This was the 3rd type of cupcake I made for the party last year, strawberry cupcakes with vanilla-dipped strawberry ghosts!
I got the ghost recipe from Simple & Delicious, a magazine my grandma sent me for a while and they occasionally have little recipe books in the magazine area of grocery store check-out lines. I like it because they use a lot of shortcuts and show you how to take mixes & boxes and premade stuff and add a spin.
To make the strawberries:
melt vanilla almond bark or candy melts in a double boiler, add shortening to achieve desired viscosity (thick enough to cover, but thin enough to pool and dip easily).
Wash & pat dry strawberries.
Dip each strawberry individually up to just before the green top. Place on wax paper of tinfoil and be sure there is enough vanilla to "pool" in a ghost tail. Allow to cool at room temperature.
Melt a small amount of chocolate chips or black candy melts in a plastic bag in the microwave - 20 - 30 second intervals, checking in between. Over-heating will melt through the bag. Snip a small corner and pipe ghost faces.
These can't be made to far ahead of time or they'll "bleed" as the strawberry juices ooze out of the coating. Putting them in the fridge seems to really exasperate this and makes the berries "sweat." Should be save to store at room temp for 24 hours.
I iced the cupcakes with a little white frosting and just plopped one of these on each one. Voila!
No comments:
Post a Comment