Ingredients
Equipment
Method
Make Buttercream
- Beat butter until creamy, then add confectioners' sugar, cream, and vanilla extract, beating for 2 minutes. Taste and add salt if needed, then stir by hand to remove air bubbles.
Adjust Consistency
- Adjust buttercream consistency by adding more confectioners' sugar if too thin, or more heavy cream if too thick, one tablespoon at a time.
Tint Frosting
- Divide frosting into bowls and tint each with gel food coloring to achieve desired shades for different designs. Keep one bowl white for the spider cupcakes, and note that color will deepen over time.
Green Monster Cupcakes
- Using a small open star tip and green frosting, pipe a spiral onto the cupcake from the outside in. Place a large candy eyeball in the center.
Purple Monster Cupcakes
- With a small open star tip and purple frosting, pipe stars all over the cupcake until covered. Gently press in small candy eyeballs and add sprinkles if desired.
Jack-o'-Lantern Cupcakes
- Pipe orange frosting in vertical rounded lines to create the pumpkin base. Use green frosting for the stem and black frosting for the eyes, nose, and mouth.
Spider Cupcakes
- Spread white frosting evenly on the cupcake. Pipe 3 criss-crossing black lines, then connect them with curved lines to form a web. Place half an Oreo Mini, pipe black dots for eyes, add mini candy eyeballs, and pipe 8 black lines for legs.
Storage
- Store decorated cupcakes uncovered at room temperature for a few hours. For longer storage, cover and refrigerate for up to 5 days, preferably in a cupcake carrier.
Notes
The buttercream recipe can be scaled down if you only plan to make 1 or 2 designs. Remember that the color of the frosting will continue to darken as it sits. Use a cupcake carrier for best storage and transport of decorated cupcakes.