Cupcake Cake Cupcakes

Although it all looks like a whole cake, it’s actually a cemetery consists of individual cupcakes, which is convenient for a buffet table. Can just take a cupcake and you don’t need a knife. Share with friends: Time: 2 hours. 35 minutes Difficulty: medium Quantity: 24 cupcakes Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 3 tbsp. premium wheat flour
• 1 tbsp. l baking powder
• 1 tsp salt
• 0.5 tbsp. fruit jelly
• 1 tbsp. granulated sugar
• 4 large eggs at room temperature
• 330 gr melted butter
• 2 tbsp. l vanilla extract
• 0.66 Art. milk

Glaze

• 300 gr butter at room temperature
• 0.25 tsp salt
• 3.5 tbsp. powdered sugar
• 3 tbsp. l milk
• 10 broken into large pieces of chocolate sandwich cookies

Jewelry

• 15 large marshmallows
• 0.25 Art. finely crushed chocolate sandwich cookies
• 1 tbsp. l black or dark green sugar sprinkles
• 170 gr chocolate glaze
• 5 chocolate sandwich cookies
• 200 gr. marzipan
• 3 round wrapped lollipops
• 0.25 Art. orange sugar sprinkles
• 170 gr green glaze
• 7 black licorice sticks 20 cm long

Recipes with similar ingredients: biscuit dough, higher flour varieties, eggs, milk, vanilla extract, licorice sweets, cookies chocolate, candy sticks, marshmallows

Recipe preparation:

1. Preheat the oven to 180 ° C. Take two muffin molds on 12 pieces and insert paper cupcake tins.
   

   Cupcake cake

   Make cupcakes: mix flour, baking powder and salt in medium sized bowl. Heat grape jelly in microwave to melt, 20-30 seconds, then mix to uniformity. Set aside.

2. Beat sugar and eggs in a separate bowl using an electric mixer into a light lush mass, about 2 minutes. Whipping gradually pour in the butter and add the vanilla. Whipping on slow speed, add half the dry ingredients and then all the milk. Add the rest of the dry mixture, but try not to beat too much long. Set aside 2 tbsp. dough and stir in jelly. Fill evenly molds two-thirds, alternating yellow and grape dough.
3. Bake for about 20 minutes, while stuck in the middle the toothpick will not remain clean, and the cupcakes will become elastic in the middle. Place the mold on the wire rack to cool for 10 minutes, then pull out the cupcakes and let cool completely, it will take about 1 hour.
4. Cook the icing: whisk the butter and salt in a large bowl into a lush mass. Gradually add, whisking, icing sugar. Add milk one at a time. l at a time and whisk until the icing is pasty consistency. Add crumbled cookies and continue whisking, until large pieces crumble into smaller ones, and glaze acquires an uneven grayish appearance. Prepare the decoration: arrange cupcakes in 4 rows on a large dish or cutting board. Put marshmallows between every two cupcakes, 5 marshmallows in row to fill the distance between them. Distribute the frosting all over the rectangle to make it look like one pie. Sprinkle cookie crumbs and black decorative sugar.
5. Make gravestones: use black icing and a small round pastry nozzle to write “RIP” or another short epitaph on the upper half of the cookies and stick them in cupcakes in random order. Make ghosts: take two thirds of marzipan and put between two pieces of wax paper or parchment. Roll out approximately 3 mm thick. and cut 3 circles using a 10 cm diameter mold. You may need to Collect and re-trim the trim to make all 3 circles. Put the circles on the lollipops in the wrapper and stick them in the cupcakes about gravestones. With the help of black glaze and the same round nozzle draw haunted eyes and mouth. Make pumpkins with leaves: divide the remaining marzipan into 4 small pieces and roll out a ball from each. Roll in orange sugar to the ball was completely covered with it, and put it in the cemetery. Squeeze out little stalk of black glaze. Use the nozzle in the mold leaf or just strips to squeeze pieces of green glaze and add green grass breaking through the dirt around the cemetery and pumpkins. Make a fence: use 6 licorice sticks, cutting them if necessary to make a fence around the edge of the cake, leaving the middle in front of the open. Bend the seventh piece in inverted “U” and insert in two cupcakes in front to depict the arch of the gate.