Cemetery Cupcake Cake

Ingredients:

Cupcakes

• 3 cups premium wheat flour
• 1 tbsp baking powder
• 1 teaspoon of salt
• 0.5 tbsp. fruit jelly
• 1 cup granulated sugar
• 4 large eggs at room temperature
• 330 g melted butter
• 2 tbsp vanilla extract
• 0.66 cups milk

Glaze

• 300 g of butter at room temperature
• 0.25 tsp salt
• 3.5 cups powdered sugar
• 3 tbsp. milk
• 10 chocolate sandwich cookies, broken into large pieces

Decorations

• 15 large marshmallows
• 0.25 cup finely crushed chocolate sandwich cookies
• 1 tbsp black or dark green sugar
• 170 gr. chocolate glaze
• 5 chocolate sandwich cookies
• 200 g of marzipan
• 3 wrapped round lollipops
• 0.25 cup orange sugar sprinkles
• 170 g of green glaze
• 7 black licorice sticks, 20 cm long

Preparation:

1. Preheat oven to 180°C. Take two 12-cup muffin tins and line them with paper cupcake liners.
   
   

   Cake made from kapeykas

   
   Make cupcakesCombine flour, baking powder, and salt in a medium bowl. Microwave the grape jelly until melted, 20-30 seconds, then stir until smooth. Set aside.
2. Beat the sugar and eggs in a separate bowl with an electric mixer until light and fluffy, about 2 minutes. While beating, gradually pour in the butter and vanilla.
   
   Beating on low speed, add half the dry ingredients, then all the milk. Add the rest of the dry mixture, being careful not to over-beat.
   
   Set aside 2 cups of dough and fold in the jelly. Fill the molds evenly, two-thirds full, alternating between yellow and grape dough.
3. Bake for about 20 minutes, until a toothpick inserted into the center comes out clean and the cupcakes are springy in the center. Place the pan on a wire rack to cool for 10 minutes, then remove the cupcakes and let cool completely, about 1 hour.
4. Prepare the glazeCream the butter and salt in a large bowl until fluffy. Gradually whisk in the powdered sugar. Add the milk one tablespoon at a time and whisk until the icing reaches a spreadable consistency. Add crumbled cookies and continue beating until the large pieces are broken into smaller pieces and the glaze takes on an uneven, grayish appearance.
   
   Prepare the decoration: Arrange the cupcakes in 4 rows on a large platter or cutting board. Place marshmallow Between every two cupcakes, place 5 marshmallows in a row to fill the space between them. Spread the frosting over the entire rectangle so it looks like one cake. Sprinkle with sprinkles. cookie crumbs and black decorative sugar.
5. Make gravestones: Use black icing and a small round piping tip to write "RIP" or another short epitaph on the top half. cookies and stick them into the cupcakes in a random order.
   
   Make some ghosts: take two thirds marzipan and place between two pieces of waxed paper or parchment. Roll out to about 3 mm thick and cut out 3 circles using a 10 cm diameter cutter. You may need to gather and re-roll the scraps to make all 3 circles. Thread the circles onto wrapped lollipops and insert into the cupcakes near the tombstones. Using black icing and the same round tip, draw eyes and a mouth on the ghosts.
   
   Make pumpkins with leavesDivide the remaining marzipan into 4 small pieces and roll each into a ball. Roll in orange sugar until completely coated, and arrange around the cemetery. Pipe a small stem from the black icing. Use a leaf-shaped tip or a simple stripe tip to pipe bits of green icing and add green grass poking through the dirt around the cemetery and pumpkins.
   
   Make a fenceUse six licorice sticks, trimming them if necessary, to create a border around the edge of the cake, leaving the center open at the front. Bend the seventh piece into an inverted "U" and insert it into the two cupcakes at the front to create a gate arch.