Mickey Mouse Halloween Cupcakes
- Chocolate cupcakes
- White frosting
- Purple food dye
- Orange food dye
- Purple sprinkles
- Orange sprinkles
- Brown M&Ms
- Orange M&Ms
- Regular Oreos
- Mini Oreos
- Set aside pre-made chocolate cupcakes
- Separate white icing into two bowls
- Place purple food coloring in one bowl and orange in the other and stir until the color is fully incorporated
- Ice the cupcake
- Dip the cupcake in colored sugar sprinkles
- Take a regular Oreo and twist it apart, saving the half with frosting on it and discarding the other half
- Take a mini oreo and twist it apart, then place each half on the backside of the big Oreo
- Once you have created the head, place it onto the back third of the cupcake
- Place two M&Ms on the front of the cupcake to resemble Mickey’s buttons
Sparky Cake Pops
- 1 box cake mix (bake as directed on box for 13 X 9 cake. Tint cake batter with green food color if desired.)
- 1 16 oz can of ready-made frosting
- Wax paper
- Baking sheets
- White coating
- Black candy color
- Crows Licorice Gumdrops
- Black sugar pearls
- Black edible ink pen
- Cut licorice gumdrops in half and shape each half into a pointed and rounded triangle shape for Sparky’s ears. Cut Sixlet candies in half for Sparky’s eyes. You could also make ears using tinted black fondant and for eyes.
- After cake is baked and cooled completely, crumble into a large bowl. With a large spoon, mix thoroughly with about 1/2 to 3/4 of the can of frosting. You won’t need the rest.
- Roll mixture into quarter size cake balls and place on a wax paper covered baking sheet.
- Shape each ball into elongated teardrop shapes. Press cut Sixlets in position for eyes and press the ears in place as well. Press them in enough to form an indention where the candies will go so that when you dip the cake pops, there is space for them to attach without looking stuck on. Place cake balls in the freezer for about 15 minutes to firm up. You can transfer them to the refrigerator to keep chilled and avoid freezing.
- Melt white candy coating in a heat-proof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30 second intervals on low, stirring in between. Repeat until melted and smooth.
- Add a few drops of black oil-based candy coloring and stir until you achieve a nice gray shade. Remove a couple of shaped cake balls from the refrigerator at a time to work with. Dip the tip of a lollipop stick into the melted coating and insert into the bottom of Sparky’s head. Insert the stick at an angle so that his nose is pointed down. Try to insert into the deepest part of the head for support. Dip and remove the cake pop in one motion without stirring. Make sure the entire shaped cake ball is covered. If your coating is too thick, you can add a little vegetable oil or shortening to help thin it and make it easier to work with. Remove and allow any excess coating to fall off the pop and back into the bowl.
- Before the coating sets, gently press two cut white sixlets in position for the eyes and two cut licorice gumdrops in position for ears. Then attach a black sugar pearl at the tip for Sparky’s nose. Repeat with remaining pops.
- Place in a styrofoam block to dry.
- Use a small dry brush and dab a very small amount of black petal dust around each eye.
- Wipe off any excess dust on a paper towel and use the brush to gently blend a black border that fades away from the eyes.
- Use a black edible ink pen to dot the eyes and draw on eyebrows.
- Then draw stitches on Sparky’s nose, forehead and along the side of his face for a long stitched up mouth.
- Let dry completely.
- And then if you want to take it one step further, dot on a little melted coating on each side of Sparky’s neck and attach silver jimmies in position for bolts.
Poison Apple Cookies
- Batch of sugar cookie dough
- Red food coloring
- Green cookie icing
- Thin pretzel sticks broken in half (you need one half for each apple)
- Wearing plastic kitchen gloves, knead red food coloring into the cookie dough (this is a fun job for kids). Wrap the dough in plastic and keep it chilled until you’re ready to use it.
- Print and cut out the template.
- Heat the oven. Cover your work surface with flour-dusted wax paper, and roll the dough out to 1/4-inch thickness.
- Use the template and a kitchen knife to cut out the cookies, and then bake them according to the recipe directions. Transfer the cookies to a wire rack to cool.
- Working with one cookie at a time, gently press the broken end of a pretzel stick half into the top of the apple. Then generously frost the upper half of the cookie with green icing, spreading it right over the base of the pretzel. Use the knife to create a wavy lower edge so the icing looks like it is dripping down over the apple.
- For eyes, press whole raisins into the icing. Snip a third raisin in half and use one piece for a nose.
Pirate’s of the Caribbean Skeleton Hand
- Waxed paper
- Pretzel rods
- White chocolate chips or candy melts
- A few toothpicks
- 10 slivered almonds
- Using the picture as reference, break the pretzel rods into pieces to form the three-jointed fingers and thumb. You’ll also need another ten or so lengths to create the palm and base of the wrist. As a gauge, the finger bones range from 1 inch to 1 3/4 inches long, and the palm bones are between 1 3/4 and 2 inches. Arrange the pieces in the shape of a hand on a waxed paper covered surface.
- Fill a mug with white chocolate chips or candy melts, and melt them in the microwave according to the directions on the package. Stir the melted candy until smooth.
- One at a time, dip the pretzel pieces into the melted candy and place them back on the waxed paper. To make this step easier, and less messy, you can insert the tip of a toothpick into the end of the pretzel to use as a handle. Then use another toothpick to gently push the pretzel off of the first one onto the waxed paper.
- Once all the bones are candy-coated, attach a slivered almond “fingernail” to the tip of each finger, using a dab of melted candy (applied with a toothpick) to glue it in place. Allow the candy to set up.
- Finally, transfer the bones to the platter (or a piece of cardboard) you plan to serve it on.
- Batch of chocolate cupcakes
- Wax paper
- Rolling pin
- Kitchen knife
- Disposable food preparation gloves (to wear while shaping the candy)
- Small chocolate chews
- Lime fruit rolls
- Green or purple candy sprinkles
- Sliced almonds
- Slivered almonds or white chocolate bits
- White cupcake frosting
- Chocolate chips
- Place a chocolate chew between squares of wax paper and flatten it with the rolling pin so that it measures about 1/2-inch square. (If the candy is too stiff, you can soften it a bit by microwaving it for five seconds or less.)
- Trim the rolled candy with a kitchen knife to resemble a flat topped Frankenstein-style head with tapered sides. Place the candy head on a wax paper-lined tray, and keep the candy trimmings to use later in step 8.
- Make heads for all the cupcakes and arrange them on the tray, spacing them a couple inches apart.
- Place two almond slices on each head
- Next, make a muzzle and chin for each Franken Goofy by cutting a lime frut roll into thirds lengthwise. Shape one of the thirds into a muzzle wide enough to extend 1/4-inch or so beyond the head on both sides. Then cut another of the candy thirds into two equal pieces and shape one of them into a chin.
- Set the muzzle atop the upper edge of the chin. Add a slivered almond or white chocolate bit tooth to each side of the chin, tucking the top under the muzzle. Gently press the pieces together just enough to make them stick.
- Press the assemble muzzles atop the Franken Goofy heads on the tray so that they just slightly overlap the base of the almond slice eyes.
- Use bits of the reserved candy trimmings from step 2 to shape a tiny round nose (1/4 to 3/8 inch) and eye pupils (1/8-inch or so) for each face. Gently press the noses onto the muzzles. Use dabs of frosting (applied with the tip of a toothpick) to stick the eye pupils in place on the sliced almonds.
- Use the tip of a kitchen knife to score a 1/2-inch “cut” line in the top of each head, and then create stitch lines by scoring across the cut twice. Set a candy sprinkle atop each stitch line.
- For Goofy ears, cut the chocolate chews lengthwise into thirds. Shape each third into a thin curved ear, rounding the bottom and pinching the top to taper it into a point. Add a pair of ears to each Franken-Goofy head on the tray.
- Place the tray in the refrigerator until the candy is well chilled and stiff enough to hold its shape. Meanwhile, frost the cupcakes.
- Top each of the frosted cupcakes with a Franken-Goofy head. Add a pair of bolts to the top of each head by pressing chocolate chips (set on their sides) halfway into the icing, and chill the decorated cupcakes until serving time.
Which treat sounds best to you?
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