Sunday, October 30, 2011

Easy Halloween Cupcakes


Trick or Bake?
A Halloween Cupcake Recipe
 
 


Halloween. The time of year in Australia where not nearly enough kids throw a sheet over their heads and knock on doors, and too many teenagers dress up like dead prostitutes and get drunk. But isn’t it a brilliant excuse to bake? Even if you’re not the creative kind, these spooky Halloween cupcakes are easy to whip up and make even the worst bakers look like a pro.

 Makes: about 36 mini cupcakes or 15 normal cupcakes 
Takes: about 30 minutes to prepare and 12-18 minutes to cook





Triple Chocolate Cupcakes

-    100g milk chocolate chips
-    100g dark chocolate chips
-    1 1/2 cups plain flour
-    1⁄2 cup cocoa
-    1 cup caster sugar
-    3 teaspoons baking powder
-    1 tablespoon vanilla essence
-    120g butter
-    3 eggs
-    1⁄2 cup milk

  1. Preheat the oven to 160°C and prepare your muffin trays.

  2. Sift the flour, cocoa, baking powder and caster sugar into a large mixing bowl.


     
  3. Create a well in the middle of the dry ingredients and add the vanilla essence, eggs, milk and butter (melted).



  4. Mix well until combined. Mixture should be smooth with no bumps.



  5. Add the chocolate chips and stir until combined.



  6. For mini cupcakes, place a heaped teaspoon in the tray, or two heaped teaspoons for normal cupcakes.



  7. Mini cupcakes should be cooked for about 12 minutes and normal cupcakes for about 18 minutes.

  8. Remove from oven and wait until completely cool before icing.


‘Pumpkin Orange’ White Chocolate Icing

-    150g white chocolate buttons
-    100g butter
-    180g icing sugar
-    1 teaspoon vanilla essence
-    red food colouring
-    yellow food colouring
-    milk to soften

  1. To make the icing, sift the icing sugar into a large bowl.



  2. Melt the butter in a pan over a low head or in a microwave for 30 seconds, and then beat until creamy in colour.

  3. Add the butter and vanilla essence to the icing sugar and mix well.



  4. Melt the white chocolate, again over a low heat or in the microwave for about a minute, and then add it to the mixture.



  5. Stir thoroughly until combined then add a dash of milk until the mixture is silky, but still thick.



  6. Combine a few drops of red food dye with a table spoon of yellow food dye in a bowl. Mix well, then place a few drops in a glass of water to see if it is the desired colour. (I actually used pink instead of red and it seemed to be fine).



  7. Mix small amounts of the (now orange) food colouring into your icing until it turns orange.


Chocolate Spider Webs

-    200g of cooking chocolate of your choice

  1. Place some baking paper on a flat surface and spray with olive oil cooking spray.

  2. Melt the chocolate over a low heat or in the microwave. Stir thoroughly and make sure there are no bumps.

  3. Spoon the chocolate into a small zip lock bag. Seal it and cut a very small section off the corner.



  4. Slowly squeeze the mixture onto the baking paper, creating spider web shapes as you go.

  5. Make sure you have a few more spider webs than you do cupcakes, then leave to dry.



  6. When completely dry, you can easily peel the chocolate away from the paper.

Bringing it all together

Now that you have your cooled cupcakes, your icing and your chocolate spider webs, it's time to complete your spooky Halloween cupcakes.

  1. Scoop the icing into a piping bag with a medium fitting and squeeze a small amount on top of the cupcakes, so it resembles a flower. If you don't have a piping bag, use the zip lock bag trick as seen above to create a crisscross pattern on top of the cupcakes.



  2. Finally, place a chocolate spider web on top of each icing swirl and Voilà!

    Your cupcakes are ready!




NOTE: I made mini cupcakes, but if you make larger cupcakes, buy a tube of writing gel icing and some Maltesers and add a spider to your Halloween treat!

1 comment:

  1. These sound amazing! I love red velvet cake, now I can have it for my breakfast too. I can’t wait to attempt this package. They look perfect! My tang buds are dancing now with a taste excitation. So I’m going to try this soon and will sure let you know, how it turned out. I’m definitely this is going to turn out pretty awesome. Making cupcakes yourself is cheaper than buying store-bought cupcakes and you have the ability to make them any way you want. The first thing that you will need to do is leave yourself about an hour and a half to spend in the kitchen. Once you have decided to make cupcakes, you need to gather your materials. You will need one box of cake mix that you have bought from the grocery store. Located on the back of the box there is a list of ingredients you will need. You will need to make sure that you have these ingredients before you begin the process of making the cupcakes. The benefit to cupcakes is that they’re simple to make. When you feel like baking your own quick, tasty dessert, you can make cupcakes just by buying the batter, mixing it up, pouring it in the pan, baking the cupcakes, and finally frosting them. The word cupcake dates back to 1828 when the tradition of weighing ingredients was changed to measuring in cups. The name also had a double meaning as the practice of baking in small cups like teacups was developed. The small cups were much faster to bake in hearth ovens than the large cake pans that had been previously used (E. Leslie’s Receipts of 1828). Cupcakes get popularity through the 1900s because of their easiness in baking. What makes them even better is that you can decorate them any way you want to! You can also create them as whatever you’re craving, whether you wish for simple vanilla cupcakes or something more complex like chocolate almond mocha cupcakes, you can satisfy your craving.

    ReplyDelete