So a favorite among many of us has to be Halloween! With costumes and sweets and of course, amazing cupcake designs this time of the year is one of my favorite times of year. To be honest, if you search on Google Images 'Halloween Cupcakes' you can get a range of different images showing some of the most intricate designs that I have ever seen but you can also get some designs that look just as good but they super easy to carry out.
Just the thought of little children running around shouting 'Trick or Treat' picking sweets from bowls full to the brim of haribos and chocolate in wrappers. I remember when I was a bit younger our next door neighbours would always have a Halloween party and they we would always bring round marzipan mice with little strawberry lace tails and chocolate chip eyes, though to be totally honest I never actually ate the mice, just the tails and the eyes!
So today I going to give you a Halloween cupcake recipe. The cupcakes are carrot cake as a lot of people in my family prefer carrot cake to pumpkin cake. I am going to decorate them with a cinnamon and cream cheese frosting though if you don't like cinnamon you can always leave it out. The icing will be shaped in a little ascending swirl and decorated with some chocolate chips for eyes to make a little ghost figure on top of your cake! If you aren't so keen on cream cheese you can always do a basic buttercream icing.
Now after all that chatting on here is the recipe. I hope that you enjoy and please tweet me with hashtag #angelichalloween.
Ingredients:
175g of light brown/ muscovado sugar
150 ml of sunflower oil
2 eggs
zest of 1 medium orange
200g of grated carrots
2 tsp of mixed spice
200g of self raising flour
1 tsp of bicarbonate of soda
100g of butter
300g of cream cheese
100g of icing sugar
cinnamon, as much as you want
chocolate chips, to decorate
Method:
1. Preheat the oven to 180C/160C fan/ gas 4. Pop some cupcake cases into a muffin tin and set aside for later.
2. Mix the oil and the sugar in a bowl and then whisk in the eggs. Then add in the orange zest and grated carrots and mix together until it is well combined. Then add in the dry ingredients (mixed spice, self raising flour and bicarbonate of soda) little by little so that everything is well mixed together.
3. Then fill each cupcake case half full with mixture making sure that each cupcake is filled the same. Put in the over for 20-25 mins so that when you touch the cupcakes lightly they bounce back or when you pop a skewer in it comes out clean.
4. Once the cupcakes are out of the oven you can start on the icing. Whisk the butter for a couple of minutes and then add in the cream cheese and combine. Then gradually add in the icing sugar and cinnamon. The icing should be soft and you should see no lumps of icing sugar that are not combined together.
5. Put the icing in a piping bag with a rounded nozzle and beggin. Once the cupcakes are cool start with the piping by starting on the outside and in circles go to the middle bringing the piping bag up so that the icing starts to tower on top of each other and end in a point. Then pop on two chocolate chips on to the icing for eyes.
Then your cupcakes are done and are ready to be eaten, after they have been photographed, of course.
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