary, add more cream, beating at high speed 2 minutes or until creamy. Makes 3 cups.

Vanilla Bean Frosting

  • 1/2 cup butter, softened
  • 1/4 cup whipping cream
  • 1 tsp. vanilla bean paste
  • 1/8 tsp. salt
  • 1 (16-oz.) package powdered sugar
  1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
  2. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

Note: We tested with Neilsen-Massey for the vanilla bean paste.

Mint Frosting

  • 1/2 cup butter, softened
  • 1/4 cup whipping cream
  • 1 tsp. peppermint extract
  • 2 drops green liquid foodcoloring
  • 1/8 tsp. salt
  • 1 (16-oz.) package powdered sugar
  1. Beat first 5 ingredients at medium speed with an electric mixer until creamy.
  2. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

Chocolate Ganache

  • 1 cup whipping cream
  • 8 oz. semisweet chocolate, chopped
  1. Cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat.
  2. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.

Chocolate Cake

  • 1 cup Dutch process cocoa
  • 2 cups boiling water
  • 1 cup butter, softened
  • 2 cups superfine sugar
  • 4 large eggs
  • 2 3/4 cups all-purpose soft-wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. chocolate extract
  • Paper baking cups
  • Vegetable cooking spray
  1. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely.
  2. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition.
  3. Combine fl our and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with fl our mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
  4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
  5. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. 

Finishing Touches:

  1. Insert a metal tip no. 12 into each of 4 large decorating bags; fill each with a different flavor frosting.
  2. Pipe 1 flavor of frosting into a cone shape on top of 6 cupcakes. Repeat with remaining frostings and cupcakes.
  3. Place cupcakes in freezer for 10 to 15 minutes to harden frosting. Remove from freezer, and immediately dip tops into melted Chocolate Ganache, completely covering frosting. Sprinkle with glitter stars. Let stand until chocolate is set.

From The Big Book of Cupcakes presented by Southern Living

comments