LIVE HALLOWEEN BAKE ALONG with ANNA OLSON! | Spooky Oh Yum 101
Anna Olson is here to bake along with everyone at home, and this time she is baking Halloween Chocolate Cupcake Tops! See the recipe below, and get great to bake some spooky treats!
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Recipe
Makes 2½ dozen cupcake tops
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
Ingredients
1 1/2 cups (225 g) all-purpose flour
½ cup (65 g) cocoa powder
¾ cup (150 g) granulated sugar
2 tsp baking powder
½ tsp fine salt
½ cup (115 g) unsalted butter, room temperature, cut in pieces
½ cup (125 mL) full-fat sour cream
2 Tbsp (30 mL) 1% or 2% milk
2 large eggs, room temperature
2 tsp vanilla extract
1 double recipe Vanilla Cupcake Frosting (recipe follows)
Directions
1. Preheat the oven to 325°F (160°C) and line two baking trays with parchment paper.
2. Sift the flour, cocoa powder, sugar, baking powder and salt together in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and, using electric beaters or the mixer at medium-low speed, cut in the butter until the mixture has a fine crumbly texture and no pieces of butter are visible.
3. In a separate bowl, whisk the sour cream, milk, eggs and vanilla together. Add these wet ingredients all at once to the larger bowl and mix at low speed until combined, then increase the speed to medium and beat for 90 seconds, until the batter becomes lighter in colour and has structure.
4. Use a medium ice cream scoop to drop scoopfuls of batter onto the trays, leaving 2 inches (5 cm) between them. Level each scoopful before dropping it on the tray, and drop them straight down (not at an angle) so they bake up evenly. Bake the cupcake tops for 12 to 15 minutes, until they lift up easily from the tray and colour on the bottom a little.
5. Let the cupcake tops cool on the trays before frosting. Unfrosted, the cupcake tops can be stored in an airtight container at room temperature for a day, or frozen for up to 3 months. Frosted cupcake tops will keep in a sealed container in the fridge for up to 2 days, but freezing is not recommended.
Recipe - Vanilla Cupcake Frosting
Makes enough frosting for 12 cupcakes (double for cupcake tops)
Prep Time: Under 10 minutes
Ingredients
1 cup (225 g) unsalted butter, room temperature
4 cups (520 g) icing sugar
¼ tsp fine salt
2 Tbsp (30 mL) 2% milk
2 tsp vanilla extract
Directions
1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar and salt, and beat again at low speed and then increase to high, scraping the bowl once or twice. Add the milk and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light and to build structure so your frosting will hold its shape.
2. Use the frosting immediately, or chill in an airtight container for up to 4 days or freeze for up to 3 months. Let chilled frosting come to room temperature and rewhip it at high speed for 3 minutes before using.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum101 #LiveBaking #AnnaOlson
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes 2½ dozen cupcake tops
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
Ingredients
1 1/2 cups (225 g) all-purpose flour
½ cup (65 g) cocoa powder
¾ cup (150 g) granulated sugar
2 tsp baking powder
½ tsp fine salt
½ cup (115 g) unsalted butter, room temperature, cut in pieces
½ cup (125 mL) full-fat sour cream
2 Tbsp (30 mL) 1% or 2% milk
2 large eggs, room temperature
2 tsp vanilla extract
1 double recipe Vanilla Cupcake Frosting (recipe follows)
Directions
1. Preheat the oven to 325°F (160°C) and line two baking trays with parchment paper.
2. Sift the flour, cocoa powder, sugar, baking powder and salt together in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and, using electric beaters or the mixer at medium-low speed, cut in the butter until the mixture has a fine crumbly texture and no pieces of butter are visible.
3. In a separate bowl, whisk the sour cream, milk, eggs and vanilla together. Add these wet ingredients all at once to the larger bowl and mix at low speed until combined, then increase the speed to medium and beat for 90 seconds, until the batter becomes lighter in colour and has structure.
4. Use a medium ice cream scoop to drop scoopfuls of batter onto the trays, leaving 2 inches (5 cm) between them. Level each scoopful before dropping it on the tray, and drop them straight down (not at an angle) so they bake up evenly. Bake the cupcake tops for 12 to 15 minutes, until they lift up easily from the tray and colour on the bottom a little.
5. Let the cupcake tops cool on the trays before frosting. Unfrosted, the cupcake tops can be stored in an airtight container at room temperature for a day, or frozen for up to 3 months. Frosted cupcake tops will keep in a sealed container in the fridge for up to 2 days, but freezing is not recommended.
Recipe - Vanilla Cupcake Frosting
Makes enough frosting for 12 cupcakes (double for cupcake tops)
Prep Time: Under 10 minutes
Ingredients
1 cup (225 g) unsalted butter, room temperature
4 cups (520 g) icing sugar
¼ tsp fine salt
2 Tbsp (30 mL) 2% milk
2 tsp vanilla extract
Directions
1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar and salt, and beat again at low speed and then increase to high, scraping the bowl once or twice. Add the milk and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light and to build structure so your frosting will hold its shape.
2. Use the frosting immediately, or chill in an airtight container for up to 4 days or freeze for up to 3 months. Let chilled frosting come to room temperature and rewhip it at high speed for 3 minutes before using.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum101 #LiveBaking #AnnaOlson
