Happy Halloween for all of you who are celebrating.
Unfortunately here in Greece we do not celebrate Halloween and we know about it only from the films we see.
I have never made anything spooktacular before so I really didn’t know how they were supposed to look. I had some ready made marzipan but did not have any molds to cut the shapes, so I just cut them with a knife. I tried to make a few ghosts which turned out rather friendly like casper.
I added a drop of green food colour in some marzipan so that the skull and ghost would show better.
I also tried to make a boogeyman using spoon sweet cherries for his mouth, some craisins covered in chocolate for his eyes and for hair, mouth and eye balls I used a cream cheese frosting.
I also made some cob webs.
Actually, I got this idea from a beautiful cake Deeba made. Some months back I made this cake and it looked like a cob wed so that was easy to make.
Halloween – Cupcakes
Makes approximately 12 cupcakes
175g (6 oz / 1 &1/3 cups) self-raising flour
175g (6 oz /1 &1/2 sticks) butter, at room temperature
175g (6 oz / 1 cup) of caster sugar
1 tsp vanilla extract
3 – 4 tbsp milk
Icing/frosting of your choice – go wild and make a statement
Decorations of your choice – the spookier the better
You will need a 12 hole-muffin tin and 12 cupcake paper cases
Preheat the oven to 200°C/fan180°C/400°F/Gas Mark 6. Line a 12 hole-muffin tin with cupcake paper cases.
Sieve the flour into a bowl and leave aside. In a large mixing bowl add the butter and sugar and beat until the mixture becomes light in colour and fluffy. Add one egg at a time beating well between each addition. Beat in the vanilla extract and then gently fold in the flour until combined. Stir in the milk until you have a good dropping consistency. Spoon the mixture equally into the prepared muffin tin and place in the preheated oven. Bake for 20 -25 minutes or until risen and golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack to completely cool.
Rosie’s notes: 1. Fill the cupcake paper cases no more than two-thirds full for the cupcakes to rise. 2. If the tops dome a little when completely cool, take a segregated knife and slice the domed tops off and discard, this enables flat tops for icing and decorations. 3. I have also measured my ingredients that I weighed out into cup measures as requested but please note if using, I cannot guarantee how accurate these measures are in cups. 4. If using plain flour because you cannot acquire self-raising flour add 1½ tsp of baking powder to the plain flour.
My twist to the recipe
When the mixture was ready I added a few spoonfuls in the prepared muffin tins and I kept some of the mixture in which I added a few spoonfuls of cocoa and mixed with the spatula. Then I added another spoonful of the dark mixture on top of the white mixture.
1 couverture chocolate, melted in bain marie. I then added 1 teaspoon butter and 2 tablespoons fresh cream and mixed until they melted.
Cream cheese decoration
- 100 grams cream cheese
- 50 ml Whipping cream
- 2 tablespoons icing sugar
1 teaspoon vanilla extract
(whip everything together and refrigerate before using)