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Tag Archives: Halloween
The title of these cupcakes is a little deceiving as the cupcakes should actually be called Trick and Treat cupcakes. The play on words came about when I wanted an alternative to the usual vanilla cupcake with chocolate icing that I use as my go to recipe. I decided that as it’s October I should get some of the warming spices out of the cupboards and decided to add some cinnamon to my cupcake batter which is where the trick comes in to play.
What’s really lovely about the flavour of the cake is that the cinnamon isn’t an overpowering flavour, in fact you don’t really get the hit of it until you’re ready to take your next bite when you realise that the chocolate and vanilla taste has faded and you’re left with the warming aromatic taste of cinnamon. I’ve provided my basic recipe below, I use this as the base of all of my cupcakes and it hasn’t failed me yet. The recipe makes 12-15 cupcakes (I use muffin cases)
240g cake flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon cinnamon
120ml whole milk
120g unsalted butter (I use stork)
2 large eggs
Preheat the oven to 180°c.
Place paper cake liners in a 12-cup muffin pan (you may need to use this again)
Sift the flour and baking powder together.
Place the milk in a small bowl and stir in the vanilla.
By hand or using a mixer which is my preferred method, beat the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition.
Add the flour alternating with the milk, beginning and ending with the flour.
Using an ice-cream scoop or a spoon fill the cake liners, filling each about three-quarters full. Bake for about 20-25 minutes, or until the top of the cakes springs back when lightly touched and a toothpick inserted in the cakes comes out free of cake mix.
Let the cupcakes cool in the tray for 5 minutes before transferring them to wire racks to cool completely.
The cakes are topped with chocolate buttercream and decorated with Halloween sprinkles and orange smarties.
Double,double toil and trouble;
Fire burn and couldron bubble.
Scale of dragon, tooth of wolf,
Witch’s mummy, maw and gulf
Of the ravin’d salt-sea shark,
Root of hemlock digg’d in the dark,
Liver of blaspheming Jew;
Gall of goat; and slips of yew
If you read part one of Halloween treats you will have found my recipes for Lemon Puffs and Beef Goulash. Today’s blog post features sweet treats and a super way to use up any leftover pumpkin.
My Chocolate fudge cupcakes never seem to last long in my house, the cake is light and fluffy and the topping is dark, dense and indulgent. I usually get around 24 cupcakes or 12 muffin sized cakes from the following recipe.
200g unsalted butter (100g for the topping)
2 large eggs
250g caster sugar
280g plain flour
1 tsp bicarbonate of soda
350g dark chocolate, melted (250g for the topping)
2 tbsp cocoa powder
Preheat the oven to 180°c and line your cupcake or muffin trays, I used pirate cases on this occasion for a halloween look.
Combine softened butter, eggs, sugar and 100g of the melted chocolate in a large bowl or if you’re lazy like me pop it into the food mixer.
Sift the flour, bicarbonate of soda and cocoa powder into the mixture.
Slowly Pour the buttermilk into the mixture and beat for 1-2 minutes.
I find that using an ice-cream scoop makes life so much easier when spooning the batter into the trays. Bake for 16-18 minutes.
To make the topping:
Put the butter and the chopped chocolate into a bowl over a pan of water and melt slowly until combined and glossy.
Spoon the topping onto the cupcakes and decorate
175g melted butter
140g clear honey
Handful of toasted almonds
100g light muscovado sugar
350g self-raising flour
2 tbsp demerara sugar
Preheat the oven to 180C. Butter the base and two long sides of a 1.5kg loaf tin .
Mix the butter, honey and egg and stir in the pumpkin. Mix in the sugar, flour, almonds and ginger.
Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 40-50 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve sliced and buttered. A perfect way to use up the pumpkin after carving.
Double,double toil and trouble;
Fire burn and cauldron bubble.
Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt and toe of frog,
Wool of bat and tongue of dog,
Adder’s fork and blindworm’s sting,
Lizard’s leg and howlet’s wing.
For charm of powerful trouble,
Like a hell-broth boil and bubble.
I thought I would share with my readers some of the recipes I’m making this Halloween, I only have one savoury, the rest are sweet but let’s be honest who doesn’t like overloading themselves with sugar on halloween?
My first item is Giants Eyes aka Lemon Puffs, not a lot of cooking is required for this recipe in fact It’s so simple I don’t even like calling it a recipe.
You will need some all butter puff pastry, good quality lemon curd (I used The Carved Angel all butter lemon curd, it deserves its own blog post so watch this space) and writing icing.
I cut squares of pastry and moulded them around an upturned bun tray for cooking, 9 mins in the oven was all mine needed to puff up and create eye sockets when turned over.
Once the pastry was cooled I filled each socket with a teaspoon of lemon curd and popped them back in the oven for 3 mins so that the curd would set enough for me to pipe the icing.
Once my Lemon puffs were cool I used black and red writing icing to create eyeballs.
The next ghoulish delight is a Ghastly Ghoul-ash with a side of maggots aka Beef Goulash with rice
To make this Ghastly Ghoul-ash you will need:
2 pounds stewing beef, cut into cubes
1 medium onion, roughly chopped
3 garlic cloves, minced
Taster bottle dry red wine
1 tablespoon smoked paprika
2 tins diced tomatoes
500ml beef stock
2 tablespoons tomato paste
2 sprigs fresh oregano
2 carrots, peeled and cut into 1/4-inch rounds
Approx 12 new potatoes, peeled and cut into 1-inch chunks
punnet of small white mushrooms
Pack of shallots peeled
1 Red or green pepper diced
Sour Cream to taste if needed
- Heat 2 tablespoons of vegetable oil in a large stockpot over medium-high heat until hot. Brown half of the beef on all sides. Transfer the beef to a plate with a slotted spoon. Repeat with the remaining beef and 2 tablespoons of oil.
- Add the chopped onion and shallots to the fat in the pot; cook, stirring occasionally, until just tender. Stir in the garlic and cook for 1 minute. Add the small bottle of wine and cook, stirring up the brown bits, until most liquid has evaporated.
- Return the beef to the pot. Stir in the paprika, tomatoes, stock, tomato paste, and oregano. Season with salt and pepper. Cover; reduce heat. Gently simmer until meat is just tender, about 1 1/2 hours.
- Stir in the carrots and potatoes; continue to simmer until vegetables and meat are very tender.
- Add the mushrooms and diced pepper to the goulash pan and cook until vegetables are tender
- Season the goulash with salt and pepper, if necessary. Garnish with oregano and sour cream if required. Serve with rice please I’m sure real maggots don’t taste as nice!