Vanilla Cupcakes:

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1¼ c all-purpose flour

1 tsp baking powder

½ tsp salt

½ c unsalted butter, room temperature

1 c sugar

2 eggs, room temperature

2½ tsp vanilla

½ c buttermilk, room temperature

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Cockroaches:

12-15 pitted dates

1 c confectioner's sugar

2-3 tsp water

Red food gel

Brown food gel

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Vanilla Buttercream:

¾ c unsalted butter, room temperature

2 tsp vanilla extract

2½ c confectioner’s sugar

1-2 Tbsp heavy cream

Brown food gel

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Cupcakes:

1. Preheat the oven to 350°F/175°C. Line a cupcake pan with parchment liners. Set aside.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate, larger bowl, use an electric mixer to beat the butter and and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy.

4. Add in the eggs one at a time mixing between each addition. Add in the vanilla.

5. Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition.

6. Do not over-mix the batter. Use a silicone spatula to ensure that everything is combined nicely and evenly.

7. Scoop cupcake batter and fill the liners ~¾ full.

8. Bake for 12-15 minutes or until golden brown and a toothpick inserted comes out clean.

9. Allow them to cool completely before decorating.

Vanilla Buttercream:

10. To make the buttercream, use a stand mixer fitted with the whisk attachment or an electric mixer and combine the butter, confectioner’s sugar, and vanilla while slowly adding in one tablespoon of heavy cream at a time. Mix until the mixture becomes light and fluffy and creamy.

11. Add a few drops of brown food gel to the buttercream then use a silicone spatula to swirl the brown food gel around not mixing it all the way so that it leaves a marbled effect in the buttercream. Place the buttercream in a piping bag.

Cockroaches:

12. Starting with the Icing: Stir together the confectioner's sugar and water 1 tsp at a time until the icing is smooth and at a workable and pipe-able consistency. Divide the icing in half and dye half of it brown then the other half dark red. Place each color in a piping bag.

13. Fill each date with red icing, cutting a small slit in each date, if necessary. Set aside.

Assembling the Cupcakes:

14. Line a cookie sheet lined with parchment paper or silicone. Pipe the buttercream in the center of each cupcake one at a time, then place the cupcake face down on the prepared cookie sheet so that the cupcake is upside-down with the frosting flat underneath it. Repeat this step for each cupcake, then place the cookie sheet in the freezer for 20 minutes to set the frosting.

15. Once the frosting is set, remove each cupcake from the parchment paper and the tops of the cupcakes should be nice and flat.

16. Place a date on top of each cupcake then use the brown icing to pipe the antennas and legs. For nice thin lines, only cut a very small tip off of the piping bag. Use the images above and on the linked site to help guide you on what shapes and sizes to pipe the legs.

17. Repeat the decorating process for each cupcake.

Tags: baking, cupcake, dessert, Halloween, holiday, make-ahead, nut-free, vegetarian

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