Thursday, 31 October 2013

Vampire Teeth Cookies

Decided to make a scary mouth for this halloween. This cookies is so easy to assemble.  All ingredients are ready made which can be obtained in any supermarket.

  • packet of hob nobs, any flavour
  • mini marshmallow
  • silvered almond, cut to look like fang
  • some buttercream icing mixed with red colouring. You can buy a ready made from Betty Crockers and put into a pipping bag. Cut the tip off to make a small hole.

Cut the biscuits into half. Then pipe the red icing along the edges of the biscuits. Arrange 6 mini marshmallows along the icing and add one marshmallow in the centre so that the biscuit hold properly.  Ice the other side of the biscuit and place over the marshmallows to make it looks like a mouth.
Add a little icing on the almond and stick onto the marshmallow to make it looking like a fang.

Happy trying !!!!!

Creepy Eyeball Cupcake

                     HAPPY HALLOWEEN !!!!!

Screams of delights will accompany these eye-catching cupcakes. Who needs candy when you can bake a batch of these creepy Halloween cupcakes?
For the chocolate cupcakes:
  • 140g butter, softened
  • 250g castor sugar
  • 2 medium size eggs, lightly beaten
  • 1 tsp vanilla extract
  • 150g plain flour
  • 75g self raising flour
  • 1 tsp bicarbonate of soda
  • 50g cocoa powder
  • 200ml buttermilk or plain yoghurt
For the buttercream icing:
  • 140g butter, softened
  • 280g icing sugar
  • 2 tbsp milk
For decoration:
  • gummy eyeballs for supermarket


Preheat the oven to 180C/160C for fan oven. Line 12 muffin tins with muffin cases.

For the cakes: beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg.

Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl.

Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth.

Place a dessert spoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch.

Place in a wire rack to cool. This makes about 18 cupcakes

For the buttercream icing: beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar and milk and beat the mixture until creamy and smooth.

Take 5 tablespoon full of the ready buttercream icing and add red colouring. Mix well and put into a pipping bag. Set aside. This will be used to for the blood shot.

Iced the cool cupcakes with the buttercream icing. Add a gummy eyeball in the centre of the cake. Then pipe the red icing to decorate the cupcakes looking like blood shot

Sunday, 6 October 2013

Jam Doughnut Muffins

This jam doughnut will not stay long on the cake stand!!!! They are yummy

Use a silicone muffin tray for these muffins so they pop out easily or place in a metal tray without paper cases.

  • 200g butter, softened
  • 200g caster sugar
  • 3 eggs
  • 300g self raising flour
  • 100ml sour cream or creme fraiche
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 12 tsp strawberry jam
  • 3 tbsp caster sugar to dust

Set the oven to 180C/160C for fan oven.

Beat the butter and sugar together until light and creamy, then beat in the eggs one at a time until smooth. Add remaining ingredients and beat well until just smooth.

Place a little of the mixture into each muffin hole. make a dimple the centre of each cake with a teaspoon, then add a teaspoonful of jam to each one. Top with a little more mixture, and spread to make sure the jam is covered.

Bake for 25 minutes until risen, golden and just firm to the touch.

Allow to cool for 10-15 minutes then remove from the moulds and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.