Hi all! I hope you are getting ready for Halloweeeen!
I decided to create a couple of themed sweet treats, for both children and adults!
I made ghost cupcakes, alongside chocolate orange mousse ‘pumpkins’ to satisfy every sweet tooth in the family. Both are equally as fun, delicious and surprisingly easy to make!!
Makes approximately 24 cakes
- 150g Butter
- 150g Caster Sugar
- 3 Eggs
- 1/2 tsp vanilla extract
- 150g gluten free self raising flour blend (I am using Doves farm)
- 1tbsp Milk
- Approx 24 paper cases
- 75g Icing sugar
- 1tsp boiling water
- Bag of white mashmallows
- Tube of fine black writing icing
- Preheat the oven to 200°C/Fan180°C/400°F/Gas 6.
- Beat together the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla. Followed by the flour and milk.
- Spoon the mixture into the paper cases, until about half full (they will rise and ideally you are looking for a flat surface to ice).
- Bake for approx 10/12 mins until golden brown.
- While your cakes are cooling, take your white marshmallows and turn upside down (so the larger end is facing up) and cut a slice off the back, to form a flat surface for the marshmallow to sit. Then on the reverse side ice on the eyes / nose / mouth – you can design them however you like!
- Mix together the icing sugar and water to form a thick icing (if it looks too runny, add more icing sugar). When the cakes are fully cooled, ice the tops in a small circle. Before the icing goes hard place your marshmallow ghost in the centre. Leave to set.
Chocolate Orange Pumpkins
Makes 8 (half the measurements to make 4)
- 225g (8oz) high quality milk chocolate
- 300ml Double Cream
- 45g caster sugar
- 5 eggs
- 1 tablespoon fresh orange juice (smooth)
- 8 oranges
- 1 teaspoon of orange zest (gathered from the base of the 8 oranges)
- Mint leaves
- Black marker pen
- Break up the chocolate and gently melt it in a simmering bowl of water. Once completely melted and smooth, set aside to cool.
- Zest the bottom of the oranges, this will not only provide you with the zest you need for the mousse, but create flat bases on the oranges to make them more stable and less likely to roll. Careful you do not go through the skin of the orange and create any holes that the mixture could leak through.
- Separate the egg whites and whisk in a clean bowl until soft peaks form. Add in the sugar and mix vigorously for another 30 seconds, until the mixture is stiff and glossy.
- Whisking hard again, combine the chocolate mixture with 1/3 of the egg whites, to loosen the mix. Then add in the rest and fold until just combined (the mixture will be streaky).
- Add in the orange juice, zest and cream and fold together until smooth.
- Hollow out your oranges by cutting off the top and scraping as much out as possible. I used scissors to cut out / remove tough bits from the inside.
- Wipe the oranges from any juice so the exteriors are dry, then draw your pumpkin faces on the outside with a thick black marker pen. Next spoon or pipe your mixture into your oranges until nearly touching the top. Stick the lids on and a mint leaf on top of each one to finish off. Put in the fridge to set for approx 1 – 2 hours.
- If you have any left over, you can just stick it in jars to hand out to friends and family before Halloween!
I hope you love these not so tricky treats as much as I do!