Today I’m not giving a recipe but rather the steps to make fun cupcakes for Halloween. When I saw these witch cupcakes on the net a while ago, I knew I had to make them for my little one’s Halloween party. They made a great impression and are quite easy to make. Here’s how:
- Make your usual cupcake buns and wait until they are cool to put the icing on top (any icing would do or even sugar paste).
- Take ice cream cones (I cut out a little at the end so they are less tall) and brush some melted dark chocolate all over. Let the chocolate harden (that shouldn’t take too long).
- Meanwhile, spread more melted dark chocolate on a tray lined with silicone sheet or greaseproof paper. Spread it thinly enough but try leave about 2 mm thickness so they are easy to lift out.
- Wait until the chocolate is almost hard (about 5 minutes) and cut out circles with a pastry cutter. Lift them up carefully using a palette knife when fully hard and place on the cupcakes.
- Make some buttercream and add the colouring of your choice and pipe a little all around the edge of the “hat” so you can stick it to the chocolate circle.
- Pipe more buttercream at the bottom of the hat to make a nice pattern and voilá !
I also made the famous cake pops using white chocolate coloured with a lime green gel food colouring.
All the chocolates were melted in my Thermomix of course. The usual timing is 5 minutes at 50C, then reheat at 37C when the chocolate starts to harden again…
These are to die for, the muffin is really moist and the icing suitably decadent! Thanks to Maiwenn, who shared this great recipe…
Source: La main á la pâte
For 7 or 8 cupcakes
1 large egg
70g unsalted butter, softened
20g bitter cocoa
1 tsp vanilla extract
1 tbsp red food colouring
1 tsp white wine vinegar
1 tsp bicarbonate of soda
75g unslated butter, softened
100g icing sugar
1 tsp vanilla extract
A few drops of red food colouring (I used raspberry pink colouring powder for a girly effect)
- Preheat the oven at 180C
- Put the butter and sugar with the butterfly whisk in the TM bowl.
- Whisk at speed 4 until the mixture is white and fluffy.
- With the blades still running at speed 3, add the egg and continue mixing until combined. Remove the butterfly whisk.
- Add the flour, cocoa and bicarbonate of soda and mix 15 sec/speed 3.
- Scrape down the side of the bowl and add the remaining cake ingredients and mix 20sec/speed 3.
- Fill 2/3 of the muffin moulds with the mixture and bake for 15 to 20 minutes. To make sure the muffins are cooked, insert a toothpick in the middle of one and if it comes out clean, it’s cooked!
- To make the icing, put the butterfly whisk in the bowl and add all the ingredients to the TM bowl. Whisk for 30 sec/speed 3.5.
- Tip out the icing in a piping bag with a nozzle of your choice and leave in the fridge for 30 minutes to set a little bit.
- Pipe the icing on the cooled muffins and decorate with whathever you fancy!