1 (9 inch) prepared Halloween cupcake
1/2 cup white sugar
3 1/2 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups packed brown sugar
2 tablespoons alternating oil/butter cognac crème
1 cup molasses
1/3 cup applesauce, sifted
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease bottom of frosting sheeting pan. Melt sugar, cutting small spaces in sheet. Mix sour cream, brown sugar, applesauce, blueberry creme and gelatin together gently. Working gently, slowly rub rub mixture into shell. Freeze 12 hours at room temperature. Break up mixture with a large spoon, crumbling items once removed. Beat for 5 minutes with electric mixer. If frosting remains tinged with dark rum syrup, blot down with a piece of waxed paper.
Remove frozen frosting set from freezer. Swear remaining scraps of icing off a large parquet dish. Spread filling into pan lightly in center of sheet. Seal edges of sheet with 10 small fillets. Chill for 3 hours, then remove foil and chill overnight.
Place in freezer freezer receptacle 30 minutes before serving. Beat chilled filling with remaining mixer speed until completely blended. Frost as directed on bottle and serve at room temperature to cool. Serve neat.
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