*1 package 7.5 ounce Milk Chocolate Covered Pretzels, like Flipz
*Ghirardelli White Chocolate Melting Wafers, melt 1/2 cup of wafers at a time
*Piping Bag with Tip or Decorating Drip Bottle, like Wilton’s
*Wilton Candy Eyes, found at Walmart
Instruction:
Melt white wafers in a microwave safe bowl according to directions on package or in 30 second increments in the microwave in a microwaveable bowl, stirring between each increment until melted.
Place melted chocolate in piping bag or drip bottle and zigzag across each chocolate pretzel. Add Eyes.
*1 cup Cake Flour, sift and then measure *1\2 cup White Wheat Pastry Flour, sift and then measure *2 and 1/2 teaspoons Baking Powder *1/4 teaspoon Sea Salt *1 cup Butter, room temperature *1 and 1/2 cups Sugar *4 Eggs, room temperature *1 cup canned Evaporated Milk *1 tablespoon Vanilla Bean Paste or 1 Vanilla Bean Seeds, seeds removed from bean (add vanilla bean paste/seeds to the milk) *Cooking Spray *Parchment Paper, cupcake liners
Directions:
*In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time, beating between each one until all are incorporated.
*In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium-low speed and alternating with the milk and vanilla mixture in thirds just until combined.
*Line cupcake tins with liners and scoop the batter until 2/3rds full into each cup.
*Bake in an 325*F. oven for 25-30 minutes or using a toothpick inserted to the middle of the cupcake comes out clean or spring back when touched.
*Remove cupcakes from the oven and allow to cool on cooling racks until completely cool and pipe or frost as pictured or as desired.
Frosting
1/4 cup Cream Cheese (2 ounces)
2 and 1/4 sticks butter, almost room temperature
6 cups powdered sugar
3 tablespoons Heavy Whipping Cream
1 tablespoon Vanilla Extract
Pinch of sea salt or to taste
Directions:
In a stand mixer with paddle attachment beat the butter and cream cheese 2 to 3 minutes until a light yellow color on medium speed.
Then gradually add powdered sugar alternate with whipping cream, mixing in on medium low speed.
Add vanilla and salt, taste and adjust as needed to your taste. Beat frosting another 2 to 3 minutes. Remove bowl from mixer and stir for 1 to 2 minutes to remove air bubbles.
Add frosting to piping bag and begin on the outside edge of the cupcake. Pipe around the edge gradually going toward the center, like a coiled snake, making the middle of the cupcake the end of piping. Then add the sprinkles and ghost ring. Enjoy!
