Halloween Tombstone Cupcakes
If you want to add more dairy free recipes to your recipe box, Halloween Tombstone Cupcakes might be a recipe you should try. This recipe serves 24 and costs $1.68 per serving. One serving contains 325 calories, 3g of protein, and 11g of fat. From preparation to the plate, this recipe takes about 45 minutes. 962 people have tried and liked this recipe. Plenty of people really liked this American dish. If you have chocolate sprinkles, cookies, cupcake, and a few other ingredients on hand, you can make it. It is perfect for Halloween. It is brought to you by The Little Kitchen. Overall, this recipe earns a not so great spoonacular score of 23%. Tombstone Cupcakes, Tombstone Cupcakes, and Halloween Cupcakes are very similar to this recipe.
Servings: 24
Ingredients:
assorted decorations: chocolate sprinkles, chocolate cookie crumbled, sour gummy worms
24 oval-shaped cookies
24 black or brown cupcake liners
McCormick Black Food Color
2 containers (16 oz) icing
zippered plastic bag or decorator bag with coupler and #2 tip
Equipment:
wire rack
muffin liners
kitchen towels
ziploc bags
Cooking instruction summary:
Bake cupcakes in liners in a cupcake tin according to directions and allow to cool on cooling rack at least 30-60 minutes. If you're not going to ice them within 12-24 hours, be sure to cover them.Prepare 1 container of icing at a time by dropping in 3-4 drops of black food coloring at a time and mixing well. Add until desired color is reached. (Note: colors will set one shade darker, so keep that in mind.)Ice each cupcake with black icing.Pipe RIP or names on each oval-shaped cookie with icing a decorator bag (with coupler) with #2 tip or in a zippered plastic bag (cut the corner of the bag very small).Push cookies into cupcakes halfway and decorate with your favorite candies.Tips:If your cupcake liners tend to separate from the cupcake like mine sometimes do if completely sealed, cover with thin kitchen towels and store on the counter in a cool & dry place.It's best to not add anything to the cupcake that's not edible when decorating with children.Allergic to chocolate or don't like it? Use a white cake mix. Before putting batter into the cupcake liners, dye the batter gray with McCormick black food coloring. Using a few drops at a time until you're happy with the color.
Step by step:
1. Bake cupcakes in liners in a cupcake tin according to directions and allow to cool on cooling rack at least 30-60 minutes. If you're not going to ice them within 12-24 hours, be sure to cover them.Prepare 1 container of icing at a time by dropping in 3-4 drops of black food coloring at a time and mixing well.
2. Add until desired color is reached. (Note: colors will set one shade darker, so keep that in mind.)Ice each cupcake with black icing.Pipe RIP or names on each oval-shaped cookie with icing a decorator bag (with coupler) with #2 tip or in a zippered plastic bag (cut the corner of the bag very small).Push cookies into cupcakes halfway and decorate with your favorite candies.Tips:If your cupcake liners tend to separate from the cupcake like mine sometimes do if completely sealed, cover with thin kitchen towels and store on the counter in a cool & dry place.It's best to not add anything to the cupcake that's not edible when decorating with children.Allergic to chocolate or don't like it? Use a white cake mix. Before putting batter into the cupcake liners, dye the batter gray with McCormick black food coloring. Using a few drops at a time until you're happy with the color.
Nutrition Information:
covered percent of daily need
