Bringing Buyers & Sellers Together For 35 Years
Serving New Hyde Park, Garden City Park, Floral Park, Bellerose, Mineola, Williston Park, East Williston, Carle Place and beyond.
Local deals, contests, puzzles & more updated weekly.
Cinnamon Spiced Ghost Cupcakes
1 1/4 cups all-purpose flour
3/4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp kosher salt
6 tbsp unsalted butter, at room temp.
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg, at room temperature
3/4 cup milk
1 tsp vanilla extract
Vanilla Buttercream Frosting:
1 cup unsalted butter, at room temp.
1/2 tsp salt
4 cups powdered sugar, sifted
3-5 tbsp heavy cream, at room temp.
1 tbsp vanilla extract
black food dye or chocolate chips
Preheat oven to 350 F and line cupcake pan with paper liners.
In medium bowl, combine flour, baking powder, cinnamon and salt.
Using electric or stand mixer, cream butter, sugar and brown sugar about 4 minutes on medium or medium-high speed until light and fluffy. Add egg, mixing well and scraping down bowl.
In small bowl or measuring cup, whisk milk and vanilla. Set aside.
Add 1/3 dry ingredient mixture to butter mixture and beat until combined. Add 1/2 milk mixture and mix well. Continue alternating dry and wet ingredients.
Bake about 16 minutes, or until toothpick inserted in middle comes out clean. Cool in pan 5 minutes then transfer to wire rack to cool completely before frosting.
Frosting: Using electric or stand mixer, beat butter and salt on medium-high speed 5 minutes, scraping down bowl halfway through. Reduce speed to low and add sugar 1/2 cup at a time, alternating w/heavy cream until 3 tbsp have been added. Once all sugar is in, add vanilla, beat on medium-low 1 minute until light and fluffy. If desired, add more cream 1 tsp at a time until frosting reaches preferred consistency.
Place buttercream in piping bag with large round tip. Pipe tall mounds of frosting on each cupcake in ghost shapes. Add eyes with chocolate chips or food dye.
