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Halloween is such fun time of year for me. It marks the beginning of the build up to Christmas (sorry there is the C word again) and it is a chance for me to get really creative with my baking. This year I felt it was time to make some spooky halloween cupcakes.
I wasn’t sure how much baking I was going to be able to do with Ellie at school and then half term, Hubby’s birthday and trip to my mums planned all over the next couple of weeks. However the school is having a fundraising bake sale before the end of term and (naturally) I volunteered my baking services.
What to bake?
Initially I thought about making the halloween biscuits that I made last year. These are really easy to bake but decorating them takes a long time. Like, a really long time. So i decides cupcakes would be a much easier option. Of course I couldn’t just do one type of cupcake (heaven forbid!) Nope, I had to do two.
For once I have made things slightly easier for myself and I have made just one type of cupcake. Each are my Caramel filled Apple and Cinnamon Cupcakes with Cinnamon Swiss Meringue Buttercream. On one batch I have coloured the icing with ‘grape’ Sugarflair food colouring and made a fondant withes hat to place on top.
On the other batch I have coloured the icing with small amount of ‘Liquorice’ Sugarflair food colouring for a grey colour and decorated them with white chocolate spiders webs.
The White Chocolate Webs
You Will Need:
300g White Chocolate
- Melt 300g white chocolate in a bowl over a pan of simmering water.
- Once fully melted put in a small piping bag and cut a very small hole in the tip.
- on a sheet of greaseproof paper pipe the chocolate in a web pattern (you could use a print under the paper as a guide if needed.
- Then leave to cool and solidify or place in the fridge.
The Witches Hats
You Will Need:
Another colour fondant of your choice.
- Roll out some black fondant (I use Renshaws Black) and cut out into small circles that will fit on top of the cupcakes.
- Get a ball of the black fondant and roll into a cone shape for the body of the hat.
- Attach this to the circle base with a small amount of water or edible glue.
- Roll out the coloured fondant and cut into thin strips. Wrap around the base of each hat and attach with water or edible glue.
- Roll out the yellow fondant and cut into small squares and attach to the coloured strip on the hats.
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Caramel Filled Apple and Cinnamon Cupcakes
For the Cinnamon Swiss Meringue Buttercream
For the Cupcakes
Preheat the oven to 190 degreesC and line a 12 hole muffin tin with muffin cases. (I use muffin cases as the are bigger and make a better cupcake size).
In a stand mixer or using a handheld whisk, cream together the sugar and butter in bowl.
Add in the egg one at a time and ensuring well combined after each addition.
Gently fold in the flour, baking powder and cinnamon a little at a time until all combined.
Mix in the milk and apple.
Fill the cases 2/3rds full (I use a piping bag for greater control). Bake in the preheated oven for 18 - 20 mins.
Remove from the tin and place on a cooling rack to cool completely.
For the Caramel
In a heavy bottomed saucepan heat the sugar on a medium heat until melted. Do not stir with a spoon but instead occasionally wiggle the saucepan to ensure even melting.
Once the sugar has completely melted add the butter and stir with a spatular/wooden spoon.
When the butter has melted and is fully combined, very slowly start adding in the double cream whilst stirring. The mixture may bubble up.
Allow to boil for one minute then remove from the heat and allow to cool.
Once the cupcakes a cool cut out a hole in the top of the cupcakes using a knife or a piping nozzle. Fill this hole with the cooled caramel.
Once the cupcakes and caramel are cool and ready for decorating start the meringue buttercream.
For the Meringue Buttercream
Place a heat proof bowl over a pan of simmering water on a medium heat. Ensure the bowl and the water do not touch.
Add the egg white and a thermometer to the bowl and gradually add the sugar whilst continually whisking.
Keep whisking until the egg whites have reached 72 degreesC.
Remove the bowl from the pan and continue to whisk the egg whites until a firm meringue with stiff peaks has formed. You should be able to turn the upside down without it falling out. You may want to do this part with an electric whisk or stand mixer with whisk attachment.
Once the side of the bowl is cool add the softened butter a little at a time. Ensure the butter is well incorporated after each addition.
Keep whisking until a smooth and firm icing has formed.
Put in a piping bag and decorate the cupcakes as you wish.