Monday, October 31, 2011

A time for shrieks, a time for tricks,...and a time for treats....

It's hard to believe that it's already that special time of year once again: the night of that infamous date of October 31st...All Hallow's Eve. And while many have already attended halloween parties and picked out their favorite costume to wear this year, I've decided to, once again, pick out a few of my favorite halloween recipes -this year it's all cupcakes- to bake and enjoy while sitting through an awesome marathon of every spooky, scary and funny movie I own. (And believe me, I have plenty.)


First up, Ghostie Cupcakes:

[Probably one of the most simple, yet still adorable.]

1/2 cup shortening
1 3/4 cups sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs
1/2 cup cocoa powder
1 cup plus 3 tablespoons cold water
1 1/2 teaspoon baking soda
2 1/4 cups unbleached all purpose flour

1. Place 24 cupcake liners in two cupcake tins. Preheat oven to 350 degrees.

2. In a stand mixer, beat together shortening, sugar, vanilla extract, and salt. Add eggs and coco powder and beat until combined. Slowly mix in water. Add baking soda and flour and mix slowly at first, then faster until the mixture comes together. Fill tins half full using a cookie scoop.

3. Bake cupcakes for 20 minutes or until a toothpick comes out clean.
Cool completely on wire racks.

Yield 24 cupcakes. Prep time 15 minutes. Bake time 20 minutes.

Whipped White Chocolate Frosting

Flavoring syrup gives all the flavor of white chocolate
without making the chocolate too dense.
4 sticks unsalted butter, softened slightly
2 lbs powdered sugar
1/2 cup Torani White Chocolate Flavoring Syrup
1/4 teaspoon salt
1 teaspoon vanilla
Wilton Black Sparkle Gel
Wilton tip 1A
Plastic spiders, optional

1. With a mixer, slowly beat together all the ingredients. Once combined, turn the mixer to high and beat for 3 minutes until fluffy.

2. Fit a pastry bag or gallon size bag with a Wilton tip 1A. Fill with frosting and pipe in large spirals around cupcakes squeezing at the top for a head. Let cupcakes set for 15 minutes.

3. Make eyes with sparkle gel by holding the bottle against the frosting. Squeeze gently and release. Slowly pull away from the frosting. Repeat with remaining cupcakes. If using, press plastic spiders into frosting to decorate.

Yield 5 cups. Prep time 7 minutes.

(Source: Recipe from Yum Food and Fun for Kids, October 2010 by Laura Flowers.)

Next, Owls!:

[I couldn't help loving these; they're my favorite animal, and favorite cookie (oreos) combined into one, great tasting, chocolate treat <3 ) This recipe is for both large and mini cupcakes.

· 12 Chocolate Cupcakes 

· 1 Can of Chocolate Frosting 
· 24 Oreos 
· Medium Bag of M&Ms 

1. Separate the Oreos. You might want to microwave them for a few seconds first. Use a paring knife to remove any crumbs from the cream filling. 

2. Using a serrated knife, make 2 parallel cuts 1/2 inch in from the edge on each plain cookie half. The two outside edges will be used for the ears. 

3. Spoon 1 cup of chocolate frosting into a Ziploc bag, press out any excess air and set aside. Spread the remaining frosting on the cupcakes. 

4. Using a little frosting, attach 2 of the large ear pieces, rounded sides in and about 1 1/2 inches apart, on top of each of the cupcakes. Angle the ears slightly away from each other, and allow them to extend about 3/4 inch beyond the edge of the cupcake. 

5. Place two cream-sided cookie halves, cream side up, on the upper half of each cupcake to make the eyes. 

6. Snip an 1/8-inch corner from the bag with the chocolate frosting. Pipe lines of frosting along the length of the cookie ears to cover. Starting with the edge at the top of the cupcake, pipe the feathers with the frosting using a squeeze-and-pull motion. Work inward from the edge in slightly overlapping rows until the section above the eyes is covered. Pipe a few feathers on the edge just below each eye. 

7. Press a yellow M&M in the middle of each cupcake to make the beak. Use a dot of frosting on the cream of each cookie to attach a brown M&M to the eyes of the cupcakes.

And Finally, Tombstone Cupcakes!:

1 package (18-1/4 ounces) cake mix of your choice
1/3 cup semisweet chocolate chips
24 Milano cookies
1 can (16 ounces) vanilla frosting
1/2 cup chocolate wafer crumbs
1 cup chow mein noodles
24 orange gumdrops
3 green gumdrops, cut into small pieces

  • Prepare and bake cake mix according to package directions for cupcakes; cool completely.
  • For tombstones, in the microwave, melt chocolate chips. Pipe "RIP" onto cookies; place on waxed paper to dry.
  • Frost cupcakes; sprinkle with chocolate wafer crumbs. Carefully insert tombstones into cupcakes. Arrange chow mein noodles to resemble fingers. Use gumdrops to make pumpkins; place in front of tombstones. Yield: 2 dozen.



    I hope everyone enjoys their Halloween; whichever way they choose to celebrate it. Be it reading a great paranormal romance book, watching movies, snuggling on the couch while devouring some candy or trying to bake some goodies and
    carve jack-o-lanterns (Like I shall try to do this evening.)

    Happy Halloween to all, and to all a spooky night!

    [For those who would love to attempt baking a cake I consider to be on the expert level, or if you would just love to admire the sight, like I did, I'll post that next <3]

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