Finally a some new baking! I had a busy few weeks with my internship at the hospital, internal medicine. All very interesting, but I have less free time. So now I had a free week and I was so inspired by the other cupcakes I made, that I decided to make more! This time I made halloween themed cupcakes, with some cute pumkins made with fondant and black and (poisened) green buttercream icing. Last year I made decorated halloween cookies, which were nice as well.
These were so totally delicious in everyway! I wanted something different than chocolate cupcakes cakes, so I made brownie cupcakes. Which were very delicous but I do not recommend them if you want to keep them the day after. They are perfect after baking, but a day later they became quite hard. My friends however didn't mind and ate them anyway, awesome friends right?
I made chocolate frosting for half of the cupcakes, which I also colored red. I made the other half vanilla frosting, and colored those (poisoned) green. I decorated some with fondant pumkins, and decorated others with sparkles and drizzled white chocolate. Spoooky!
Yields: 24 cupcakes
1.6 Cups (200gr) all purpouse flour
1.3 Cups (300gr) butter, room temperature
1.5 Cups (300gr) white sugar
4 ounces (120gr) unsweetened chocoalte
4 eggs (medium)
1/2 teaspoon salt
2 teaspoons vanilla extract
Preheat oven to 170C (340F) and place the rack in the middle of the oven. Line the wells of two cupcake pans with 24 paper liners. Combine salt and flour in a bowl, set aside.
Melt the chocolate and butter au bain marie, or in the micro oven. Keep steering until combined well. Take the mixture off the heat and mix in the sugar.
Beat the eggs one by one. Then add the vanilla extract. At the end add the flour and salt mixture too it until smooth. You can add some pecans or walnuts if wanted.
Fill the liners with either a spoon or a ice scoop (what I did) by 2/3. They rise a little in the oven, but not that much.
Bake the cupcaqkes for about 20-25 minutes in the oven. Check after 20 minutes if cupcakes are done, if not keep checking every 5 minutes.
Adapted from: Cupcakerecepten.nl
Classic Chocolate & Vanilla Frosting
Yields: 12-24 cupcakes (depending on how much frosting you use)
1 cup (2 sticks) unsalted butter, room temperature
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa (for chocolate frosting)
1 teaspoon salt
2 teaspoons vanilla extract
4 tablespoons whole milk or heavy cream
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. If you don't have a paddle attachment you can use the regular mixer, but paddle attachment is better. Turn off the mixer.
Mix dry ingredients in a separate mixing bowl.
Sift 3 cups powdered sugar and cocoa into the mixing bowl.
Turn your mixer on the lowest speed (if you use a higher speed the dry ingredients will fly everywhere) until the sugar and cocoa are absorbed by the butter.
Increase mixer speed to medium and add vanilla extract, and milk/cream and beat for 3 minutes
(You can add sugar/Milk to get the correct thickness/thinness needed).
Adapted from: Cupcakes and Bleach
Enjoy some spooky evenings!