Wednesday, 31 October 2012

not so spooky cupcakes...

Though Australians don't really celebrate Halloween, I hope someday we will. Wouldn't it be awesome to have a choice of these to decorate Halloween inspired baked goods. Instead our supermarket chains have chocolate chips, hundreds and thousands and sprinkles- oh and more hundreds and thousands.

I do however think change is in the air. On a quick dash to the shops today I noticed that the shelves of the candy aisle were empty. People were purchasing candy! We even had little monsters come knocking and people were decorating their gates! (Yes gates, not houses...maybe next year)

These cupcakes were made for a presentation night at my sister's school. I admit they aren't very spooktacular but they're our little contribution to the Haloween spirit and to the refreshments table tonight.

Let's hope next years festivities are even greater!

Chocolate Cupcakes and Frosting
From the Hummingbird bakery cookbook ~ makes 26 mini cupcakes


100g plain/ all purpose flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g soft unsalted butter
120mL whole milk
1 egg (room temperature)
1/4 tsp vanilla extract

Preheat the oven to 170C. Line a 24 hole muffin tin with paper cases.
Place the flour, cocoa, sugar, baking powder, salt and butter in a large bowl and beat on slow speed until well combined and a sandy consistency.
Whisk the milk, egg and vanilla in a jug and add half to the dry mixture.
Beat on a slow speed to combine and then increase the speed to remove any lumps.
Add the remaining half of the liquid mixture and beat slowly until just combined, don't over mix.
Transfer the mixture into the paper cases until 2/3 full.
Bake for 20 minutes until they spring back to the touch. A skewer inserted should come out clean.
Remove from the oven and allow to cool before frosting.

Vanilla Frosting:

125g icing sugar, sifted
40g unsalted butter, room temperature
10mL whole milk
A dash of vanilla extract
Orange food colouring

Beat the icing sugar and butter until combined using an electric mixer on medium speed.
Add the milk, vanilla and colouring and beat on slow speed until the mixture is combined and smooth.

For the chocolate frosting I omitted the orange colouring and added 1 tablespoon of cocoa and as much milk as was required for the mixture to combine and form a smooth consistency.

 Wishing you all a happy Halloween!

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