Delicious Fall Scarecrow Cupcakes!!!
Butter cake ingredients:
1/2 tsp salt
2 tsp baking powder
1/2 C butter, room temperature
1 C white sugar
2 eggs, room temperature
1 tsp vanilla
3/4 C milk, room temperature
Frosting Ingredients:
1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
Shredded wheat
Wafer cookies
1 bag of candy corn
Royal Icing Ingredients:
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Black gel food coloring
Cupcake Directions:
-Preheat oven to 350 degrees. Put paper liners into the cupcake pan.
-Combine the flour, salt, and baking powder. Whisk to blend.
-Using an electric mixer beat butter and white sugar until light and fluffy.
-Add eggs one at a time, beat after each addition. Next stir in the vanilla.
-Gradually add half of the dry ingredients to the creamed mixture alternately with the milk.
-Stir all ingredients just until just blended
-Using a medium ice cream scoop. scoop the batter into lined cupcake pan.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow to cool in the cupcake pan for 10 minutes.
-Transfer to a wire rack to cool completely before frosting. Enjoy!!!!