RIP Halloween Cupcakes

Peanut-free "RIP" Halloween Cupcakes for my daughter's Halloween Class party!

Made with basic vanilla cupcakes! Just roll frosting in ground up Oreo's and top with halved Milano!

Buddy Valastro's Vanilla Cupcakes

(Adapted from Buddy's Vanilla Cake Recipe)

2 1/2 cups cake flour

2 cups sugar

3/4 cups vegetable oil

1 tablespoon baking powder

1 teaspoon pure vanilla extract

1/2 teaspoon salt

4 extra-large eggs, at room temperature

1 cup whole milk

Put the flour, sugar, vegetable oil, baking powder, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment (or hand mixer). Mix until smooth.

Beat in eggs, one at a time, adding the next one after the previous one has been absorbed into the mixture. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in. Mix in the milk, 1/2 cup at a time, until completely mixed and smooth. 

Line cupcake pan with liners.  Fill 3/4 full with batter. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 19-22 minutes.

2 cupa butter, softened to room temperature

5 cups confectioners sugar

Up to 2 tablespoons milk

2 teaspoons vanilla extract

Pinch salt

Directions

Beat the butter until fluffy, about 2 minutes. Add confectionery sugar 1/2 cup cat a time until incorporated. Add vanilla extract and salt. Add milk a little at a time and beat until you reach your desired consistency. Beat on medium-high for 2-3 minutes until light and fluffy.