2019-10-01_Good_Housekeeping_UserUpload.Net

KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT

THE WORKBOOK

OCTOBER 2019 GH 105

Halloween Party

p. 50

WH I T E C H O C O L AT E

GHOST CUPCAKES M V

1. Bake vanilla cupcakes and let cool.
   Frost with Chocolate Buttercream (recipe,
   below), then roll in black sanding sugar.


2. Line baking sheet with nonstick mat
   or parchment paper. Microwave white
   chocolate on 50% power in 30-second
   intervals, stirring in between, until
   melted and smooth. Drop spoonfuls of
   melted white chocolate onto prepared
   sheet and use back of spoon to spread
   chocolate into “ghosts.”


3. Carefully place two mini chocolate
   chip “eyes” on each ghost and let cool
   completely, then push ghosts into
   sprinkle-covered cupcakes.

VANILLA BUTTERCREAM

1. Sift 1 lb confectioners’ sugar into bowl.


2. Using an electric mixer, beat 1 cup
   unsalted butter (2 sticks, at room temp)
   on medium until creamy, about 2 min.


3. Reduce mixer speed to low and gradu-
   ally add sugar, alternating with 2 Tbsp
   heavy cream. Mix in 2 tsp pure vanilla
   extract and 1⁄4 tsp salt. Increase speed to
   high and beat until fluffy, about 2 min.

CHOCOLATE BUTTERCREAM

Prepare Vanilla Buttercream (recipe,

above), mixing in 6 oz melted and cooled

bittersweet chocolate along with the

vanilla extract.

For all Halloween cupcakes and details on how to

make, go to goodhousekeeping.com/cupcakesoct.

COOKIE BAT

CUPCAKES M V

1. Bake chocolate cupcakes
   and let cool. Prepare Vanilla
   Buttercream (recipe, right)
   and tint desired colors.


2. To make cookie bats, gently
   skewer mini peanut butter

cups with toothpicks. Twist

chocolate sandwich cook-

ies (thin and regular) in half;

scrape off cream filling. Cut

each cookie in half, then

use Royal Icing (recipe,

p. 106) to attach cookie

“wings” to peanut butter

cup “bodies” and candy

eyeballs.

M
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