Take Halloween treats to new heights with these frighteningly flavorful cupcakes featuring Sour Punch Zombeanz

Who doesn't love a cupcake??
Gratify your taste buds with these Grape Vines inspired treats.

Take Halloween treats to new heights with these frighteningly flavorful cupcakes featuring Sour Punch Zombeanz


INGREDIENTS

For the Cupcakes:

½ cup of softened butter

½ cup canola oil

1 ½ cups granulated sugar

4 eggs, room temperature

1 Tablespoon Vanilla

3 cups flour

1 Tablespoon of baking powder

½ tsp salt

1 ¼ c milk, room temperature

 

For the Icing:

1 cup Butter

4 cups Powdered Sugar

2 tsp Vanilla

1/8 tsp salt

2-4 tablespoons of Heavy Cream or Milk


DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners. In the bowl of a mixer, cream together butter, oil and sugar. Add eggs one at a time, mixing well after each addition. Next, add in vanilla extract. In separate bowl, sift together flour, baking powder & salt. While alternating both, add in flour and milk into the creamed butter & sugar mixture. Don't over mix.

  1. Once the batter is smooth, scoop into lined muffin tins filling them ¾ of the way up. Bake at 350 degrees for 20 minutes.
  2. Let cool completely before icing.

For frosting, place butter in the bowl of a mixer and beat on low until smooth & creamy. Add 1 cup of powdered sugar, salt and vanilla & mix until combined. Gradually add in the remaining powdered sugar. Add in one tablespoon of milk at a time until you reach the desired fluffy consistency.

  1. Before icing the cupcakes, cut a hole in each cupcake (about ½ inch wide).
  2. Fill each cupcake with Sour Punch Zombeanz.
  3. Lastly, ice the cupcakes with the buttercream icing.
  4.  

Enjoy!


SHOP SOUR PUNCH ZOMBEANZ


INGREDIENTS

For the Cupcakes:

½ cup of softened butter

½ cup canola oil

1 ½ cups granulated sugar

4 eggs, room temperature

1 Tablespoon Vanilla

3 cups flour

1 Tablespoon of baking powder

½ tsp salt

1 ¼ c milk, room temperature

 

For the Icing:

1 cup Butter

4 cups Powdered Sugar

2 tsp Vanilla

1/8 tsp salt

2-4 tablespoons of Heavy Cream or Milk


DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners. In the bowl of a mixer, cream together butter, oil and sugar. Add eggs one at a time, mixing well after each addition. Next, add in vanilla extract. In separate bowl, sift together flour, baking powder & salt. While alternating both, add in flour and milk into the creamed butter & sugar mixture. Don't over mix.

  1. Once the batter is smooth, scoop into lined muffin tins filling them ¾ of the way up. Bake at 350 degrees for 20 minutes.
  2. Let cool completely before icing.
  3.  
  4.  
  5.  
  6.  
  1. For frosting, place butter in the bowl of a mixer and beat on low until smooth & creamy. Add 1 cup of powdered sugar, salt and vanilla & mix until combined. Gradually add in the remaining powdered sugar. Add in one tablespoon of milk at a time until you reach the desired fluffy consistency.
  1. Before icing the cupcakes, cut a hole in each cupcake (about ½ inch wide).
  2. Fill each cupcake with Sour Punch Zombeanz.
  3. Lastly, ice the cupcakes with the buttercream icing.
  4.  
  5.  
  6.  
  7.  
  8.  

Enjoy!

 


SHOP SOUR PUNCH HALLOWEEN FAVORITES

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