SPOOKILY EASY HALLOWEEN | CUPCAKES
October 19, 2016
We love Halloween, carving pumpkins, dressing up and of course spooky Halloween baking! So we decide to create a little party of super easy Halloween treats for you! Over the next few weeks we will show you how to make some creepy cupcakes, Halloween chocolate bark, cute little marshmallow heads and some really cool spooky cocktails! These ideas would be perfect for a Halloween party or just for you to eat yourselves and they are all really easy to make!
The first cupcakes we made are these smashed glass and blood cupcakes. We have used a red wine syrup which makes the perfect blood and results in a super gory looking cake! They definitely look like a cupcake which has just made it through a crime scene!
We have made 5 cupcakes from this list of ingredients so you may want to multiply the measurements depending on how many cupcakes you want...
Ingredients:
2oz butter
2oz caster sugar
1 egg
1tsp baking powder
1tsp vanilla essence
2oz self-raising flour
For the buttercream:
2oz butter
4oz icing sugar
For the red wine syrup:
2 cups red wine
1/2 cup caster sugar
For the glass:
1/2 bag clear boiled sweets
(we used Foxs glacier mints)
Preheat your oven to 200°C/180°C Fan/Gas mark 6 and line your cupcake tin with 5 cupcake cases.
To make the vanilla cake batter, simply beat together the butter and sugar until light and fluffy. Then, add in the eggs, vanilla essence and baking powder and combine. Stir in the self-raising flour until you have a smooth batter.
Place the cupcake tray in the middle of your pre-heated oven and bake for 20 minutes or until golden brown and an inserted skewer come out clean.
Next, make the glass by smashing up around half a bag of clear sweets and placing them on a baking tray. Don't spread them out too much because you want it all to melt together to make one big piece and they don't spread that far! Put this in the oven on around 150° until it has all melted. Once cool, smash this into pieces by snapping it with your hands. We had to use a hair dryer on the back of the greaseproof paper to slowly peel it off.
In a saucepan over a medium heat, bring the red wine and sugar to the boil. Once it starts to boil, reduce the heat slightly making sure it’s still boiling a little without going crazy. Allow the wine to reduce and thicken for about 30 minutes. Ours reduced down to about a quarter of what we started with. Remove from the heat and leave to cool. Once it is at room temperature you can put it in the fridge to speed up the cooling process. The wine will continue to thicken as it cools. Don't worry too much about the measurements for this, you can just use any cup. As long as you get the right ratio of wine to sugar it will work out!
When your syrup has cooled, cut a small hole into the centre of each, and fill each hole with the red wine syrup.
Beat together the butter and icing sugar to make a thick buttercream. Spread a generous layer of buttercream onto the cupcakes using a knife.
To decorate, push the glass into the top of the cupcake and then using a spoon drip and pour the blood onto the cupcakes and glass in whatever way you want.
Now for the chocolate spiders web cupcakes! We love how bright green this buttercream is against the dark chocolate, it certainly shouts out Halloween.
Ingredients:
2oz butter
2oz caster sugar
1 egg
1tsp baking powder
1tsp vanilla essence
2oz self-raising flour
1tbsp cocoa powder
For the buttercream:
2oz butter
4oz icing sugar
green food colouring
For the decoration:
1/2 bar dark chocolate
Preheat your oven to 200°C/180°C Fan/Gas mark 6 and line your cupcake tin with 5 cupcake cases.
To make the chocolate cake batter, simply beat together the butter and sugar until light and fluffy. Then, add in the eggs, vanilla essence and baking powder and combine. Stir in the self-raising flour and cocoa powder until you have a smooth batter.
Place the cupcake tray in the middle of your pre-heated oven and bake for 20 minutes or until golden brown and an inserted skewer come out clean.
Before tempering your chocolate, place a piece of greaseproof paper on a baking tray and draw out a few designs that you can trace over after.
Now to temper the chocolate! To do this chop up the chocolate into small pieces and place about 1/4 into the fridge. Melt the other 3/4 either in the microwave or over a pan of hot water and bring it up to 45°C. When it reaches this temperature, quickly take it off the heat, add your cold chocolate and stir to reduce the temperature down to 26°C as quick and you can. When you have it down to 26°C, you want to bring it back up to 32°C but make sure not to heat it up any higher or you will have to start all over again.
Pour the chocolate into a piping bag and then you're ready to pipe your designs. Leave these to set for at least half an hour.
Beat together the butter, icing sugar and food colouring to make a thick green buttercream. Using a star nozzle and a piping bag pipe the butter cream onto the cupcake swirling from the outside in.
To finish the cupcakes, carefully peel off your chocolate decorations and place them on top of the cakes.
We absolutely loved both of these cupcakes, they are both delicious but super quick and easy to make. We love how gory the glass ones turned out, the syrup looks just like blood! And the chocolate spider ones a creepy but cute, probably more appropriate for children than the ones dripping in blood. We used bright green buttercream but we think orange would look just as good!
Thank you so much for reading this post, we hope you enjoyed it!
If you decided to give these cupcakes a go please make sure to tag us on any of our social media!
We have a few more posts to come on how to create some yummy treats for a spookily easy halloween!
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See you soon,
Love, Antonia and Imogen x
