I keep several bottles of Torani flavoring syrups around for emergency middle of the afternoon latte’s and found they work well for flavoring frostings and other goodies too.
In these cupcakes the white chocolate syrup keeps the frosting light and fluffy, instead of dense and heavy, as real white chocolate tends to do.
Ghostie Cupcakes Printer Version
Devil’s Food Cupcakes
With this one bowl method cupcakes are easier and make for fewer dirty dishes.
1/2 cup shortening
1 3/4 cups sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup cocoa powder
1 cup plus 3 tablespoons cold water
1 1/2 teaspoon baking soda
2 1/4 cups unbleached all purpose flour
1. Place 24 cupcake liners in two cupcake tins. Preheat oven to 350 degrees.
2. In a stand mixer, beat together shortening, sugar, vanilla extract, and salt. Add eggs and coco powder and beat until combined. Slowly mix in water. Add baking soda and flour and mix slowly at first, then faster until the mixture comes together. Fill tins half full using a cookie scoop.
3. Bake cupcakes for 20 minutes or until a toothpick comes out clean. Cool completely on wire racks.
Yield 24 cupcakes. Prep time 15 minutes. Bake time 20 minutes.
Whipped White Chocolate Frosting
Flavoring syrup gives all the flavor of white chocolate without making the frosting too dense.
4 sticks unsalted butter, softened slightly
2 lbs powdered sugar
1/2 cup Torani White Chocolate Flavoring Syrup
1/4 teaspoon salt
1 teaspoon vanilla
Wilton Black Sparkle Gel
Wilton tip 1A
Plastic spiders, optional
1. With a mixer, slowly beat together all the ingredients. Once combined, turn the mixer to high and beat for 3 minutes until fluffy.
2. Fit a pastry bag or gallon size bag with a Wilton tip 1A. Fill with frosting and pipe in large spirals around cupcakes squeezing at the top for a head. Let cupcakes set for 15 minutes.
3. Make eyes with sparkle gel by holding the bottle against the frosting. Squeeze gently and release. Slowly pull away from the frosting. Repeat with remaining cupcakes. If using, press plastic spiders into frosting to decorate.
Yield 5 cups. Prep time 7 minutes.
Recipe from Yum Food and Fun for Kids, October 2010 by Laura Flowers.