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Winifred’s Cauldron Cups

The Sanderson Sisters are back for one night only and they can’t wait for you to have a sip of their favorite potion! Taking a page out of Winifred’s book, these delectable brownie cauldrons are filled with a frightfully green royal icing potion and sprinkle bubbles! But don’t worry, these won’t steal your soul. After all, it’s just a bunch of hocus pocus!

Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 48 mini cauldrons

Ingredients

Brownie Cauldrons

  • 1 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup unsalted butter, melted
  • ½ cup unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs

Potion Icing

  • 2 cups powdered sugar
  • 1 ½ tablespoons meringue powder
  • ¼ cup warm water
  • green gel food coloring
  • green pearl sprinkles

Instructions

Cauldrons

  1. Preheat oven to 350 F. Grease mini muffin pans with cooking spray. Set aside.
  2. In a small bowl, sift together flour, salt, and baking powder. Set aside.
  3. In a large bowl, beat together butter, cocoa powder and sugar. Add eggs and vanilla and beat until combined.
  4. Add in flour mixture, beating just until incorporated.
  5. Scoop about 1 tablespoon of batter into each cup of the prepared pans.
  6. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool for 2 minutes in the pan. Press centers down using a fondant roller, handle of a wooden spoon, or other object with a rounded edge.
  8. Transfer to a wire rack to cool completely.

Icing

  1. In a medium bowl, beat sugar and meringue powder until well mixed.
  2. Add water and beat on high speed until icing is glossy and holds stiff peaks.
  3. Stir in additional warm water, a tablespoon at a time, to the large bowl of icing until it creates loose ribbons when drizzled with a spoon. Aim to have the icing ribbons disappear back into the bowl within 10 seconds of being picked up with the spoon.
  4. Stir in a few drops of green gel food coloring.
  5. If using a piping bag, transfer icing to the bag fitted with a medium round tip.

Assembly

  1. Fill the cooled brownie cups with icing, either using a piping bag or carefully spooning it in. Fill each bowl about ¾ full.
  2. Place 3-5 pearl sprinkles on top of each cauldron to create bubbles.
  3. Enjoy immediately or store in an airtight container.

Recipe Notes

adapted from Kitchen Cents