Pirate Cupcakes and more of the Christmas Bazaar

We are gearing up for our annual Christmas Bazaar it is this weekend. I showed you how to make snow caps and buckeyes in the previous post. Now, I am making cupcakes to also sell. Our colors are black white and red. So, that is why I went with the red velvet cake and white for the cream cheese icing. Put a little flag on the top and we are set to go. The school asked that what you make be individually wrapped. So I got these clear cases to put the cupcakes in. To be honest, some looked to good to eat. So the ones that didn’t make the cut, we are currently devouring. Hey, its a dirty job, but someone has to do it. In addition to all this, I will also try to get in a few hours at the white elephant sale. I have more information about our bazaar at the bottom of this post.

Pirate Red Velvet Cupcakes with Cream Cheese Icing

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
I found these really cute cupcake liners. They are in a pirate theme, because our school is The St Pius Pirates. I bought a couple of bags in case I need more.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting
For the Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.


St. Pius X School

7800 Halprin Drive
Norfolk, VA 23518
For directions call 588-6171

Saturday, Nov 20th 9:00 – 3:00


Sunday, Nov 21st 9:00 – 1:00