Ghoulishly Glowing Cupcakes - Recipe Snobs (2024)

By cammyleein cake, chocolate, cupcakes, desserts, halloween1 Comment

Hey Everyone!! I’m just gonna start out by saying, I am so stinking excited about this recipe! A couple of weeks ago I had a follower e-mail me about a frosting recipe that would glow in the dark. Or I should say almost glow in the dark.

Ghoulishly Glowing Cupcakes - Recipe Snobs (1)

Specifically she needed a cupcake recipe that could glow under a black light, but the trouble was that I couldn’t find one on the internet to try, so I decided to try my hand at making one. After a couple of tries I am glad to report that I have figured it out!! Yay! And the secret ingredient that causes it to glow is…

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Tonic Water! Cool, right? The quinine in the tonic water causes it to glow under a black light for some reason. So, the challenge was to get enough if this into a frosting without making it too bitter or runny. Ugh! Turns out this was a little harder then I thought, but after trial and error I got a frosting that I loved that would actually glow, until I started adding color to it, and no matter what I did I just couldn’t get the stupid frosting to glow after I added food coloring.

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Then it dawned on me that if you make gelatin with tonic water the jello will glow. What I ended up doing is taking my cupcake and frosting it. Then I stuck it in the freezer to let the frosting get nice and hard. After cooling I took the cupcake and dipped the frosting into liquid gelatin.

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After a few dips and trips back into the freezer to set, the frosting glowed!! Before you start just know that the white frosting glows the best. The green, or if you decide to do orange, will glow it just isn’t as bright. Also a quick note, the darker you go with your color on the frosting the less it glows. And lastly, if you decide to make the colored frosting with the gelatin, discard any left over gelatin that you do not use for the frosting. If you want to make glow in the dark jello then use less tonic water or else it will come out way too bitter {like a 3 to 1 ratio, 3 parts water to 1 part tonic water}. Hope you all have as much fun with glowing cupcakes as me and my family have. Enjoy!!


Ghoulishly Glowing Cupcakes

  • 1 black light
  • 24 prepared and cooled cupcakes
See Also: Island In the Sun Cupcakes

White Glow In The Dark Frosting

  • 7 cups confectioners’ sugar
  • 1 cup vegetable shortening
  • 1 teaspoon clear vanilla extract
  • 5 tablespoons tonic water {diet tonic water works too}
  • mini chocolate chips morsels

Extras Needed for Green Glowing Frosting

  • Neon Food Color
  • 0.3 ounce package of either Lime or Orange Gelatin
  • 1 cup boiling water
  • 1 cup chilled tonic water

Prepare desired cupcakes and allow to cool. Begin frosting by adding confectioners’ sugar, shortening, vanilla, and 3 tablespoons tonic water into a large bowl. Beat on low speed until no loss sugar is visible. Add remaining two tablespoons as needed to bring frosting to piping consistency. Mix at high speed for about a minute to allow frosting to become light and fluffy. Place half of white frosting into a separate bowl and set aside. Add neon food coloring to frosting until it reaches desired color {orange for orange gelatin, green for lime gelatin}.

Pipe colored frosting onto cooled cupcakes and place in the freezer for at least an hour. Meanwhile pipe white frosting on half of the cupcakes using a large round frosting tip. Add two mini chocolate chip morsels for the ghost’s eyes to finish ghost cupcakes.

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After lettering colored cupcakes freeze, prepare the gelatin by adding gelatin mix to 1 cup boiling water. Stir for about 2 minutes then add 1 cup chilled tonic water. Transfer to a container that will let you easily dip frosting into and place into an ice bath to cool. Keep gelatin in ice bath stirring occasionally until gelatin is cool but not yet set {about 5 to 10 minutes}.

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When gelatin is cool to the touch take cupcakes out of the freezer a couple at a time. Dip into gelatin upside down, submerging the frosting but not the cake {it is ok for the gelatin to drip onto cupcake, just don’t submerge it completely}. Rotate cupcakes dipping and then returning to the freezer for about a minutes to set gelatin, then re-dip. Dip 4 to 6 times for best results.

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Refrigerate until a couple minutes before serving to keep gelatin set. Then place cupcakes under a black light and watch then glow.

See Also: Crackle Cookies

{Make enough frosting for about 24 cupcakes}

Printable Recipe

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One Comment

  1. Ghoulishly Glowing Cupcakes - Recipe Snobs (9)Rabia

    Hi there
    Have you tried tonic water over fondant some how to make it glow in the dark?

    Reply

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Ghoulishly Glowing Cupcakes - Recipe Snobs (2024)

FAQs

What is the secret to moist cupcakes? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

What is the filling in a hostess cupcake made of? ›

Hostess cupcakes are a plastic wrapped, store bought treat consisting of a soft, chocolate cupcake with a marshmallow cream filling topped with a thin layer of chocolate ganache and finished off with a loopy vanilla icing.

How to make cupcakes with dome top? ›

Fill your cupcake liners 3/4 full. Bake at 400 F for the first five minutes. Then lower the temperature to 350F for the remainder of the baking time. That first initial blast of heat will cause the tops of the cupcakes to puff up.

How do bakeries get their cakes so moist? ›

Jump to:
  1. Use Buttermilk Instead of Milk.
  2. Add Vegetable Oil.
  3. Use Instant Clearjel or Instant Pudding Mix.
  4. Use the Right Recipe.
  5. Don't Overbake.
  6. Bake in Sheet Pans Instead of individual Cake Pans.
  7. Use a Simple Syrup or Glaze.
Apr 23, 2021

What was the old name of hostess cupcakes? ›

The Hostess CupCake was first sold on May 10, 1919. According to author Andrew F. Smith, it was the first commercially produced cupcake, originally produced by the Taggart Bakery as the Chocolate Cup Cake.

What are dog cupcakes made of? ›

Made with banana and peanut butter which dogs go mad over, the crumb is moist and tender, stays fresh for a week. Frosted generously with doggie friendly icing made with potato - much better for dogs than using loads of cream cheese, peanut butter or other typical frosting options.

What makes a cupcake gourmet? ›

There really is no standard definition of a gourmet cupcake. Anything edible that is described as gourmet is generally associated with fine food that's made with high-quality ingredients and looks fantastic. For cupcakes, gourmet indicates that they are created with care in small batches.

What is the secret to good cupcakes? ›

Top Tips for Baking Better Cupcakes
  • Read the Recipe. Read the recipe all the way through first. ...
  • Check Oven Temperature. ...
  • Check the Dates. ...
  • Substitute with Caution. ...
  • Use the Right Temperature. ...
  • Take Time to Sift. ...
  • Measure with Care. ...
  • Cream the Ingredients.

Why do my cupcakes look like mountains? ›

If you have a conventional oven then it may be running a little hot and you may prefer to bake the cupcakes at 180c/350F for 20 to 25 minutes instead. This should help them to rise more evenly.

What can I put on my cupcakes to keep them moist? ›

Fillings, frostings, and syrups are all some of the best ways to keep cupcakes moist. And they add flavor and look pretty, too! It's a win-win.

Are cupcakes better with milk or water? ›

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

How do you get moisture out of cupcakes? ›

To fix this problem, you can sprinkle some powdered sugar and ground cinnamon on top of each cupcake to absorb some of the moisture and decorate with red fruits.

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