Category Archives: Halloween

Halloween Monster Cupcakes 

I used to make my kids’ Halloween costumes when they were younger….fairy, witch, Thomas the Tank Engine, Ash from Pokemon, etc. Even though they don’t fit anymore, I still keep them in a box ! Maybe I am collecting too much “junk”, but they really brought back a lot of fond memories…..This year my daughter wants to be a grim reaper again, but scarier than the last two years. Yes, you read it right, it’s my daughter, not my son, and for the third time ! This was her on Halloween night two years ago ! She was only 8 ! Most 8-year-old girls would probably want to be a princess or a fairy, well….. not my girl ! 

Me? I am just going to make monster cupcakes ! These chocolate cupcakes with vanilla butter cream taste really yummy and are not scary at all ! They actually look quite adorable ! Happy Halloween ! 

Makes about 18-20 cupcakes 

For the chocolate cupcakes

  • 150 g all-purpose flour 
  • 150 g cake and pastry flour 
  • 50 g unsweetened cocoa powder 
  • 6 g baking powder 
  • 3 g baking soda 
  • 3 g salt 
  • 200 g granulated sugar 
  • 2 eggs, lightly beaten 
  • 180 mL buttermilk 
  • 60 mL vegetable oil 
  • 5 mL pure vanilla extract 
  • 180 mL boiling water 

For the butter cream frosting 

  • 240 g unsalted butter 
  • 480 g icing sugar, sifted 
  • 5 mL pure vanilla extract 
  • 30 -60 mL milk 
  • Gel food colouring 

You will also need candy melts, licorice sticks, candy eyeballs, etc for decoration

  1. To make the cupcakes, preheat oven to 350ºF
  2. In a large mixing bowl, sift together flours, cocoa powder, baking powder, baking soda and salt 
  3. Mix in sugar
  4. In another bowl, mix together eggs, buttermilk, oil and vanilla 
  5. Pour wet ingredients (except boiling water) into dry ingredients, mix until just blended 
  6. Gradually stir in boiling water, 3-4 tablespoons at a time, until just combined, batter will be runny 
  7. Pour into slightly greased cupcake cups and bake in tins for about 16-18 minutes 
  8. Cool completely before frosting 
  9. To make the frosting, use an electric mixer with the paddle attachment, start creaming butter 
  10. Gradually add in icing sugar, beat until fluffy
  11. Add vanilla, then milk, a little at a time, to desired consistency 
  12. Separate into batches, add gel food colourings
  13. Decorate cupcakes as desired 

Keep in refrigerator if not consume right away

 

 

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Halloween Cake Pops

My daughter borrowed a book about Halloween treats from the library last week, there were so many great ideas we want to try. After looking through the book and “researching” on the internet, we decided to make cake pops !  So we went to the store and bought all we need…..cake pop sticks, chocolate, coating wafers, licorice sticks, sprinkles…..and we also picked up some sour candies, dried fruits, peppermint paddies….. oops, I guess we got a little too much ! Oh well, we had a lot of fun shopping and making them, that’s all that matters, right?! The coating wafers tend to be very sweet, so I used less sugar for the cake and dark chocolate for the frosting. They turned out really tasty and fudgy like brownies. My son, who doesn’t have a sweet tooth, said these cake pops are “boss” !

For the cake

  • 135 g self-rising flour (about 3/4 cup)
  • 25 g unsweetened cocoa powder
  • 60 g unsalted butter
  • 60 g granulated sugar
  • 1 egg
  • 1/2  teaspoon pure vanilla extract
  • 90 mL boiling water

For the chocolate frosting 

  • 60 g unsalted butter
  • 100 g icing sugar
  • 1/2 teaspoon pure vanilla extract
  • 60 g dark chocolate (70%)

For the coating

  • Chocolate or candy moulding wafers (You will need about 300 g of wafers to coat 6 cake pops)
  • Sprinkles, licorice, and or other decorations of choice 

Makes about 20 cake pops 

To make the cake

  1. Preheat oven to 350ºF
  2. Sift together self-rising flour and cocoa powder
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
  4. Add egg and vanilla
  5. Add flour mixture in 2 parts, mix until blended
  6. Gradually stir in boiling water, batter will be slightly runny
  7. Bake in a 9 inch x 5 inch loaf pan, lined with parchment paper, for about 20 minutes 
  8. Let cake cool completely

To make the frosting

  1. Melt dark chocolate in a bowl over a pan of simmering water, let cool slightly
  2. Using an electric mixer with paddle attachment, cream butter and icing sugar
  3. Add in vanilla and melted chocolate, mix until smooth

To prepare the cake balls

  1. When the cake is completely cooled, break the cake into fine crumbs with hands
  2. Gradually add frosting, a couple of tablespoons at a time, mix until you can roll mixture into balls
  3. Roll cake mixture into small balls, place on a cookie sheet lined with parchment paper, cover with plastic wrap and put in fridge for at least about 30 minutes

Halloween Cake Pops



 To assemble the cake pops

  1. Melt candy melts or chocolate in a bowl over a pot of simmering water 
  2. Dip cake pop sticks into coating about 1 inch deep
  3. Insert coated sticks into cake balls 
  4. Dip into coating, covering the whole cake pop (since it’s a chocolate cake, you may need to do 2 coatings if using white coating)
  5. Gently tap off excess coating
  6. Decorate while coating is still wet, then let dry (alternatively, you can draw on them when they are dry using edible markers)

Halloween Cookies

I made these cookies for my kids’ school last week. They have bake sale about 3 times a year to raise money for the school. It is a very exciting event and the kids just love it ! These are Halloween cookies but you can make them for any occasions, Christmas, Valentines, birthdays, etc. Get creative and have fun ! The icing take at least 6 hours to dry depending on humidity.  So plan ahead, you may need up to 2 days to make them.

For the cookies

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 cups pastry flour
  • 1 + 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons milk
  1. Preheat oven to 350°F
  2. Sift flour, baking powder, salt together, set aside
  3. Using an electric mixer with paddle attachment,  cream butter and sugar until fluffy
  4. Add egg, vanilla and milk, mix well
  5. Add flour mixture in 2 – 3 portions
  6. Mix until a dough is formed, scraping sides of mixing bowl
  7. Roll dough flat on flour surface, about 2-3 mm thickness
  8. Cut with cookie cutters
  9. Bake on cookie sheets lined with parchment paper for about 8-9 minutes until edges turn brown
  10. Cool on cookie sheets for about 5 minutes,  then completely on rack

If the dough is too soft to roll, you can put it in the fridge for about 1 hour before rolling.  Cool cookies completely before icing.

For the icing

  • 1 cup icing sugar
  • 2 tablespoons milk
  • 2 teaspoons corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons water
  • food coloring for icing
  1. Sift icing sugar
  2. Add milk, corn syrup and vanilla
  3. Add water, a few drops at a time to get the desired consistency
  4. Add food coloring
  5. Mix until smooth

Use a thicker icing to outline the borders, let dry, then use a thinner icing for the middle.  The icing is almost transparent, so you will need to add white food coloring to make it white.