Eeeeek halloween.y.ness

 

BOO!

So we don’t really celebrate Halloween in New Zealand, but it’s definitely gaining popularity.  This is the first time I have baked Halloween treats and I was excited about the orange/black colour combo!  My task was made super easy by a few neato finds at The Home Store in Milford.  They had all sorts of rad halloweeny baking stuff.

  1. A skull chocolate mold
  2. Black and white skull cupcake paper cases
  3. Black sprinkles

I also got some goodies from the cheap dollar store, like fake spiders, cobwebs and some neon orange glitter.  The super cool skull jar is from Ahoy Cutie.

Despite my orange and black theme, I decided to go for red velvet cupcakes to hint towards blood.  I tried to make then as red as possible with extra red colouring!

So hope this inspires you to get your halloweeny on, especially you NZ peeps ;o)

I’m working on a crafty skull project, up next on the blog.  I’m excited about it as I have a skull obsession right now!

OH! Almost forgot, check out these other scary Halloween treats from my friend Suzie at Little Ink : here.

Red Velvet Cupcakes : ingredients

I found this recipe made 21 cupcakes.

  • 2½ cups plain flour
  • 1½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1½ cups oil
  • 1 cup buttermilk
  • 2 eggs, at room temperature
  • 2 Tablespoons red liquid food colouring  [I used 1 Tablespoon of Wilton red paste]
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

Method:

  • Turn oven to 350ºF or 175ºc
  • Place your paper cupcake cases into cupcake/muffin trays
  • In a large bowl sift the flour, baking soda, salt and cocoa powder together.
  • Add the sugar and stir to combine.
  • In another large bowl whisk the oil, buttermilk, eggs, red colour, vinegar and vanilla to combine.

  • Pour the liquid mix into the dry mix and beat until just combined.
  • Fill your cupcake cases three quarter full with mixture.

  • Bake for 20-25 minutes or until a skewer stick inserted comes out clean.

Cream cheese icing : ingredients

  • 500 g cream cheese
  • 300g butter, softened
  • 1 cup icing suagr

Method:

  • Beat the cream cheese and butter together.
  • Sift in the icing sugar and beat until pale and fluffy

To make the chocolate skulls:

  • Melt some white chocolate in a bowl over a pan of simmering water.  The bowl should be heat proof and fit snugly on the top of the pan, without touching the water.
  • I used a teaspoon to pour the melted chocolate into the mold and push it around to fill.
  • Gently tap and shake your chocolate mold on the bench to settle the chocolate.
  • Use a paper towel to wipe away any chocolate that has run over the mold shape.

  • Refrigerate until the chocolate is firm.

Assembling the cupcakes :

  • Fill a piping bag with your cream cheese icing.  Use a nozzle of your choice.
  • Pipe the icing onto the cupcake.
  • Sprinkle with black sprinkles.
  • Insert a chocolate skull onto the top.

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