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 .