26 October 2010
Halloween Cupcakes (dairy free, egg free, nut free)
I made these last year for kinder class - the ghost cupcakes in particular were a huge hit. The eyes! Such expression! We fell in love.
Happy Halloween :)
makes approx 24 standard cupcakes
300g plain flour
400g caster sugar
100g cocoa powder
1/2 tsp salt
2 tsp soda bicarbonate
450ml rice or soy milk
100ml vegetable oil
2 tbsp white vinegar
1 tbsp vanilla extract
Preheat oven to 180 C. Fill two cupcake/muffin pans with cupcake liners.
Sift together in a large bowl the flour, sugar, soda bicarb, cocoa and salt. In a separate bowl, mix together the milk, oil, vinegar, vanilla and add to the dry ingredients, mixing well until smooth.
Bake in the oven for about 15-20 minutes, or until risen and firm to touch. Cool in trays for 5 minutes then turn onto a wire rack to cool completely before decorating.
100g dairy free margarine
4 tbsp water
1/2 cup caster sugar
1 1/2 cups icing sugar
4 tbsp cocoa powder
Combine margarine, water and caster sugar in small saucepan; stir over low heat until sugar dissolves.
Combine sifted icing sugar and cocoa in medium bowl; gradually stir in hot spread mixture until smooth. Cover; refrigerate for at least half an hour, until thoroughly cool. Using wooden spoon, beat frosting until spreadable.
White ready to roll fondant, 1/4-1/2 packet
Marshmallows (one per ghost cupcake)
Using white ready to roll fondant, roll out to 1/2 cm thickness and use a round cookie cutter (slightly larger than the circumference of the cupcake, so it overlaps by about 1cm). Frost cupcakes with chocolate frosting and secure a marshmallow in the centre. Ensure you sit the marshmallow on its side so the rounded part is at the top. Drape fondant circles over the marshmallows, covering the cupcakes. Using the blunt end of a toothpick or skewer, make two holes for the eyes (until you reach the marshmallow underneath) then fill with a dot of black gel decorating pen. So cute!
This is a good standard cut-out cookie recipe. Roll these out relatively thinly (1/2 cm) before baking or they'll be too thick to wedge into the cupcake.
125g dairy-free margarine, softened
1/2 cup (115g) caster sugar
1/4 cup (60ml) rice/soy milk
1 tsp vanilla extract
1 1/2 cups (225g) self-raising flour
1/2 cup (70g) plain flour
black and green Queen food gel writing pens
Preheat oven to 180°C. Line baking trays with non-stick baking paper.
Use an electric beater to beat the margarine and sugar until pale and creamy. Beat in milk and vanilla extract. Fold in the flours.
Press the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes to rest.
Roll out one portion of dough on a sheet of non-stick baking paper to about 1/2cm thick. Cut out tombstone shapes (freehand) and place on the trays.
Bake for 5-8 minutes or until light golden.
Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
Repeat with remaining dough (or freeze for more cookies another day).
Pipe RIP on tombstones then insert into cupcakes. Add some green grass to the edges of the tombstone.