So I essentially threw myself the loneliest party ever for this blog post… It was definitely one of the harder/more time consuming posts to put together but I do hope you enjoy it!
In today’s post I’ve made four tasty different treats that are totally Halloween appropriate and would be great if you’re throwing a party or to get kids involved with some (relatively simple) baking!
On the menu today we have:
Spider and Web Cupcakes
Pumpkin Crispy Cakes
So first up are the Spider and Web Cupcakes
For the Cupcakes:
-Halloween-y Cupcake Cases (I used black ones)
-125g Soft Margarine
-125g Caster Sugar
-125g Self-raising Flour
-1 tsp Vanilla Extract
For the Butter Cream Icing and Decoration:
-360g Icing Sugar
-Cake Décor Choco Writer- tube of dark chocolate writing icing
-45g Mini White Marshmallows.
- Preheat your oven to 180 degrees firstly.
- Then put all your cupcake ingredients in a bowl and beat together with an electric mixer or a wooden spoon.
- Spoon this batter into your desired cases and pop them in the oven for around 10 minutes.
- Meanwhile, make your chocolate spiders with the tube of writing icing. All I did was soften the icing by letting it sit in a jug of boiling water for a few minutes. Then I piped little spider shapes onto some baking parchment and left them to cool and set.
- For your icing and topping, Beat just the butter on its own with an electric whisk until it becomes whiter in colour and has grown larger in size. This essentially aerates it a little.
- Next add your icing sugar to this and whisk again.
- Once your cakes have cooled, you can go ahead and pipe your cupcakes with the butter cream.
- Using the dark chocolate writer again, swirl and drizzle the chocolate around the icing you’ve just piped to make it look a little messy. Leave this to set (in the fridge if you have to). This will create a little bit of structure for the next part.
- Melt your mini marshmallows in the microwave for around 30 seconds, or until they are soft enough to stir altogether in a blob of molten marshmallow goodness.
- You must work quick with this next step, pick up a bit of the melted marshmallow between your thumbs and forefingers and begin to drape it over and around the cupcakes. This should hopefully create a spider-web appearance. If it’s not working, you may need to let your marshmallow mixture cool just slightly which makes it a little stickier. Or if it’s clumping too much, the marshmallows aren’t warm enough.
- Finally, stick your chocolate spiders into the side of the cakes!
I think these are really different and they taste amazing thanks to all the sugary goodness!!
Next up is a very easy and basically self-explanatory recipe…
-Normal sized (or giant) White Marshmallows
-Salted Caramel Matchmakers
-50g Dark Chocolate, melted
- Take one of your marshmallows and either just use your hands or pop it onto a skewer and dunk half to three quarters of it in your melted chocolate.
- Then dunk it into your bowl of sprinkles so that most of the chocolate is covered.
- Place it onto a baking sheet lined with parchment and move onto the next.
- Once you’ve done the marshmallows, dip a Matchmaker into the melted chocolate and stick it into each of the marshmallows, be careful because they break very easily! I was stupid enough to put the Matchmakers in the marshmallows before dunking them and, as a result, I ended up breaking half of them and having to repair them!
Next we have the Ghoul-y Brownies
-Your favourite brownie recipe! It doesn’t have to be fancy or anything because they’ll look great after you’ve decorated them! Just bake up a square tin of your best recipe or even cheat and just buy some brownies. I use this particular recipe from BBC good food: https://www.bbcgoodfood.com/recipes/1223/bestever-brownies
-Dark Chocolate Writing Icing
- Once your brownies are baked, let them cool and cut them into squares just big enough to sit your marshmallows on top.
- Then make your icing. For this you simply pour some icing sugar into a bowl and add water, a little at a time, to achieve a thick but runny consistency. You’re looking for a very thick, glue-like mixture that is just runny enough to cascade down the marshmallows and onto the brownie.
- Then it’s assembly time! Place a little of your icing paste onto the middle of the brownies and put your marshmallows on top.
- Once you’ve done all of them, the icing should have set enough. Then you just spoon a big gloop on top of each marshmallow and let it run down the sides. You made need to add more to achieve a good thickness so just keep going!
- Once this has set you can then use the chocolate writing tube to add on some ghosty faces!
Finally, the Pumpkin Crispy Cakes!
These were so difficult to shape and I honestly really lost my patience with them! So just to warn you, be patient and level-headed when it comes to the assembly of these…
-90g White Mini Marshmallows
-1 dsp Butter
-1/2 tsp Vanilla Extract
-Orange Food Colouring (I used a gel because it’s more intense)
-130g Rice Krispies
-Green fondant icing or green M&Ms or Skittles to act as the leaf on the top.
-Vegetable Oil (I know, it’s weird, just wait….)
- Firstly, if you’re not using M&Ms or Skittles, I’d recommend you make your leaves with the green fondant icing. Just play around with technique until you have a leafy shape.
- Melt together your marshmallows, butter and vanilla extract in a largish saucepan.
- Once this has all melted, add your food colouring. There really isn’t a set amount to add, you just need to look at the mixture and judge whether it needs any more. Start with 3-4 drops and then add more to make the colour more intense.
- Take off the heat and add your Rice Krispies, ensuring you are stirring really well to combine everything thoroughly.
- Now to shape this cakes into pumpkin-esque mounds, coat your hands in vegetable oil. No, I’m absolutely not kidding… this is honestly essential because otherwise everything will just stick to your hands and you’ll not be able to shape your Crispy cakes into pumpkins. Don’t worry they won’t taste oily at all! So coat your hands in the vegetable oil before shaping each and every pumpkin.
- As you go, place a Rolo in the centre of each and squish it down gently. Then place your chosen leaf into the side so that when the cake cools, this will be stuck down nicely.
- Just persevere and make sure you’re using the vegetable oil to stop it from sticking all over your hands.
So those are all the treats I made to celebrate the Halloween period! I got a lot of inspiration from Pinterest for these creations, so if this isn’t enough for you, go and check that out for more!
Please let me know if you make any of these and send me pictures because I’d love to see!
This post was so time consuming but I’m glad with how it all turned out! Now if you’ll excuse me, I’m off to devour something deliciously sweet because these pictures and writing this post has given me the biggest sweet tooth!
See you next week lovely readers!
A Little Disclaimer- This is not a sponsored post. All products/items featured have been purchased with my own money or have been gifts from friends and family. I am not affiliated with any of the companies mentioned or the links to websites that may have been provided. All opinions are entirely my own and honest, I am not being paid to advertise these products. All pictures on this post have been taken by yours truly and, as such, must be approved by the author for any further or commercial use.