Cauldrons Cupcakes
*
*9 to 12 Silicon Baking Cauldrons
*Candy Thermometer
*Double Boiler, sauce pan with glass mixing bowl
*1/2 Baking Sheet
*1 (15.25 ounce) Box Milk Chocolate Cake Mix, make according to directions
*Ghiradelli Milk Chocolate Chips, 8 per Cauldron
*Candy Bones and Skulls, decorating
*Green and/or White Candy Decorating Balls, decorating
*
Fill each cauldron 2/3 full or fill 3/4 if you want them to bubble over.
*
Place filled cauldrons on 1/2 baking sheet and bake.
*
Bake chocolate cake according cupcake to directions on package or use a tooth pick to test when done, tooth pick should come out clean. Mine took about 25 minutes in a preheated 350*F. oven.
*
Allow cauldron cakes to cool completely before frosting.
*
Frost cupcakes with Marshmallow Frosting.
*
Marshmallow Frosting
*
*4 Egg Whites, room temperature
*1 cup Sugar
*1/4 teaspoon Cream of Tartar
*1 teaspoon Vanilla Extract
*2 drops Green or Neon Green Food Coloring, 4 drops Neon green or more to desired color
*
Using a double boiler. I used a small glass mixing bowl over a sauce pan on low heat. Fill the sauce pan with 2 inches of water but not touching your glass mixing bowl.
*
Place eggs, sugar and cream of tartar in glass bowl and place on sauce pan of simmering water and whisk the egg mixture, whisking constantly. Use a candy thermometer. When the temperature reaches 160*F.
*
Add the vanilla and food coloring and mix until incorporated.
*
Remove from heat and whisk together marshmallow mixture, using the whisk attachment in a stand mixer on low and then medium speed until stiff shiny peaks form.
*
Pipe or spread frosting onto cooled chocolate cauldrons. Add Halloween bones, skulls and candy balls etc…
Enjoy!
Lindy
