Halloween Cupcakes

I know, I know! I made several promises in my last blog post for different recipes, but I made these last week and they were too cute to be pushed to the end of the line. As many of you know I am in nursing school and because of that I had to quit my full time job last year. But I still love to go back and visit all of my coworkers (especially since one of them happens to be BFF :)) Last week I promised said BFF that I would come have lunch one day since I was off of school. Then she reminded me that there was a birthday earlier that week and politely suggested that I make a special treat for her. Who am I turn down baking? After some secret super spying she reported that the birthday girl really liked chocolate cupcakes with white frosting, the almond flavored kind. Since I had lots of left over buttermilk from Jesse's birthday cake the week before I searched for a chocolate buttermilk cake recipe. The one I found turned out to be amazing and I will definitely make it again. As for the frosting I just went with a basic buttercream and added almond extract. The flavor pairing was perfect. Since it is also my favorite season of all, I colored the buttercream and added some candy corns to the top.


Chocolate Buttermilk Cupcakes with Almond Buttercream Icing
(Cake source: Good Housekeeping)

Ingredients

2 cups all-purpose flour
1 cup unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp Salt
1 1/2 cups buttermilk
2 tsp vanilla extract
1 3/4 cup granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs
2-3 cups almond buttercream frosting
~50 Candy Corns

Directions

Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners. (24 total)
In a medium bowl sift together flour, cocoa, baking soda, and 3/4 teaspoon salt. In 2-cup liquid measuring cup, mix buttermilk and vanilla; set aside.
In large bowl, with mixer on low speed, beat sugar and butter until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
Beat in flour mixture alternately with buttermilk mixture just until blended, beginning and ending with flour mixture, scraping bowl occasionally.
Pour batter into prepared muffin tins. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes.
Using the 1M or 2D pastry tip, pipe the frosting on the top of the cupcakes. Place 1-3 (depending on style) candy corns on top of each cupcake.

Almond Buttercream
1/2 cup vegetable shortening
1/2 cup softened butter
1 lb confectioners sugar
1 "cap" full almond extract (~1/2 tsp)
1/2 tsp vanilla extract
2-3 tbsp buttermilk
4-5 drops yellow food coloring
4-5 drops red food coloring

Beat the shortening and butter together in a mixing bowl for 2-3 minutes or until well combined. Slowly add the confectioners sugar, about 1/2 cup at a time. Half way through adding the confectioners sugar add the buttermilk.
Continue to beat until the frosting is a smooth spreadable texture, but not too soft. If it appears to stiff or dry add a little more buttermilk. If it appears too wet or runny add more confectioners sugar.
When the frosting is the texture you want add the food coloring.