- Hey, Naturally Curly world, I'm Nikki.
- And I'm Evelyn.
- And we're here with our friend.
- I'm Shelesa from Pink Sugar Cupcakery.
- And today we're gonna be making some sweets,
because it's October, duh,
and you're gonna be throwing a killer,
spooky Halloween party.
- And don't nobody want those dusty, crusty, dry,
store-bought cupcakes. - No.
- So, today we're gonna be making these red velvet,
blood-splattered cupcakes with glass shards,
and these vampire kiss cookies.
- Well, let's get started. - Let's.
- So, for the red velvet cupcakes, what are we using?
- Okay, we're gonna be using some unsalted butter,
some white granulated sugar, two eggs, cake flour mix,
this is dutch process cocoa powder,
a little red food coloring,
pure vanilla extract and buttermilk.
So first, we're gonna take the cocoa powder
and the red food coloring,
and we're gonna mix them together
because red velvet cake is just--
- Chocolate and red food coloring!
I knew that already! (laughs)
- She didn't know that.
- Okay, so, we're gonna mix these two together
to make a paste,
and it's gonna react with the buttermilk later on
and make us a nice, pretty red color.
You can mix that.
- How much food coloring was that?
- You know, it's an eyeball.
But it really, literally is like two ounces.
- Okay.
- But I just can eyeball it now.
While she mixes that into a paste,
we're gonna cream the butter, sugar, and eggs on the mixer.
- Awesome. I'll take the eggs.
Do these have to be room temperature?
- Yes, everything, room temperature.
- Get your eggs, two of them.
- And this is a half a stick of unsalted butter.
- And this is two cups of granulated sugar.
- Sugar!
- All right, so we're gonna go cream this
in the electric mixer?
- Yes. - We'll be back!
(fun Halloween music)
- All right, so we have our red velvet cake batter.
You guys did amazing. - Thank you. (laughs)
- We creamed our butter, and our sugar, and our eggs,
and we added our red velvet paste to it, that Nikki made,
and then we added our flour and our buttermilk,
and now we're gonna add the vanilla extract.
- Cool. So how much of that do we add?
- We're gonna add a tablespoon.
Pure vanilla extract.
- A tablespoon-- Not vanilla flavoring!
- Uh-uh!
- Real extract. - Pure.
- Just fill it all up.
- Ooh. - Flavorful!
See that flavor profile there?
- Flavor profile? (laughs)
- That's what they say.
- So, we're just gonna fold this in
until it's well incorporated.
All right, I think that's it,
and then we'll start scooping this
into the cupcake tin and our liners.
So, we're gonna scoop, and we wanna get about half a scoop.
And then we just wanna dump it in.
- Okay. - Beautiful.
- All right, so we're gonna finish this up and then...
- We're gonna bake them at 350 for about 18 minutes
until you can stick a fork in the middle and it's clean.
- Okay, so now that we have our red velvet cupcakes
in the oven baking,
we're gonna get started on the cookie dough
for our vampire kiss cookies.
So how do we get that started?
- We're gonna start with one cup of butter,
and the powdered sugar, which is also one cup,
and we're gonna cream those together with the egg.
And then we're gonna add in our flour,
salt, and vanilla bean paste.
(fun Halloween music)
So, then you just get a little flour on your hands,
and that keeps it from sticking,
and you just push it all together
until it comes together as a dough.
And if it's sticky anywhere,
you just sprinkle a little flour on it.
- I just do that.
- You just keep pushing it into itself,
and eventually it makes a ball.
Wanna share?
- (laughs) We'll share. Okay, Mom!
- You do like this till it comes together?
So then we take it, you know, like this,
on our parchment paper.
And I put a little bit more flour just so it won't stick.
And we're gonna need to roll it out.
And now we're gonna take our cookie cutter.
And we're gonna cut out some lips,
for our vampire kiss cookies.
- And how long have you been whipping up treats?
- Professionally? - Uh-huh.
- Total about four years.
It started off as a really accidental hobby.
- What you do mean an accident?
- Watching Cake Boss, and I was like
"I can do that!"
And it was my mom's birthday, and I couldn't do it.
I spent the next year teaching myself how to do it.
- And then people started requesting my work.
So from there a lot of YouTube university.
- Yes, we believe in that. - And here we are.
Now we're gonna bake them for about eight minutes at 375.
- Awesome.
(fun Halloween music)
- Okay, so our cookies are out of the oven, they are cooled,
and now we're gonna decorate our vampire kisses.
- Yes.
- All right, so y'all made royal icing off camera.
And there are plenty of royal icing recipes
that you can follow, but do not use water.
Use egg white to thin your icing to the right consistency.
- Nice.
- So we have different colors and different consistencies,
so take us through that.
- We've got white piping and white flooding consistency,
for teeth, and then we've got red piping
and red flooding consistency for the lips,
and then we've got a paintable black
for the background of the mouth
to give it that extra spookiness.
- Yes, so we're gonna paint all the cookies
with the black royal icing.
- And we're just dip it in,
and we're just gonna brush the middle of the cookie,
from corner to corner.
Not the whole cookie, just like where the mouth is.
- Okay.
- And we want this to be thin so it will dry really fast,
so we can go on.
So we're gonna get our piping consistency red,
and I use a tipless bag that I cut the tip off of
just to make it enough for me to make a line.
So I'm gonna use even pressure,
and I'm starting in the corner,
and I'm just gonna outline the cookie.
Like this-- and if it messes up like that, don't worry.
- That red is so vivid!
- So it's lined, and now we're gonna flood it,
or fill it in.
- Yeah, so this consistency is looser.
- Yes, way more liquidy, way more spreadable.
So, we're just gonna trace it.
- Wow, wow, wow.
- And fill it in.
- Magic.
- You don't have to get it all they way to the edge
because we're gonna use our bamboo skewers.
- Ooh, detail work! - That's what that's for!
- And you're just gonna push the icing,
we're not touching the cookie,
I'm just touching the top of the icing
and pushing it toward my outlines.
- Oh! - Wow, artistry!
- So then, after you do that, you just let this dry,
you go do all the top lips for the other ones,
and then we'll go back and do teeth.
We're doing everything like in a--
- In a batch. - In a batch.
- So, all the top lips... - Yes.
(fun Halloween music)
- All right, so we just put the icing (laughs)
on the lips of the vampire kisses.
Some people got that big Kylie Jenner lip. (laughs)
Mine came out pretty well.
So what's next?
- So now we're gonna add the teeth.
(fun Halloween music)
- So that's that!
- So then, we'll let these set up.
We'll go through, do this batch of teeth,
and then we'll go and fill in the other teeth.
- All right!
- Y'all think y'all can do it?
(Nikki and Evelyn laugh) - We'll try!
And then afterwards we just do the bottom lip,
and then we're done?
- And then we're done.
(fun Halloween music)
- All right, so. Cookies? Done.
- Done. - Done.
- Cupcakes?
- Almost done. - Almost done.
Okay, so we'll these out so we can display them.
Cause they're really hard to get out
if you decorate them in the tin.
- Right.
- All right, so we got some cream cheese Swiss meringue
(laughs) buttercream here with a round tip.
- We got some Swiss what?
- Swiss meringue buttercream.
- Swiss meringue, wow.
- Which is a lot different than American buttercream.
You know, American buttercream that you get
on your Wal-Mart, your HEB cakes,
it's made with shortening and it's really,
really sweet and it crusts.
This buttercream is really silky smooth,
light and airy, because we make it into a meringue first
with egg whites, and then we add our sugars,
and our flavors, and cream cheese.
So, we're gonna start to pipe this this cupcake,
we're just gonna start here
and we're just gonna swirl it up.
- You got it Nikki, right?
- Yeah, girl, I can do this! (laughs)
- So you start towards the middle,
push it out, swirl it up.
- Yeah, like it a little marshmallow!
- A little dollop. - It's looks easy!
- Go ahead, girl!
- All right! You said to start here?
- Yeah, you're gonna squeeze and move at the same time.
- Squeeze and move...
- Girl! - Wow!
(laughing)
- That's pretty good!
Just a little bit more pressure
and you can use our other hand
to push the tip where you want it go.
- Okay.
- Yes.
- Oh, wow!
(laughting)
- Okay, my turn?
Get it all tight, and then...
And I got weak wrists, so...
- Oh, okay, this is looking good!
- Ooh! (laughing)
That is a creative dollop.
- It's like a little turd,
but you know, it's all good!
- That's the dollop.
(fun Halloween music)
- Okay, all right, all right, all right!
- Okay, that is--
- Really nicely iced. Really nice.
- So we're gonna keep doing this.
- I'll just ice these real quick, and you guys--
The icing we used earlier
on our vampire kiss cookies to flood,
we're gonna use that same icing
to do our blood splatter.
(fun Halloween music)
So we've got our sugar shards.
This is cooked sugar that I smoothed on a baking sheet.
So now we're just gonna take these
and out them in the cupcakes.
- Ooh, lethal.
- So they look extra lethal and frightful, and delightful.
(fun Halloween music)
- We're done! - We did it.
- Happy Halloween! (laughs) - Happy Halloween!
- It's a lot of work,
but if you don't have the time to do all that,
and you want some beautiful cookies
for your next Halloween party,
go ahead and get yourself the Box from Pink Sugar Cupcakery.
- Yes. Tell us more about the Box.
- Okay, so every month we're gonna curate a dozen cookies
that are seasonally themed, decorated, and flavored.
And they come straight to your doorstep.
- Thanks so much for watching!
In the comments below, let us know
what you're making for Halloween.
And if you want more information on Shelesa
and Pink Sugar Cupcakery...
- You can go to www.PinkSugarAustin.com
for the monthly Cookie Box, which you can pre-order now.
And you can hit me up on Facebook
or Instagram @PinkSugarAustin.
- If you enjoyed this video, give it a like, comment, share,
subscribe. We post every week, so we'll see you next time.
Bye! - Bye!
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