Sunday, November 22, 2015

Scream Queens Red Devil Cupcakes

Make these sparkly red devil cupcakes
for your next Scream Queens marathon!!

Red Devil Cupcakes

Cupcake Ingredients:

1 dozen (standard-size) devil's food cupcakes, baked and cooled
12 large marshmallows
red sugar crystals/sprinkles
24 Hershey's Dark Chocolate Kisses, unwrapped

Cupcake Directions:

Cut a 1-inch diameter, 1-inch deep circle out of the center of each cooled cupcake (watch the above video to see how this is done). Remove the center piece of cake and set aside. Insert a large marshmallow into the hole (to represent the cotton balls the Chanels often eat). Now, go back to the removed piece of cake and cut off the point. Replace the flat piece on top, like a lid, covering the marshmallow. Now make your red icing (recipe below).

Using the icing bag or Ziploc bag, make a swirl on top of each cupcake, making sure to cover the seam of the replaced lid. Immediately sprinkle with red sugar crystals. Place a Hershey Kiss on each side of the frosting for the devil horns. 

Buttercream Icing Ingredients:

1 cup butter, softened to room temperature
1 cup all-vegetable shortening
1 teaspoon vanilla extract
6 cups powdered sugar
2 tablespoons milk
red gel food coloring

Buttercream Directions:

Place the butter, shortening and vanilla in a large mixing bowl. Mix on high with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, mixing well after each cup has been added. Add milk and mix again on high until creamy (about 3-4 minutes). Stir in red gel food coloring until it reaches the desired color. Spoon into cake icing bags or a gallon-size Ziploc bag with one bottom corner cut off about a half-inch (see the above video). 

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