Broken glass mini cupcakes and sugar paste pumpkin-topped minis
How's your Halloween prep coming along ? We don't actually celebrate it here , some people just go to Lan Kwai Fong to party , that place is known for its Halloween street party . But some estates here especially the ones with lots of expats do celebrate it by trick or treating . Back home in the Philippines ,we celebrate the next day after Halloween and it's called All Soul's Day . We don't do trick or treating or donning a Halloween costume on the night of October 31st but in the past few years some people do it the American way . The food we usually prepare at home is valenciana , sort of like paella and suman , a sticky rice cake made of glutinous rice , sugar and coconut milk . Visiting the cemetery is a must , bringing candles , flowers and food . Nowadays , All Soul's Day , Filipino-style is a more festive atmosphere , sort of like picnic , in the cemetery .
I decided to make a Halloween-themed cupcakes when I discovered the already expired orange and green sugar paste . The first chocolate cupcake recipe that I tried turned out bland and since I overfilled the liners , the cupcakes look like a mushroom . I tried another recipe and was quiet happy with the utterly chocolaty taste and it's fudgy , too . Though some didn't quiet reach the lip of the liner so , I cheated a bit and cut some smaller cupcake in half and transfer it to some not-so quiet high cupcakes hah ! I bought a new sugar paste , the orange though is more like a neon orange as you can see and the pumpkin looks like a bell pepper *sigh* I like the broken glass cupcakes the most but my broken glass looks spotty and not quiet clear . Oh well , they don't look half-bad , right ?! lol
Are you sure you have enough candies for the trick or treaters ?!
Please check original recipe @ Taste.com.au
125 grams unsalted butter , cut into small dices
185 ml water
1 1/2 tablespoons instant coffee powder
100 grams semi-sweet chocolate chips , chopped
75 grams all-purpose flour
75 grams self-raising flour
40 grams ( Valrhona ) dutch-processed cocoa powder
30 grams ground almonds
1 egg , lightly whisked
* Preheat oven to 160°C . Line mini muffin pans with liners . I used 18 2 1/4 x 1 1/4 x 1 1/2-inch mini muffin liners .
* Combine the butter , water , sugar , coffee powder and chocolate in a small saucepan over low heat . Cook , stirring from time to time , until mixture is smooth . Take off from heat and let cool slightly for 10 minutes .
* Combine the 2 flours and cocoa powder and sift over the chocolate mixture , use a wire whisk and mix until just combined . Add the egg and stir to combine . Divide mixture into the prepared pan , ideal amount in each liner is three-quarters ( 3/4 ) full .
* Bake for 20-22 minutes or until toothpick inserted in the middle of the cake comes out with some moist crumbs . Cool completely on a wire rack .
For the cream cheese frosting :
Recipe adapted from Jamie's America , page 38
170 grams cream cheese , at room temperature
57 grams butter , at room temperature
1 cup icing sugar , I used scant 1 cup
1/2 teaspoon vanilla extract
zest and juice of 1 lemon , I used half zest and juice
* In a medium bowl , combine cream cheese , butter , vanilla and zest and lemon juice ; sift in the icing sugar . Use a whisk or electric beater and mix until smooth . Spoon or pipe onto cupcakes .
For the " fake blood "
3 tablespoons ( or more if prefer ) raspberry jam , strained
1/4 teaspoon strawberry paste
* In a small saucepan , combine jam and paste , stir over medium heat for about 20 seconds . Transfer to a small saucer and let cool before using .
For the "broken glass " aka clear caramel
Recipe adapted from Martha Stewart
3/4 cup granulated sugar
6 tablespoons water
* Prepare a lightly oiled rimmed baking sheet , set aside .
* In a small saucepan , combine sugar and water , cook over medium heat , don't stir , for 6 to 7 minutes ( depending how thick the saucepan and the stove your using ) or until mixtures starts to turn light gold around the edges . Take pan off heat , pour over clear caramel into the prepared baking sheet , tilt pan to spread caramel over the edges to make a thin layer . Let cool to harden . Break clear caramel into pieces .
For the sugar paste pumpkin :
orange and green sugar paste
* Roll a small amount of orange sugar paste into a ball , use a pairing knife or a scraper to make a shallow cut around to resemble a pumpkin . Make a small indentation on top and insert in a very small amount of green sugar paste . You can make as many as you like .
These look so FUN and festive!ReplyDelete
I don't go all out for Halloween. It isn't one of my favorite holidays. When I was younger, we also celebrated All Soul's Day. Perhaps even more than Halloween.
I do love the creativity people explore for Halloween cooking though. It's much like the costumes where anything goes which is sually fun. These cupcakes are a perfect example. A bit more effort but oh so worth it. They are a wonderful addition to a Halloween celebration!
Thanks for sharing, Ann...
Hi Anne, I like your Halloween themed cupcakes..... especially the bloody one :)ReplyDelete
Hi Anne, These cupcakes look so pretty with the broken glass on top. Look festive and yummy!ReplyDelete
I love the decorations of the cupcakes, esp. the idea of broken glass - beatiful! It would also serve prefectly during cold winter for let's say Christmas cupcakes.ReplyDelete
we do not celebrate Haloween, we celebrate 1 November also the way you do - by going to cemeteries and churches, no special food is prepared. Well, if you meet with a family you prepare a dinner but with no obligatory menu.
We don't actually celebrate Halloween over here, but for the past few years it has been gaining popularity.
Your cupcakes looks wonderful and so perfect for Halloween theme!
Deliziosi e supergolosi!!!ReplyDelete
How are you?
Oh! I love your lovely cupcakes. The broken glass on the cupcakes looks awesome.
Anne, if you had not mentioned all the things that had gone wrong with your cupcakes, we would have never guessed them looking at your photos! :-) I don't also celebrate Halloween, but always up for some fun and good food :-)ReplyDelete
Hi Annie, wow..your cupcake look so gorgeous and beautiful. Love the broken glass topping, look so good. I like your cute cute, dot dot cupcake liners. :))ReplyDelete