Audrey II Cupcakes

Halloween is a time for fun, creativity, and lots of treats. One of the most exciting ways to celebrate is by baking themed desserts. This year, you can impress your friends and family with delightful Audrey II Cupcakes inspired by the cult classic film, Little Shop of Horrors. They are not only delicious but also look amazing. These cupcakes bring the monstrous plant to life, making them a perfect centerpiece for your Halloween party. With vibrant colors and tasty flavors, these cupcakes will stand out on any dessert table.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love Audrey II Cupcakes. First, they are super cute and eye-catching. The bright colors and fun decorations will make everyone smile. Second, they taste fantastic. The rich chocolate cupcakes are soft and moist, while the buttercream is creamy and sweet. Each bite is a delightful mix of flavors.

Making these cupcakes is also a fun activity. It allows you to get creative in the kitchen. The decorating process is enjoyable, and you can involve kids or friends to make it a group effort. Lastly, the cupcakes are perfect for Halloween gatherings. Everyone loves a themed dessert, and these are sure to be a hit. So, gather your ingredients and get ready to bake something special!

 

 

HOW TO MAKE Audrey II Cupcakes

Making Audrey II Cupcakes is simple and straightforward. Follow the steps carefully, and you’ll have a batch of delicious cupcakes ready for your Halloween celebration.

EQUIPMENT NEEDED

Here’s a list of equipment you will need for this recipe:

• Muffin tin
• Paper liners
• Heatproof bowl
• Pot for double boiling
• Mixing bowls
• Electric mixer or a whisk
• Piping bags with various piping tips
• Toothpick
• Wire rack

Ingredients You’ll Need :

For the cupcakes:

• 1/2 cup (120g) butter
• 2.1 oz. (60g) semi-sweet chocolate (70% cocoa)
• 2 large eggs
• 3/4 cup (150g) sugar or xylitol
• 1 tsp. vanilla extract
• 3/4 cup (100g) all-purpose flour
• 1.8 oz. (50g) cocoa powder
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup (120ml) buttermilk

For the buttercream:

• 4 medium egg whites
• 1 cup (200g) sugar
• 1/4 tsp. salt
• 10.6 oz. (300g) soft butter
• 1 tsp. vanilla extract
• 3.5 oz. (100g) confectioners’ sugar
• Food color (red, green, black)

For the filling/decoration:

• 6-7 tbsp. red fruit jelly or jam
• 12 medium strawberries, washed & dried

STEP-BY-STEP INSTRUCTIONS :

1. Preheat the oven: Start by preheating the oven to 350°F (180°C). Line a muffin tin with 12 paper liners. Set it aside.
2. Melt the butter and chocolate: In a heatproof bowl, add the butter and chopped chocolate. Melt them together in the microwave or over a pot with simmering water. Stir until smooth. Allow it to cool slightly.
3. Mix the batter: In a large bowl, add the eggs, sugar (or xylitol), and vanilla extract. Mix at high speed until it becomes light and fluffy. Pour in the cooled butter and chocolate mixture. Stir to combine.
4. Combine dry ingredients: In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, alternating with the buttermilk. Mix until just combined. Do not overmix!
5. Bake the cupcakes: Fill the paper liners evenly with the batter. Bake for 16-18 minutes. Check with a toothpick; if it comes out clean, they are done. Remove them from the oven and let them cool completely on a wire rack.
6. Make the buttercream: For the buttercream, place a large heatproof bowl over simmering water. Add egg whites, sugar, and salt. Mix until it reaches 160°F (71°C) and the sugar dissolves. Remove from heat. Whisk the mixture on high speed for about 5-6 minutes until it becomes a thick meringue.
7. Add the butter: Gradually add the soft butter in small pieces while mixing well after each addition. Add vanilla extract and confectioners’ sugar. Continue mixing for another 6-8 minutes until you have a light and fluffy buttercream.
8. Color the buttercream: Divide the buttercream into portions for coloring. Set aside 1 tbsp. for Audrey’s teeth (uncolored). Color a little more than 1 tbsp. red for the tongue, and the same for black for the throat. Color the rest green and a bit dark green.
9. Prepare the piping bag: Take a large piping bag. Spread some dark green buttercream inside and fill it with the lighter green buttercream for a two-tone effect. Use small piping tips for the other colors.
10. Fill the cupcakes: Cut a small well in the cooled cupcakes and add the red jelly or jam. Pipe a swirl on top using the two-tone green buttercream.
11. Decorate with strawberries: Cut the strawberries in half but keep them connected at the top. Place them on top of the green buttercream. Pipe a little red buttercream for the tongue and a small black area for the throat. Create tiny teeth along the strawberry edges.
12. Final touches: Use the dark green buttercream to pipe vines and leaves around the cupcakes. Place the finished cupcakes in the fridge until it’s time to serve.

 

 

HOW TO SERVE Audrey II Cupcakes

To serve the Audrey II Cupcakes, arrange them on a festive plate or cupcake stand. You can add some Halloween-themed decorations around them for an extra spooky touch. These cupcakes look great and are fun to eat. Be sure to take pictures because they are a fantastic sight!

STORAGE & FREEZING: Audrey II Cupcakes

If you have leftover cupcakes, you can store them easily. Keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each cupcake in plastic wrap and store them in a freezer-safe bag. They can last up to 2 months in the freezer. When you are ready to eat them, let them thaw at room temperature.

SERVING SUGGESTIONS

These cupcakes are perfect for Halloween parties but can also be enjoyed during other celebrations. Serve them with a glass of milk, hot chocolate, or a spooky punch. You can include fun Halloween-themed treats like candies or popcorn to create a delightful dessert table.

VARIATIONS

Feel free to get creative with the cupcakes! You can experiment with different flavors of cupcakes, like vanilla or even pumpkin spice. Different jelly or jam flavors can also add a unique twist. Another fun idea is to use different fruits for decoration, such as blueberries or raspberries. You can also make the cupcakes gluten-free by using gluten-free flour.

FAQs

1. Can I make these cupcakes ahead of time?
   Yes, you can make the cupcakes a day ahead. Just store them properly in an airtight container at room temperature.
2. What can I use instead of buttermilk?
   You can make a substitute for buttermilk by mixing milk with a little vinegar or lemon juice. Let it sit for about 5 minutes before using.
3. How do I store leftover cupcakes?
   Keep them in an airtight container at room temperature for up to three days. For longer storage, wrap and freeze them.
4. Can I skip the food coloring?
   Yes, you can skip the food coloring. The cupcakes will still taste great without it. The appearance may be less colorful though.

MAKE-AHEAD TIPS FOR Audrey II Cupcakes

If you want to save time on the day of your event, you can prepare some parts of the cupcakes ahead of time. Bake the cupcakes a day or two in advance and store them. You can also make the buttercream before the event and store it in the refrigerator. Just remember to bring it back to room temperature and re-whip if needed before decorating. Preparing the strawberries and jelly can also be done earlier. This way, assembling the cupcakes will be quick and easy when it’s time to serve them.

These plant-inspired treats are perfect for horror movie fans! Pair them with our Vampire Bite Cupcakes and Creepy Halloween Eyeball Cupcakes for a truly terrifying movie night spread. Check out our Pinterest page for more creative character-inspired treats and unique Halloween baking ideas that will have your guests talking long after the last bite!

Enjoy making your Audrey II Cupcakes and have a spooky and delightful Halloween season!

 

 

 

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