When I was younger, I had a minor obsession with The Wizard of Oz.
Then again, who doesn’t? (If you don’t, you’re probably slightly inhuman. Just saying).
However, there is something about Oz I don’t like.
1) The music that plays when the Wicked Witch is nearby. It haunts the darkest corners of my soul.
and 2) When the gang enters Emerald City and the Wizard has all that fake lightning going on and his voice is all loud and boomy and it scares To-To. Don’t mess with To-To.
Oh yeah. And the trees that throw apples. I swear, I didn’t look at trees the same way after that. Or after watching Disney’s ‘Grim Grinning Ghosts‘ song on the Sing-A-Long Song tapes. Ask my mom: she’ll tell you I begged her to fast-forward that part of the VHS tape because those creepy trees gave me goosebumps.
And, uh, witches in general. Why are they so warty? Do witches have some kind of genetic predisposition to having crooked noses and warts? If so, I’m thankful I bypassed that chromosome.
As memorable and gorgeous as Glinda the Good Witch is/was, the most iconic had to be The Wicked Witch. Those striped stockings! Those glittery red shoes! Holy technicolor, she was badass from the legs down. And I knew that for Halloween Week with Dorothy, I had to witchify some cupcakes honoring those iconic legs.
24 cupcakes, baked and cooled
Your favorite buttercream (I tinted mine green using Wilton’s leaf green gel food coloring)
48 black liquorice sticks
2 squares white chocolate, melted
1 square (or a couple disks) milk chocolate, melted
48 red jelly beans (the larger kind)
48 miniature red M&M’s
1. Frost your cupcakes with the tinted green buttercream. For these, I used Wilton tip #1M, a large open star tip and piled it on high (I doubled my usual buttercream recipe, which I’ll include below). Set your cupcakes aside.
2. Let’s make your heels. Take a teensy bit of melted milk chocolate on the tip of a toothpick and dab it onto the printed side of the mini M&M. Gently press the mini M&M onto the bottom of a jelly bean toward the end (like a heel). Hold it for a minute and repeat. Freeze those heels for a couple minutes to set.
3. Next, using the remaining milk chocolate, attach the heels to the black liquorice pieces. Hold for a sec, then pop in the freezer to set totally.
4. Melt your white chocolate squares and pour them into a resealable sandwich baggy. Snip off a tip of the corner and lightly drizzle lines over the black liquorice for the striped tights. Once drizzled, again, pop in the freezer to set for a couple minutes.
5. Once your legs are complete, stick two of ’em on top of each frosted cupcake. Serve immediately.
Quick Buttercream (this recipe is pre-doubled)
2 sticks butter, room temp
2 tsp vanilla extract
Almost an entire 32 oz bag powdered sugar
1/4 cup milk
1. In the bowl of a stand mixer, beat together the butter + vanilla until creamy. Gradually add the powdered sugar, about a cup at a time, until light and fluffy. You’ll need to add in a little stream of milk every now and then to fluff up the frosting.
Be sure to pop on over to Dorothy’s site to see her version of a witchy treat (it’s pretty awesome!) Oh, and if you love Halloween like we do (minus the skankarific costumes, of course), be sure to return on Friday when we’ll have a super fun Halloween linky party! You can link up all your fave Halloween treats–new and old–and share ’em with us!