Happy Halloween! My apologies for the long-term absence here in the blog world – but you will be seeing more of me, starting now!
I haven’t baked in awhile, but at about midnight last night my mom called and ever-so-subtly mentioned that she would like to have a Halloween cupcake to give my nephew. Well, “a” Halloween cupcake turned into two dozen cupcakes, a dozen cakesicles, and one layer cake. …Kind of forgot just how much batter that recipe made!
Pinterest inspired the spider cupcakes, but instead of gumballs and licorice, I used Whoppers, sixlets, and melted chocolate chips for the legs (just carefully melt the chocolate in the microwave – spoon it into a ziploc bag, snip off a tiny tip and squeeze away).
The mummy cakes were an afterthought. Over the summer, I bought an electric cakesicle maker on clearance for about $5 (because I have no self-restraint when I find a deal). It has taken me months to find a use for it, but this was perfect… and now it can go in the garage sale box, ha. If you don’t have one of these gadgets, simply make a thin cake in a square or rectangle pan and cut pieces to the right shape. Pipe on buttercream in zigzags and add some eyes!
I’ve shared chocolate cake and icing recipes on the blog before, so I won’t repeat them here – but I do want to re-share my favorite baking tip – try replacing your all-purpose flour with whole wheat pastry flour! Unlike regular whole wheat flour, whole wheat pastry flour lends a lighter texture and flavor, so you can use it to replace ALL of the flour in your recipe! Bob’s Red Mill is the brand I buy at my local grocery store.
I’ll be back soon with some autumn photos and adventures in making wild grape wine (and that dang raspberry brownie recipe I’ve mentioned about 10 times)!
Hope you’ve satisfied your sweet tooth today!