Hallowe'en Decorative Cakes

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Hallowe'en Decorative Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
12
For the cupcakes
0.333 cup
butter (softened)
1 cup
1 pinch
1 teaspoon
1
cup
1 teaspoon
2 ½ cups
2 teaspoons
¾ cup
3 ounces
Dark chocolate (55% cocoa solids, grated)
To decorate
4 tablespoons
Apricot Jam (jelly)
40
12
mini chocolate marshmallow biscuit
12 pieces
black and white Licorice candy (halved)
24
How healthy are the main ingredients?
sugarsaltegg

Preparation steps

1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.
2.
Beat the butter with the sugar, salt and vanilla in a mixing bowl until creamy. Beat in the egg followed by the milk and vinegar.
3.
Sift in the flour, baking powder and cocoa and stir into the butter mixture until blended. Stir in the grated chocolate.
4.
Spoon into the paper cases and bake for about 20 minutes until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
To decorate: brush the centre of the cakes with a little apricot jam and attach the cookies for the 'body'. Attach the liquorice strips for the 'legs' with a little apricot jam. Affix the liquorice candies and sugar pearls for the 'eyes' using a little apricot jam.