After discovering that my website was down this past weekend, I needed to drown my sorrows. Baking something cute and delicious usually does the trick. I admit that sometimes I don’t get to do as much baking as I’d like. However, a bad day is a good excuse to make a mess in the kitchen! So, on Monday when my two littlest littles went down for their naps I took my two older kiddos into the kitchen and we created some simple wiggly worm cupcakes, perfect for Halloween! Of course to make wiggly worm cupcakes you need to have chocolate frosting. What more scrumptious chocolate flavor than a chocolate almond buttercream??
wiggly worm cupcakes with chocolate almond buttercream
I had this idea in my head to incorporate gummy worms. I poked a hole through the cupcakes and inserted a gummy worm into each one. Next time I think I need to find some longer gummy worms but it worked out fine.
| Cherry Chocolate Cola Cupcakes |
Regardless, we still had fun baking and decorating together and they still tasted delicious. Especially with this chocolate almond buttercream I whipped up! I usually like a really stiff buttercream. That way I can pile it up high on the cupcake and decorate with a nice swirl. However, since I had to dip these cupcakes into cookies I went for a softer buttercream this time around. The result is a rich and delicious buttercream that you really don’t need a lot of!
- 4 cups of powdered sugar
- 1/3 cup of softened butter
- 1/4 cup of milk
- 1 tsp of vanilla extract
- 1 tsp of almond extract
- 2 TBSP of cocoa powder
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Mix all ingredients together in a stand mixer. If you desire a stiffer frosting, add slightly less milk and slightly more powdered sugar (not too much as it will affect the taste) to desired consistency.
Adapted from C & H Buttercream
| Lemon Blueberry Piecaken Cupcakes |
The only problem now is I’ve got a bunch of cupcakes sitting on my counter. Not good when you’re trying to live the low carb lifestyle.
