Food coloring: I recommend using gel food coloring rather than the liquid kind. It gives more intense results using less food coloring.

We are thrilled that a sequel is in the works and when we saw that the Grand Floridian at Disney World was offering these Hocus Pocus cupcakes filled with "peanut boo-tter" filling, we thought it would be fun to recreate a copycat version of them here for those of us who can't make the trip to enjoy them in person this season! Why you'll want to make this recipe Billboard Top 100 - 1973". Billboard. Archived from the original on 25 November 2010 . Retrieved 14 May 2019.

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Fill the cooled cupcakes with the peanut "boo-tter" filling: Beat the softened butter and peanut butter together until creamy and smooth, then mix in the powdered sugar and beat for 3-4 minutes until creamy and light. Transfer to a piping bag fitted with a plain medium tip and use it to pipe about 1 tablespoon of filling into the center of each cupcake from the top, which will be covered with frosting later. Storage: These hocus pocus cupcakes will be good for about 3-4 days when kept covered in an airtight container on the fridge.

Oil AND butter: There is a reason for using both types of fat! Butter gives better flavor, but oil keeps cupcakes more moist. So using them together gives the best of both worlds for these cupcakes! To make the "Winnie" cupcakes: Pipe a medium-sized swirl covering the cupcake first. Then use the piping tip to pie small swirls on two sides of the base swirl to look like little buns.To make the "Mary" cupcakes: Use the purple frosting to start piping a swirl covering the cupcake, like normal. But when you approach the top of the cupcake, intentionally draw the swirl off to one side for a lopsided, falling-over look that is reminiscent of Mary's corkscrew hairstyle.