Royal Icing Ingredients:
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Green gel food coloring
Cauldron Handle Ingredients:
Black string licorice.
-Preheat the oven to 350 degrees. Spray the mini cupcake tins with baking spray.
-Mix cocoa, baking soda, 1/3 C of canola oil and boiling water together until all ingredients are blended.
-Add sugar, eggs and the other 1/3 C of canola oil.
-Mix all ingredients together.
-Spoon brownie batter to each lined mini cupcake tin until 2/3′ s full.
-Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
-Spray the bottom half of the 2nd cupcake tin with baking spray.
-Removed the baked brownies from the oven and immediately push the 2nd cupcake tin into the brownies.
-Keep both of the cupcake tins pressed together until the brownie cups are cool.
Royal Icing Directions:
-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
– Spoon the icing into a bowl.
-Add several drops of green gel food coloring in the large bowl of icing. Stir well to mix the color.
-Scoop the icing into a frosting bag with a #5 round tip. Starting in the center of the brownie and work towards the outer edge of the cauldron.
-Cut the black string licorice in the desired size for the handle.
-Stick the ends of the cut licorice strings into two opposite sides of the cauldron