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:
- Preheat oven at 350˚F.
- In a medium bowl combine flour, salt and baking powder.
- 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).
- 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.
- 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:
- Preheat oven to 350˚F.
- In a medium bowl, combine flour, baking soda, baking powder and salt then sift.
- 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.
- Add dry ingredients and mix until combine. Do not overmix.
- Spoon one tablespoon of cookie dough and arrange on the baking sheet, an inch apart.
- Bake for 20 minutes or just until the edges are set.
- 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:
- Preheat oven 350˚F.
- Melt chocolate over a doube boiler. Set aside to cool slightly.
- Sift dry ingredients. Set aside.
- 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.
- 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:
- 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.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture.
- Dip the balls in chocolate using a toothpick or fork to hold them.
- Place on waxed paper to set. Decorate.