Happy Halloween! I love celebrating Halloween and have decorated both my home and office already. It's such a fun time of year and a great opportunity to get creative with baking. I love the look of these cupcakes, although I did struggle with the recipes I followed. I got a book called 'A Zombie Ate My Cupcake' for my birthday and used a few recipes out of it to make the different elements of the cupcakes. My sugar glass went a bit wrong, I found the cherry 'blood' sauce to be to jelly like, and the sponge was quite dense. I'll go through what I did anyway as they did taste good!
I started with the sugar glass. First I covered a baking tray in foil and brushed it all over with oil.
In a large pan I heated up 500ml water, 785g granulated sugar, 250ml liquid glucose and 1/2 tsp cream of tartar. I let the mixture boil until it reached 300F.
I think my thermometer is slightly off as the sugar slightly caramelised and went golden. It is meant to stay clear! I also think you need two baking trays for this as the sugar was very thick. Pour it in and leave to cool for a couple of hours. When I bashed it up into shards it was much too thick for one single shard in the cupcake, so I used several smaller ones instead.
To make the sponge I first mixed 60g butter, I used Stork, and 140g caster sugar together. I added 1 large egg and mixed in. Then I added 30g cocoa powder, 1/2 tsp vanilla extract, a pinch of salt, and some Sugarflair Extra Red food colouring. After that I added 120ml buttermilk and 225g plain flour. Finally 1/2 tsp cider vinegar and 1/2 tsp bicarbonate of soda.
It was a very thick mixture and not the kind of cake batter I'm used to seeing. I spooned it into 12 muffin cases.
I baked on 180C/350F/Gas Mark 4 for 15 minutes.
To make the cherry sauce I gently heated 125g mashed up tinned black cherries, 50g caster sugar, 120ml juice from the cherries, 1/2 tsp lime juice and 1 tbsp cornflour.
I brought it to the boil and let it bubble for about 5 minutes until thick. I then sieved it.
As the cherry sauce was so jelly like, I decided to core the cupcakes and use it as a filling!
To decorate the clawed cupcakes (an idea I saw on Pinterest!) I rolled out some white icing and cut out cupcake sized circles. I used a little bit of buttercream to help it stick and placed it over the cupcake sponge. I used a knife to make rough scratches in the icing. Then I dipped a cocktail stick in red food colouring and dragged it along the scratches.
For the broken glass cupcakes I made some buttercream with 80g butter, 160g icing sugar and 1/2 tsp vanilla extract. I piped it on with a star nozzle, stabbed the cake with some of the sugar glass shards and drizzle over some shop bought strawberry sauce I had in the cupboard.
To decorate the brain cupcakes I made some buttercream with 80g butter, 160g icing sugar, 1/2 tsp vanilla extract and some pink food colouring. I smoothed it over the cupcake then using a plain circular nozzle I pipe a line down the middle and squiggly bits down each side.
Despite me having a bit of trouble, or 'tricks' with the recipes I used, I think the final result looks really spooky and fun! They also tasted good. Everyone at work loved them and they all disappeared pretty quickly! I am entering them into myself and Cakeyboi's monthly challenge Treat Petite where this month's theme is 'Trick or Treat'.
I am also linking up to Simply Food's 'Let's Cook For Halloween'.
And to Choclette's We Should Cocoa challenge, this month hosted by Honey & Dough, where the theme is Halloween.
- 500ml Water
- 785g Granulated sugar
- 250ml Liquid glucose
- 1/2 tsp Cream of tartar
- 220g Butter
- 190g Caster sugar
- 1 Egg
- 30g Cocoa powder
- 1 1/2 tsp Vanilla extract
- A pinch of Salt
- Red food colouring
- 120ml Buttermilk
- 225g Plain flour
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Cider vinegar
- 245g Tinned black cherries
- 1/2 tsp Lime juice
- 1 tbsp Cornflour
- 320g Icing sugar
- Strawberry sauce
- 100g White fondant
- Pink food colouring
Start with the sugar glass. Cover a baking tray with a lip in foil and brushed it all over with oilIn a large pan heat up the water, granulated sugar, liquid glucose and cream of tartar. Let the mixture boil until it reaches 300F on a candy thermometerPour it into the baking tray and leave to cool for a couple of hours. Bash it up into shards once coolTo make the sponge mix 60g of the butter and 140g of the caster sugar together. Add the egg and mix in. Then add the cocoa powder, 1/2 tsp of the vanilla extract, salt, and red food colouring. After that add the buttermilk and plain flour. Finally mix the cider vinegar and bicarbonate of soda together and add to the batterSpoon into 12 muffin cases. Bake on 180C/350F/Gas Mark 4 for 15 minutesTo make the cherry sauce, gently heat the tinned black cherries including the juice in the can, 50g of the caster sugar, the lime juice and the cornflourBring it to the boil and let it bubble for about 5 minutes until thick. Then sieved it. Core the cupcakes and fill with the sauceFor the broken glass cupcakes make some buttercream by mixing 80g of the butter, 160g of the icing sugar and 1/2 tsp of the vanilla extract. Pipe it on with a star nozzle, stab the cake with some of the sugar glass shards and drizzle over some strawberry sauceTo decorate the clawed cupcakes roll out the white icing and cut out cupcake sized circles. Use a little bit of the buttercream to help it stick and place the icing over the cupcake sponge. Use a knife to make rough scratches in the icing. Then dip a cocktail stick in red food colouring and drag it along the scratchesTo decorate the brain cupcakes make some buttercream by mixing 80g of the butter, 160g of the icing sugar, 1/2 tsp of the vanilla extract and some pink food colouring. Smooth thin layer over the cupcake then using a plain circular nozzle pipe a line down the middle and squiggly bits down each side