What’s on your Summer #CTBucketList?

Recipe: Sweet Maria’s Halloween cupcakes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

HARTFORD - It is National Chocolate Day and Maria Sanchez of Sweet Maria's Bakery in Waterbury visited Good Day CT with her Sweet Maria's Halloween Cupcakes!

White Cupcakes, (makes 20 cupcakes)

  • 2 ½ cups cake flour
  • 1 ½ cups sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ pound, plus 3 tablespoons butter, softened
  • 5 egg whites
  • 1 cup milk
  • 1 teaspoon vanilla extract

Preheat oven to 350.
Line cupcake pans with paper liners.
In an electric mixer, on low-speed, blend flour, sugar, baking powder, and salt until mixed. Add butter and mix until uniformly blended.
In a separate bowl, mix egg whites, milk and vanilla with a wire whisk. Add egg mixture to flour mixture. Mix on medium speed for 1-2 minutes.Scrape down the sides and bottom of mixing bowl. Continue to beat at medium high-speed for another 3-4 minutes, until batter is blended and smooth.
Pour batter into cupcake liners. Bake 20 to 25 minutes or until a tester comes out with a fine crumb.
Remove from the oven and cool cupcakes on wire cooling racks. Cool completely before icing.

Buttercream Frosting

  • ½ pound unsalted butter, softened
  • 6 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 ounces water

In an electric mixer on low-speed, cream the butter and 4 cups of the confectioners sugar. Add vanilla. Gradually add remaining 2 cups of sugar and water. Beat on high-speed 5-8 minutes until light in color and texture.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.