Spooky cupcakes for a happy Halloween

So, once again, bit of a gap between posts.. what happened to that vow of mine to post on a regular basis?

I suppose the same place that starting zumba classes, sorting out my customer mailing list, cleaning out the kitchen cupboards went…ahem.

Anyway, no use crying over unwritten stories so I will try to catch up with myself now!

Since the exciting Great Chocolate Cake Off, things have been busy, but last week it was all about the witches.. and skulls… and eyeballs! I had an abundance of Red Velvet orders but I have to admit, still can’t see the fascination for this particular cake flavour. It looks striking once you cut into it (as long as you use a frightening amount of colouring)  but the taste.. hmmm.. still to be convinced!  If anyone has a really great Red Velvet cake recipe, I will try it and perhaps I will be a Velvet convert 🙂  For now, this is the one I use… (courtesy of Hummingbird Bakery). Makes 12.Ingredients

Method

  • Preheat the oven to 170°C/325°F/gas mark 3.
  • Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  • In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
  • Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

I use my own tried and tested cream cheese frosting to top it off which is…

275g cream cheese

125g unsalted butter

450g icing sugar

Half tsp vanilla extract

Beat the ingredients together until creamy … easy as that! 🙂

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