This week's Little Chefs coincided with Halloween, so everyone arrived in costume, and brought aprons of course, because chocolate icing was on the menu. We prepared Skeleton Cupcakes and read Funnybones stories, then went out trick or treating. Earlier I also made some Scary Pumpkin Cupcakes, and sharing both recipes below.
Skeleton Vanilla Cupcakes with Chocolate Icing
I got this cupcake kit to make the Skeleton Cupcakes, but you don't necessarily need it. Use a black or dark brown cupcake case, and draw a skeleton hand on a piece of paper, then glue it to a toothpick. The bone shaped candy are a plus, admittedly. If you do use this kit, bear in mind that the skeleton drawing on the cupcake case only really shows if you have a light coloured cake - I made vanilla cupcakes.
Ingredients
175 g unsalted butter
175 g caster sugar
3 eggs
1/2 teaspoon vanilla extract
175 g self-raising flour
1/2 teaspoon baking powder
Icing:
200 g dark chocolate (50% cocoa solids is fine)
100 ml double cream
50 g caster sugar
Method
- preheat oven to 180'C/fan 160'C
- place the butter in the preheating oven to soften
- line a 12 hole muffin tray with cupcake cases
- cream the butter and sugar together, then add the eggs one at a time
- stir in the vanilla extract
- mix the flour and baking powder, and fold into the egg mixture until just combined
- spoon mixture into cupcake cases and bake for 20 minutes or until golden on top
- allow cupcakes to cool
- prepare the icing: in a bowl over boiling water melt the chocolate, cream and sugar together, then allow to cool
- spoon some icing over each cupcake, stick in skeleton hand and sprinkle on bone candy, if you have it
Scary Pumpkin Cupcakes with Cream Cheese Icing
Ingredients
100 g unsalted butter
150 g light brown sugar
2 eggs
200 g grated pumpkin or butternut squash
150 g self raising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
juice of 1 orange
2 eggs
200 g grated pumpkin or butternut squash
150 g self raising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
juice of 1 orange
Icing:
200 g full fat soft cheese
100 g caster sugar
Black icing pen
200 g full fat soft cheese
100 g caster sugar
Black icing pen
Method
- preheat oven to 180'C/fan 160'C
- place butter in preheating oven to soften
- line a 12 hole muffin tin with cupcake cases (black looks good)
- in a large bowl, mix butter and sugar, then add eggs one at a time and stir in grated pumpkin
- in another bowl mix flour, cinnamon and cloves
- fold flour mixture into pumpkin mixture until just combined, leaving some flour bubbles
- spoon mixture into cupcake cases and bake for 25 minutes or until skewer comes out clean
- while still hot, poke cupcakes a few times and spoon over orange juice
- move to a rack and allow to cool
- line a 12 hole muffin tin with cupcake cases (black looks good)
- in a large bowl, mix butter and sugar, then add eggs one at a time and stir in grated pumpkin
- in another bowl mix flour, cinnamon and cloves
- fold flour mixture into pumpkin mixture until just combined, leaving some flour bubbles
- spoon mixture into cupcake cases and bake for 25 minutes or until skewer comes out clean
- while still hot, poke cupcakes a few times and spoon over orange juice
- move to a rack and allow to cool
- prepare the icing: beat soft cheese until creamy, then stir in the sugar
- when cupcakes are cool, spoon icing over them, smooth it down with back of the spoon and decorate with icing pen
*The bold text in the recipes shows the steps that the Little Chefs did (with supervision).*
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