Trick or Treat

Happy Halloween!

Blackout Spider Cupcakes

I don't like spiders at all! But when I spotted these spider cupcake holders at Crate and Barrel, I couldn't resist getting one. They make spiders look cute instead of creepy, of course, you could make them creepy too. But I'm going to stick with something I can handle without running away in terror:

Blackout Spider Cupcakes
Adapted from The Hummingbird Bakery Cookbook
(Makes about 14 regular cupcakes)

1 stick of unsalted butter
1 cup of brown sugar
2 large eggs
1/4 teaspoon of vanilla extract
1/3 cup of cocoa powder
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
a pinch of salt
1 1/3 cups of all-purpose flour
2/3 cup of milk

1. Preheat the oven to 180°C (350°F) and have all ingredients at room temperature. Place your black or dark brown cupcake liners in the tray.
2. Add in the eggs one at a time. Mix well and scrape the bowl as needed.
3. On a slow speed, add in the vanilla, cocoa powder, baking powder, baking soda, and salt. Mix until combined.
4. Alternate between the flour and milk. Mix until the batter is well combined.
5. Using an ice cream scoop, scoop the batter into your cupcake liners.
6. Bake in the oven for about 25-30 minutes. Let the cupcakes cool in the pan before taking them out to frost and decorate.
   

Chocolate Ganache Buttercream
(Makes enough to frost the 12 regular cupcakes)

1 stick of unsalted butter
2 1/2 cup of icing sugar
1 teaspoon of vanilla extract
1/4 cup of chocolate ganache

1. Using your stand mixer, cream the butter and sugar until combined.
2. Add in the vanilla and mix until smooth.
3. Slowly pour in the chocolate ganache and mix until it is well combined, fluffy, and smooth.

Chocolate Crumbs
(Makes enough to cover the 12 regular cupcakes)

2 extra chocolate cupcakes

1. Peel the cupcake liner off your extra baked cupcakes.
2. Using a food processor, break apart the 2 cupcakes and process into crumbs.

Are you ready to assemble your blackout spider cupcake? I do realize that if you don't have the spider legs, it'll be blackout eyes cupcakes. =)

However, you can always use black liquorice candy to be legs.

After you pipe on the chocolate ganache buttercream, use a spatula to create a dome with the frosting. Spread the frosting right to the edge and make sure that the top is higher. I used Reese's Pieces for the eyes, but you can easily substitute that with Smarties or M&M's. Add the eyes before you dip the cupcake in cake crumbs.

Firmly hold the cupcake and lower it into the bowl.

Keep diving in...

Evenly coat the frosting with cake crumbs to create the blackout or furry spider look. If you need to, use a spoon to help you cover spots you missed.

Place your cupcake on the spider legs!

Have a happy Halloween this year! If you also bought the spider cupcake holder, please share your photos with me!

Ghosts of Cupcakes Past

S: We've eaten a lot of cupcakes in the past months.
H: Ahem!
S: Okay, I've eaten a lot of cupcakes in the past months. Many were bought at bakeries that boasted selling cupcakes made from scratched, free of this and that. So this Halloween, let's try something a little bit scary. Something seen as a big no-no in the world of baking.
H: (in a scary voice) Ccccake Mixxxx.
S: That's right. There seems to be an ongoing debate between bakers who use cake mix and those who bake from scratch.
H: We for one don't see a problem with either camp. We've come in peace!
S: For this spooky season, we are going to try using a cake mix enhanced recipe from the Cake Mix Doctor.



A Better Chocolate Chip Cookie Dough Cupcake
Recipe from The Cake Mix Doctor Returns!
(Makes about 22-24 cupcakes)

1 package of plain yellow cake mix (I used Golden)
1 package of vanilla instant pudding mix
1 cup of milk
1 cup of vegetable oil
4 large eggs
1 teaspoon of pure vanilla extract
1 package of frozen chocolate chip cookie dough

1. Preheat the oven to 180°C (350°F) and have all ingredients at room temperature. Also have your cupcake liners and pans ready.
2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla extract in a large mixing bowl and using an electric mixer, beat on low speed until all the ingredients are incorporated. About 30 seconds.
   
3. Scrape the sides with a rubber spatula and mix on medium for 1.5-2 minutes. The batter should look well blended.
4. Set aside 3/4 to 1 cup of the cupcake batter.
5. Using the rest of the batter, evenly scoop the batter into your cupcake liners/cups - filling them two thirds of the way.
6. Cut the pieces of frozen cookie dough in half to make 24 pieces.
7. Place a piece of frozen cookie dough on the top of each cupcake and push it down into the batter.
   
   
8. Using the 3/4 to 1 cup of batter that was set aside, evenly distribute them (about 1 teaspoon for the 22-24 cupcakes)
9. Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger. This should take about 23-27 minutes.
10. Remove the cupcakes from the oven and let them cool before frosting.

Fluffy Chocolate Frosting
Recipe from The Cake Mix Doctor Returns!
(Makes about 3 cups)

1 stick of unsalted butter (at room temperature)
2/3 cups of unsweetened cocoa powder
3 cups of sifted confectioners' sugar
1/3 cup of milk
2 teaspoons of pure vanilla extract

1. Place the butter and the cocoa butter in a bowl and beat with an electric mixer on low until well combined. About 30 seconds.
2. Add the confectioner's sugar, milk, and vanilla extract.
3. Mix on low speed under the frosting is light and fluffy. About 2-3 minutes.
4. Add 1 tablespoon of milk if the frosting is too thick or more confectioners' sugar if the frosting is too thin.

The Cake Mix Doctor Returns!
Written by Anne Byrn

ISBN 13: 9780761129615
ISBN 10: 0761129618
Publisher: Workman Publishing
Hardcover: 502 Pages

The cupcakes we tried were light and super moist, but during the cooling session, some of the tops caved in - my fault. I shouldn't have added the extra pudding (since Betty Crocker already has pudding in it, but I couldn't find a plain cake mix - Anne Byrn explains the difference in this book). I also think this might have to do with the cookie dough! The recipe allowed for extra batter, so as you can see, we made some mini cupcakes too. Don't want to waste it! I think to improve on this recipe, next time I will cut the cookie dough even smaller. Even though the frozen cookie dough we bought were already divided into 24 pieces, smaller ones might work better.

It was interesting to alter the cake mix instructions. I've seen chefs do it on Food Network, so I'm glad I had a chance to try it with the Cake Mix Doctor!

The cookbook includes a coloured table of contents that includes a photo of what the cake, cupcakes, brownies, bars, and cookies look like. Yes! That is so helpful and all cookbooks should include a photo of the finished outcome. It doesn't have to be fancy styled photographs, The Cake Mix Doctor Returns! kept it simple and informative.

This cookbook also includes side columns for you to write Recipe Reminders and Notes for each recipe instruction. There are clear instructions for the different types of baking you can do with this book. I like how Anne provides background information and is honest in her recipe introductions. She tells you where she got the recipe from and what she did to improve on it - what works and what doesn't.

I would recommend this for bakers who want to move a step up from using only cake mix. The recipes are almost similar to baking from scratch, except it is usually missing the flour, baking soda, and baking powder.

Thank you to Laura from Workman Publishing for the copy of The Cake Mix Doctor Returns! by Anne Byrn.


Ghost Toppers
(Makes as many as you want!)

Jumbo gummies aka gumdrops
White-coloured fondant
Cookie cutter
Rolling pin
Modeling stick
Wilton's round piping tip #3

Have your jumbo gummies laid out to be ghostified!

Materials used: rolling pin, modeling stick, cookie cutter, round piping tip #3.

Roll out a thin layer of fondant. Use your cutter to cut the fondant.
It doesn't have to be such a wiggly cutter, if you prefer a smooth circle - go for it!
I didn't do a clean cut, I've never met a ghost, but I think some would have that wispy look on the edge.

Using the round piping tip as a cutter, make two eyes!
If they get stuck, use the modeling stick to poke out the excess fondant.

Next, carefully drape the fondant over the jumbo gummy.
Have fun folding and creating indents to make the ghost's body and "arms."

And you're done! Simple right?
Have these dry for an hour before putting them on top of your cupcakes.

As always, there are more photos posted on our facebook page!

Spiders, Mummies, and Ghosts Cupcakes

Halloween is here and it wouldn't be complete without some creepy cakes! Here is a scary assortment of spiders, mummies, and ghosts! Our friend asked for these custom cupcakes to share at work. I'm sure these will be a great hit at the office! We hope your co-workers enjoy them! As always, there are more photos posted on our facebook page and flickr account!

1. Big, black, juicy spiders made from fondant.

2. Spider webs made from royal icing.

3. Those innocent eyes! Ghosts made from fondant, royal icing, and marshmallows.

4. Chocolate cupcakes with orange vanilla buttercream.

5. Woof! The brave little dog can sense ghosts.

6. Mummies made from candy and fondant.

7. Spider webs made from royal icing.

8. Fondant spider on royal icing web.

9. Spiders, Mummies, and Ghost cupcakes!

10. All ready for Halloween!

CreepCakes for Halloween!

Spook your guests with creepcakes!