Halloween Cakes, Cookies and Cupcakes

Eyeball Cookies

These are just iced sugar cookies, using my recipe from here.

I used a cookie cutter shaped as a rugby ball/American football. After the royal icing set, I popped a rice paper topper on top. If you have the time, you could also wait until the icing has set and is fully dry, then paint your eyeball on using a fine paint brush and food colouring.





Creepy Cupcakes

I made a dozen red velvet cupcakes to start with. Red velvet is essentially a moist chocolate sponge with a generous dose of red colouring. 

Ingredients:

• 60g butter
• 150g caster sugar
• 1 eggs
• 125ml buttermilk
• red food colouring
• 1 teaspoon vanilla extract
• 1/2 teaspoons bicarbonate of soda
• 125g plain flour
• 1 dessertspoon cocoa powder
• 1 tsp salt

Method:

1. Preheat oven to 180 C / Gas mark 4. 
2. Line a muffin tins with 12 paper cases.
3. Beat the butter and sugar until light, pale and fluffy. 
4. Mix together the eggs, buttermilk, red food colouring and vanilla. 
5. Add to the sugar mixture a little at a time.
6. Sift together the bicarb, flour and cocoa powder. Stir in the salt, then add into the mixture. If using a machine, do this but until just until blended. Don't over beat or you will beat out all the air you incorporated.
7. Bake for 20-25 until the tops spring back when lightly pressed, or an inserted skewer comes out clean. Cool in the tin set over a wire rack. 
8. When fully cooled, scoop out a little of the top and put in a teaspoon of raspberry jam.
9. Top with buttercream and decorate with edible glitter

Halloween Cake 
For this cake, I used a rich Victoria sponge recipe, times by 1.5 so I can make 3 layers.

Ingredients:

• 6 large free range eggs
• 335g self-raising flour
• 335g caster sugar
• 335g butter
• 2 tsp vanilla extract
• 3 tsp baking powder
• 1 tbsp cocoa powder
• black food colouring
• purple food colouring
• green food colouring

Method:

1. Cream together the butter and sugar until light, fluffy and pale.
2. beat the eggs with the vanilla extract and add to the cake mixture a little at a time
3. Sift the flour and baking powder together then gently fold into the mixture
4. separate the mixture into 3 portions, and add the cocoa powder to one portion along with some black colouring.
5. to a second portion, add some green colouring
6. to the final portion, add some purple colouring
7. Bake the cakes at 180C/350F/Gas 4 for 20-25 mins
8. Once cooled, sandwich each layer with buttercream, and then coat a thin layer over the outside
9. Allow this outside layer to set and harden a little before covering the cake with orange coloured fondant. 
10. Using a small amount of black coloured icing, pipe a design around the side

Candy Corn Cupcakes

The nights are drawing in, and the clocks went back this weekend. Goodbye summer, and hello winter! I love this time of year. I love the changing colours in the garden, as the trees change through their autumn reds, golds and oranges. At this time of year, and before my thoughts turn towards Christmas, we usually celebrate Halloween and Bonfire or Guy Fawkes night.

In the past couple of years, I have had a Halloween/Bonfire party but not this year as I will actually be away in London for Guy Fawkes night (off to see the marvelous Michael Sheen in Hamlet at the Young Vic). So that my favourite autumn festivities don't go by totally unrecognised, I decided to make a few sweet treats for my husband and I to take to our respective offices.

The guys in my husband's office are big fans of cake, so I decided to make some Candy Corn Cupcakes. I love Candy Corn, but as I don't live in the US, I have to resort to ordering some from websites that import American confectionery. This recipe doesn't actually contain any Candy Corn, but the look of the little fairy cakes is inspired by them. The classic colours of Candy Corn is yellow, orange, and white and this is reflected in the colours of the sponge and buttercream frosting.


Ingredients:

• 100g caster sugar
• 100g unsalted butter
• 100g SR flour
• 2 eggs
• ½ tsp of baking powder
• 1 tsp vanilla extract
• Yellow food colouring
• Red food colouring

 I started off heating the oven to Gas mark 4 / 350°F / 176°C

1. Cream together the sugar and butter until light, white and fluffy.
2. Beat the eggs with the vanilla essence. 
3. Add the egg mixture a little at a time and mix well. Throw in a handful of the flour to prevent splitting.
4. Once all the egg is well combined, add in the remaining flour along with the baking powder
5. Split the mixture into two bowls.
6. Use some yellow colouring to turn one bowl into a bright yellow.
7. In the other bowl, add equal amounts of yellow and red until you have a bright orange. 
8. Put 12 paper cases into your muffin pan, and divide the yellow mixture between the cases
9. Try and use a teaspoon to carefully spread the mixture evenly across the bottom of the cases
10. Now do the same with the orange mixture, gently flattening out with a teaspoon
11. Place in the oven and cook for approx 12 minutes. 
12. Check that they are cooked by piercing with a skewer that should come out clean
13. Leave to fully cool before icing.

For the frosting, beat 100g of butter until soft. Gently mix in 300g of sieved icing sugar. Add a tablespoon of milk, and a teaspoon of vanilla extract. Beat the frosting until it is white, and fluffy.

Pipe the frosting over the cakes, and this forms the final white layer to create your Candy Corn effect.

Decorate with some Halloween themed sweets. I used some mallow pumpkins.

Difficulty	Easy
Serves	12
Calories per portion	298 kcal