Thursday, 31 October 2013

Spooky Gems .... Halloween Cupcakes

AAAHHH..... It's Halloween. This is just the time for spooky little cakes baked in it's own paper case, with witches and skulls bursting out of them.

Make those red velvet cupcakes with vanilla butter cream your favourites.
Dark, rich and very moreish, those little devils will give immediate gratification on so many levels and will have you sneaking back for just one more.

If you can add an open fire, a pretty shaggy pile rug, a broom and a handsome rugged man to the mix, so much the better.
Full artistic urges will speed your way to heaven and back.

  • 450gr plain flour
  • 175 gr unsalted butter
  • 285 gr caster sugar
  • 3 eggs (at room temperature)
  • 1 1/2 tsp red food powder couloring
  • 3 tbsp cocoa powder
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp salt
  • 350 ml buttermilk
  • 1 1/2 tsp cider vinegar
  • 1 1/2 tsp bicarbonate of soda

Preheat oven to gas mark 8/180 C/ Fan oven 160 C.
Line your cupcake tin with your desired coloured paper cases.
Sift the flour and bicarbonate of soda and set aside.
In a large bowl using the medium speed of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at the time, beating well after each addition.
In a small bowl, whisk together the red food colouring, cocoa powder and vanilla. Add to the batter and mix well.
In a jug, add the salt to the buttermilk. Add it to the batter in three stages, alternating with the flour in between. Mix until all the ingredients are well incorporated, but do not over-beat.
Spoon the mixture in the paper cases until 2/3 full.
Bake for 20 - 25 min, until risen and springy to touch. Leave in the tin for 5 min, then transfer to a wire rack to cool before icing.


  • 250 gr unsalted butter (softened)
  • 500 gr icing sugar
  • 2 tbsp warm milk
  • 1 tsp vanilla extract
  • Food colouring as per choice

Cream butter with electric mixer. Add sugar, 1/4 at the time.
Beat in the warm milk and vanilla extract and continue until light and fluffy.
Divide the mixture into two bowls and add your desired colours of choice.

Here, I have used black extract from Sugar Flair, jewel fire red rainbow dust, gold rainbow dust from the Sparkle range.

Edible Glitter
Chocolate skull and pumpkin silicone moulds.

All available from Decobake, bachelors walk. Dublin 1.( over O'Connell bridge on the left bank of the liffey ). Tel. 045 893890

                                                  Haute Couture Midnight Hour Treats

                            Chocolate tuile , marzipan pumpkin , pumpkin seeds & ginger praline

                 Strawberry dressed in VALRHONA  guanaja Chocolate & edible sparkle dust

                Ginger sablĂ© biscuit , chocolate ganache , apple balsamic meringue & edible sparkle

Apple Balsamic meringue , Sugar paste Bat 

Tagged : halloween-cupcakes-cakes-valrhona chocolate

©2012-2013;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved.

No comments:

Post a Comment