Bloody Halloween Cupcakes

Ingredients:

3/4 cup    butter

2 pcs    eggs

1/4 tsp    salt

1 tsp    vanilla

2/3 cup    milk

1 tsp    baking powder

1 1/4 cup  all-purpose flour

2 tbsp    red food color

ICING

200 g    Magic Whizk instant whipping cream

2 tbsp    cold milk

red food color for bloody red decoration on top

procedure:

1. Preheat oven at 350˚F.
2. In a medium bowl combine flour, salt and baking powder.
3. Cream butter and sugar until light and fluffy. Add the eggs one at a time and then add the vanilla. Pour milk then add in dry ingredients (alternate liquid and dry ingredients).
4. Scoop batter into size 3 ounces cupcake liner and bake for 18 to 20 minutes until toothpick inserted comes out with crumbs clinging to it.
5. Cool thoroughly before decorating.

Nummy Mummy Heads

Ingredients:

1 1/3 cupsall-purpose flour

1 tsp    cornstarch

1/2 tsp    baking soda

1/4 tsp    salt

1/2 cup    unsalted butter

1/2 cup    packed light-brown sugar

1/4 cup    granulated sugar

1 pc    large egg

1 tsp    vanilla extract

2/3 cup    semi-sweet chocolate chips

procedure:

1. Preheat oven to 350˚F.
2. In a medium bowl, combine flour, baking soda, baking powder and salt then sift.
3. Using a mixer, cream butter and sugar until light and fluffy. Add eggs one at a time and vanilla mix to combine. Add the chips.
4. Add dry ingredients and mix until combine. Do not overmix.
5. Spoon one tablespoon of cookie dough and arrange on the baking sheet, an inch apart.
6. Bake for 20 minutes or just until the edges are set.
7. Let the cookies cool from pan before removing them.

Ghost Truffles

Ingredients:

3 oz    semi-sweet chocolate

1 cup    all-purpose flour

1 tbsp    cocoa

1/2 tsp    baking powder

1/2 tsp    baking soda

1/2 cup    butter

3/4 cup    sugar

2 pcs    eggs

1 tsp    vanilla

1/3 cup    sour cream

1 tsp    coffee powder

1/2 cup    water

procedure:

1. Preheat oven 350˚F.
2. Melt chocolate over a doube boiler. Set aside to cool slightly.
3. Sift dry ingredients. Set aside.
4. Beat butter and sugar until smooth and creamy about 2 minutes. At low speed add melted chocolate. Add eggs one at a time, beating well after each addition. Add vanilla. Add dry ingredients and water alternately.
5. Pour into cupcake paper. Bake for 20 minutes.

TO ASSEMBLE

Ingredients:

250 g    dark sweet chocolate

ready-made candy eyes available at any baking stores

procedure:

2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture.
4. Dip the balls in chocolate using a toothpick or fork to hold them.
5. Place on waxed paper to set. Decorate.