Halloween Special: Creepy Broken Glass Cupcakes!

Halloween Special: Creepy Broken Glass Cupcakes!

Halloween Special: Creepy Broken Glass Cupcakes!

Hello Everyone! Where do I even begin? Well, how about I start off by wishing everyone a Happy Halloween! So one day, probably about a few weeks ago, I was browsing through my Reader page on WordPress and going through some of the recipes of other bloggers/writers that I follow. I came across a recipe over at Easy Baked which, if I can recall, were for some sort of cupcakes all decked up for Halloween. I really loved the bright purple, orange, and green colours that Ruthanne used to decorated her Halloween-inspired baked goodies. It was from there that I followed a link to her Creepy Broken Glass Cupcakes and I knew from that very moment that I had to tackle that recipe.

I haven’t seen anything quite like that before, and I thought it would be a nice, and fun baking activity on a Sunday afternoon (yes, I actually baked this last Sunday only because I knew I would have time to do so during the week leading up to Halloween, nor on Halloween Day). Also, Ruthanne notes that this is not an original idea of hers as she has seen many examples of these cupcakes online, but rather she made it her goal to create this recipe in the easiest way possible with fewer steps.

Halloween Special: Creepy Broken Glass Cupcakes!

Anyway, this recipe gave me a bit of a headache – well, just the broken glass candy part, and a little bit of the red velvet cupcake as well. Let’s just say that with the red velvet, it did not rise as I had wanted it to or hoped, and it wasn’t very red because of the lack of colouring (I used less because my bottle of red ran out). I had actually attempted to make this recipe 2 weeks ago, but because I was so defeated and tired by the end of the afternoon, I gave up and decided to try it out again the following weekend. At least when I tried that week, I managed to get 50% of the recipe done – the frosting and edible blood. I just kept them in the fridge until the following week when I rebaked my muffins and gave the broken glass candy another go (still was not perfect, but made do with what I had).

Basically, with the glass candy, I couldn’t get the sugar to harden – as in it was mushy as still syrup-like. Apparently, as I read in the comments section of Ruthanne’s blog, another person had the same problem and it was purely because the sugar wasn’t cooked for long enough. So make sure that if you want to try this recipe out, cook it just enough so that you won’t get a mushy mess! But obviously not for too long as it will turn amber in colour which, in this case, is not what you want.

Halloween Special: Creepy Broken Glass Cupcakes! Ingredients

PREP TIME 20 MINS | COOKING TIME 25 MINS | SERVES 12 CUPCAKES

INGREDIENTS

For the cupcake batter

  • 185g butter, at room temperature, plus extra melted, to grease
  • 125ml buttermilk
  • 2 large free range eggs
  • 2/3 cup caster sugar
  • 1/2 cup self-raising flour, sifted
  • 1/4 cup plain flour, sifted
  • 2 tbsp cocoa powder
  • 2 tbsp red food colouring
  • 1/4 tsp baking soda

For the cream cheese frosting

  • 250g cream cheese, at room temperature
  • 60g butter, at room temperature
  • 1/3 cup icing sugar, sifted
  • 1/4 tsp vanilla extract

For the ‘broken glass’

  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 tsp clear food flavouring (I used lychee)

For the edible ‘blood’

  • 1 can (395g) sweetened condensed milk
  • 1 tbsp red food colouring
  • 1 tsp clear flavouring (I used lychee)
  • Black food colouring

Halloween Special: Creepy Broken Glass Cupcakes!

Halloween Special: Creepy Broken Glass Cupcakes!

METHOD

A tip before starting off: Make the decorations first, the candy glass and edible blood, as you can keep them in the fridge until just before decorating your cupcakes for your party. They can both keep for several days so you can definitely make them ahead of time.

  1. Broken Glass Candy
    • Cover a baking tray with wax paper and grease it liberally with cooking oil spray, or alternatively you can grease it with some butter if cooking spray is not readily available in your pantry.
    • Place the granulated sugar and corn syrup into a microwave safe bowl and mix them together. Cover the bowl with plastic wrap microwave on high for about 3 minutes. Remove from the microwave and CAREFULLY (beware of the hot steam!) remove the plastic wrap. Stir well and cover again with fresh plastic wrap. Microwave again for another 3 minutes, but check the mixture after about 2 minutes just to make sure that it hasn’t coloured – if you cook the sugar/syrup mixture for too long, it will be amber in colour instead of a nice clear glass you want.
    • CAREFULLY remove the bowl from the microwave and CAREFULLY remove the plastic wrap. The mixture will be very hot and sticky so be cautious as to not touch any of the hot candy! Pour the mixture over the greased wax paper and allow it to sit and harden completely (will take a couple of hours).
    • When the candy has hardened, tap a knife into the ‘glass’ to break it into sharp pieces (do be careful at this point because the pieces are actually quite sharp themselves!), and push the pieces up off the was paper and onto a plate.
    • The glass candy can be kept in a ziplock bag or an airtight container for about a week. Moisture (including the moisture from the frosting on the cupcakes) will eventually start to break the glass candy down.
  2. Edible Blood
    • In a small bowl, add the sweetened condensed milk and mix in the flavouring and red food colouring (a bit at a time) until you get a brilliant red colour. Add a tiny bit of black as the colour can go a long way! Mix and adjust until you get a nice dark red colour.
    • Spoon the ‘blood’ into a ziplock bag and seal tightly. Keep refrigerated until use.
  3. Red Velvet Cake Mix
    • Preheat oven to 180C (350F or gas mark 4). Line a 12 hole muffin pan with black paper cases.
    • Sift the baking soda, cocoa powder, plain flour, self-raising flour into a medium-sized bowl and set aside.
    • Meanwhile in a large bowl, cream the butter and the sugar using an electric handheld mixer. Mix until pale and creamy. Add the eggs and beat on slow speed, making sure that it’s all blended in. Add the flour mixture into egg mixture and gently fold it in. Finally, add in the buttermilk and red food colouring. Mix together.
    • Spoon the batter into the prepared muffin cups, filling them 3/4 of the way and bake in the oven for 20-25 minutes or until cooked through. To check if they are done, insert a toothpick in the centre of the muffin.
    • Once done, remove from the oven and allow to cool down for about 5 minutes, then transfer them out of the muffin pans and onto a wire rack to allow them to cool down completely.
  4. Cream Cheese Frosting
    • Smooth the butter, cream cheese, and vanilla together using an electric handheld mixer. Fold in the icing sugar, and then use the mixer again to beat it until it is light and fluffy.
    • Place the frosting into a ziplock bag and refrigerate until use.
  5. Assembly & Decoration
    • Place some parchment paper on your work surface to protect it from all the red colouring from your edible blood, or alternatively you can use a platter or tray that you will be serving the cupcakes on.
    • Snip off a corner of your ziplock bag of frosting and pipe onto the cooled cupcakes. Press 2 to 3 pieces of the glass candy into the top of each cupcake.
    • Snip off a corner of your ziplock bag of edible blood and drizzle over the top of each cupcake and glass candy, allowing it to drip down the sides of both.
    • Serve the same day after decorating, with plates and forks or else you will have red fingers! Enjoy a bloody delicious dessert and a very Happy Halloween to all my family, friends, and followers!

Cupcakes taste best on the same day, though they may be stored covered tightly at room temperature for 3 days (undecorated) or in the refrigerator for 5 days.

Halloween Special: Creepy Broken Glass Cupcakes!

Once again, a very Happy Bloody Halloween to all my family, friends, and followers! I will be back on Tuesday with a new theme for the month of November so stay tuned!

BON APPÉTIT

– Ally xx

myTaste.com

Lemon & Blueberry Layer Cake

Lemon & Blueberry Layer Cake

Happy Birthday Angela

Hello Everyone! Today won’t be a Review Sunday as I have a special post for you tonight! Today is my sister, Angela’s, 21st Birthday! I can’t believe that she is my not-so-little sister anymore! How time flies by so quickly. I’m glad that after 4 years of being away, I get to spend today with you! Hope you have the most wonderful of birthdays and hope you like my cake that I made for you! Lots of love, Ate Ally ❤

Lemon & Blueberry Layer Cake

I have never made this cake before, and unlike the original recipe, she uses plain all-purpose flour while I used plain wholemeal flour. The reason? I didn’t have enough plain flour and I didn’t want to go out to the grocers to buy more, plus I still had a brand new pack of wholemeal flour and decided to give that a go! It still tasted great, but the cake was a bit crumbly when I cut into it, but maybe it was because I may have over measured the flour a bit (as Sally says not to in her recipe… Oops)! Check out the original recipe from one of my favourite bakers: Sally’s Baking Addiction.

Lemon & Blueberry Layer Cake Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 8-10

INGREDIENTS

For the cake batter

  • 230g unsalted butter, softened to room temperature
  • 4 large free range eggs, at room temperature
  • 3 cups plain wholemeal flour, sifted
  • 1 & 1/2 cups blueberries, fresh or frozen
  • 1 cup buttermilk*
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tbsp baking powder
  • 1 tbsp wholemeal flour
  • 1 tbsp vanilla extract
  • 1/2 tsp ground sea salt
  • Zest and juice of 3 medium-sized lemons

*Rather than purchasing a whole carton of buttermilk from the store and worrying about what to do with the leftovers before it starts to go bad in the fridge, making your own buttermilk is as simple as 1, 2, 3. Simply measure 1 tbsp of fresh lemon juice (alternatively you can use white vinegar) in a measuring cup and then fill the rest up with full cream milk until you reach 1 full cup. Stir it around, let sit for 5 minutes, and it will be ready to use!

For the zesty cream cheese frosting

  • 1 package (250g) cream cheese, softened
  • 100g unsalted butter, softened
  • 1 & 1/2 cups confectioners’ sugar
  • 1-2 tbsp lemon juice

To decorate

  • Confectioners’ sugar
  • Fresh blueberries
  • Lemon slices and zest

METHOD

  1. Preheat the oven to 180C (about 350F or gas mark 4). With a little bit of butter, grease the bottom and sides of three 8.5-inch cake pans and set aside.
  2. Make the cake batter: Using a electric handheld or stand mixer beat the butter on high until creamy (takes about a minute), then add the granulated and brown sugars. Continue to beat on medium-high speed until creamed, about 2-3 minutes. Add in the eggs and vanilla extract, and beat on medium for a further 2 minutes until the mixture is well combined. Don’t forget to scrape down the sides and bottom of the bowl as needed. Set aside.
  3. In a separate medium-sized bowl, add the wholemeal flour, baking powder, and salt, and toss together. Slowly add the dry ingredients to the wet ingredients and beat on low speed for about 5 seconds, and then add in the buttermilk, lemon juice, and zest. Remove from the mixer and stir lightly until everything is just combined.
  4. Spoon half of the batter evenly into the three prepared cake pans. If using frozen blueberries, do not thaw as they will bleed into your cake batter. Toss the blueberries in about a tablespoon of flour as well – this way they won’t burst inside and turn your cake purple. Divide the blueberries equally between the three cake pans. Top with the remaining batter equally between the three.
  5. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took about 30 minutes, and I even left it in the oven for a further 5 minutes with the heat off. Remove from the oven and allow to cool completely before frosting.
  6. Make the frosting: Using an electric handheld mixer, beat the cream cheese and butter in a small bowl until smooth. Then beat in the confectioners’ sugar and a few frozen blueberries.
  7. Assemble: Place one cake layer on a serving plate and spread with about 1/3 cup of frosting. Top with the second layer of cake and again spread with another third of the frosting. Top with the last layer and frost the top and sides of the cake. Decorate with fresh blueberries, lemon slices and zest, and a touch of confectioners’ sugar. Store in the fridge before serving. Enjoy!

Lemon & Blueberry Layer Cake Process

Lemon & Blueberry Layer Cake

BON APPÉTIT

– Ally xx

myTaste.com

Breakfast Muffins: Spiced Carrot

Breakfast Muffins: Spiced Carrot

Hello Everyone! Back with another muffin (borderline cupcake) recipe for you! This week, I decided to whip up some lovely spiced carrot muffins while Jialing made some yummy raspberry and white chocolate muffins with a lemon crumb top. I had a bag of about 400g of baby carrots sitting in the fridge, given to me by my housemate Vidhya before she flew off to South Africa. She was telling me how she went out and bought a lot of food, not realising that she’d be jetting off in a few days for a month. So hence why I got the bag of carrots! Now, for those of you who don’t know me that well, I am actually not a fan of carrots. There’s just something about the taste (raw and/or cooked) that I don’t like. I remember how I’d use to add it to my stir-fry just for the colour. I’d eat a slice or two and I’d just be like, no. So when I got this bag of carrots, I had no idea what I was going to do with them. I wanted to give them to Lydia, but I know for a fact that she also does not like carrots. She only eats them because she knows it’s good for your eyes. But other than that, she tries to avoid eating them too.

Breakfast Muffins: Spiced Carrot

Solution? Spiced Carrot Muffins! At least this way I won’t taste much of the carrot… I hope. And I still even have 3-4 baby carrots lying in my fridge! No clue what to do with them next. In the end I think my Spiced Carrot Muffins turned out to be Spiced Carrot Cake Cupcakes because I decided to top the muffins with a yummy cream cheese frosting (I know, so much cream cheese for the past week – for those of you who didn’t see it, I made a Red Velvet Cheesecake on the weekend for my birthday!) I know, this week I was supposed to make savoury muffins as I was unintentionally alternating between sweet and savoury. I feel like it’s a mix? Remove the cream cheese frosting and you have a sort of savoury muffin? Maybe. Please also check out the original recipe over on Williams-Sonoma. The original recipe uses raisins, and if you know me, another thing I don’t like. So add them if you want to (about half a cup), otherwise, I replaced them with roughly chopped walnuts. I also tweaked up the spices by adding ground allspice, cloves, and nutmeg. Much yumminess indeed!

Breakfast Muffins: Spiced Carrot Ingredients

PREP TIME 15 MINS | COOKING TIME 15-18 MINS | MAKES 12 MUFFINS

INGREDIENTS

For the muffin batter

  • 2 cups all-purpose flour
  • 1 & 1/2 cups carrots, peeled and finely shredded (2 large carrots, or 4-5 baby carrots)
  • 2 large free range eggs
  • 1 cup buttermilk or sour cream
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup walnuts, roughly chopped (optional)
  • 6 tbsp unsalted butter, melted
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

For the cream cheese frosting

  • 250g cream cheese, at room temperature
  • 60g butter, at room temperature
  • 1/3 cup icing sugar, sifted
  • 1/4 tsp vanilla extract

METHOD

  1. Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
  2. Add the flour, baking powder, baking soda, salt, and spices into a large bowl and stir together until combined. In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk, and then butter.
  3. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. Fold in the carrots and walnuts just until evenly distributed (reserve some for decorating later).
  4. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for about 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Once done remove from the oven and set aside to completely cool down.
  5. Meanwhile, as the muffins bake in the oven, smooth the butter, cream cheese, and vanilla together using an electric handheld mixer. Fold in the icing sugar, and then use the mixer again to beat it until it is light and fluffy. Place the icing mixture into a piping bag (or a regular zip lock bag if you don’t have one in handy like me, and snip off a corner to allow the frosting through). Frost the muffins/cupcakes, and top with some crumbed walnuts and shredded carrots.

Breakfast Muffins: Spiced Carrot

I think I may have gotten Lydia into a dilemma; she now can’t choose between my Banana and Cinnamon Crumb Top Muffins, my Pumpkin and Cheesecake Muffins, and now these babies!

BON APPÉTIT

– Ally xx

myTaste.com