The fall brings out the Martha Stewart in me. And this past weekend I fully indulged making Pumpkin Spice Cake Pops (recipe coming tomorrow), Skull & Crossbones Sugar Cookies (Amy Atlas’s recipe), and these crazy fun Chevron Skull Cupcakes (looking ab-fab on our Noir Cake Stands). With a combination of Wilton Cake’s white skulls, our chevron cupcake cups, Martha Stewart’s cupcake recipe, plus what the plus is…a new, and now my favorite, buttercream frosting find. Oh buttercream how I love thee.
And the chevron cupcake cups are fantastic becuase they are free standing so you can simply place them on a cookie sheet and bake. Also they’re deep enouugh to dig in with a spoon and eat the cupcake almost like a mini cake. **TIP** only fill the chevron cupcake cups 3/4 of the way full, even a little bit less than 3/4 because they will overflow!
Keep reading on for more pics, the recipe and shopping info to make these spooky fun treats yourself. I promise they are beyond. And side note, these chevron wrappers will be pretty fabulous for plenty of treats other than Halloween. xoxo
Wilton Cake white skulls, chevron cupcake wrappers, Noir Cake Stands
When I lived in Chicago I visited a bakery called Sweet Mandy B’s probably on a weekly basis just because their buttercream was the best I’ve ever had. And while it’s still the best buttercream, my new find from C&K is a close, and I mean close, second. Plus the coloring is beyond perfect. You can see from the pictures how black the black is and how vibrant the orange is. If you’re in Atlanta I found C&K at Cake Art (plus 3 bags of other goodies), but if you’re not you can buy it online here and here.
P.S. I’ve tried numerous times to make frostings from scratch, but honestly I haven’t had the best of luck. So if any of you have a recipe I should try please pass it along!
Martha Stewart’s Vanilla Cupcake Recipe
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
