I recently found out through my readers that in some parts of the world like Australia, Halloween isn’t celebrated on a big scale.
This was surprising news to me coz Halloween is the best day ever and I can’t believe you guys are missing out !!!!
Do you guys have some other day dedicated to spookiness and terrors?
Please Please Please say yes… coz if not, then you need to fly out to the States so I can throw all of you the ultimate spooky Halloween party! lol.
Today, I am sharing the “bestest” recipe for pumpkin spice cupcakes with white chocolate rosewater buttercream icing! Wow! that was a mouth full….lol
You really must make these cupcakes and frosting even if you chose to skip the decorations…people ask for my recipe every time I make them
I think one of the most common cake/cupcake decorations I see around Halloween time are spiders and webs. I have seen countless variations…all of them as cute as can be!
This was my take on them…
They are also very easy to make. No need for fondant or fancy tools. All you need is melted chocolate and sprinkles. How easy … eh?!
Let’s get started with the cupcakes first. To make them, you will need the following ingredients:
2 1/4 cups all-purpose flour
1 1/3 cups sugar
1/2 cup butter, softened
1 pack butterscotch pudding (3.25oz)
1 cup canned pumpkin
3/4 cup fat free milk
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder
1/4 tsp allspice powder
1/4 tsp nutmeg powder
1 tsp good quality rose water (for a more fragrant cupcake...you can add 1 tbsp)
And here are the steps:
Add butter and sugar in a deep bowl and mix for 5 minutes.
Then, add eggs and mix until well-blended.
Add butterscotch pudding and pumpkin puree and mix again.
Now, add flour, cinnamon powder, nutmeg powder, allspice powder, baking powder, baking soda and rose water. Mix again.
It gets hard to mix since the batter is thick. So, start adding milk slowly…
…until everything is mixed properly.
Don’t worry if the batter still seems thick…it’s supposed to be thick and should not be “runny.”
Scoop out batter into cupcake liners and bake for 20-23 minutes at 350 degrees or until an inserted toothpick comes out clean.
I usually get more than 24 cupcakes and end up with 28.
I paired these cupcakes with white chocolate rosewater buttercream icing …it was a divine combination.
I didn’t get a chance to take pictures. But, I will give you the recipe and add pictures when I make it again.
My recipe is slightly modified from Wilton’s white chocolate buttercream icing.
You will need the following ingredients:
18 ounces (3 6 ounce pkgs) white baking chocolate coarsely chopped
1/4 cup milk
1 1/4 cup solid vegetable shortening
1 cup butter
1 tablespoon rose water (you can add more or less according to your preference)
6-8 cups powdered sugar (I tend to stop around 6 cups coz 8 cups is just wayyyy tooo sweet for me but you can add the full 8 cups if you like)
An additional 1/4 cup milk (This is optional. More or less or none may be needed depending on the consistency you want)
And here are the steps:
Heat chocolate in the microwave for about 1 minute. Then, add 1/4 cup milk and heat again until the chocolate is completely melted.
Don’t over-heat!!!! You don’t want to burn your chocolate. Also, every few seconds, take out your bowl from the microwave and give it a little stir.
Note: Every microwave is different and heats differently. These timings work for me. They may vary for your microwaves.
In a separate bowl, cream butter and shortening with an electric mixer.
Add powdered sugar (one cup at time) and continue mixing.
Don’t forget to scrape sides and bottom of bowl.
Now, add the melted chocolate and mix everything until it’s well blended.
If you are satisfied with the consistency, then great… your icing is ready.
If the icing appears dry OR too firm, start adding adding milk (little at a time) while mixing until you are satisfied with the consistency.
TIP 1: You can use heavy cream instead of milk. Some people I know also use half and half or evaporated milk. Basically, use whatever flavor you like.
TIP 2: I always find it easier to pipe or even ice my cakes after I have allowed my icing to chill in the refrigerator for about 30 minutes.
Anyways, now that your cupcakes and icing are ready, let’s move on to making chocolate webs and spiders…
Here are the steps to make your own spider webs:
Melt some white chocolate and pour into a squeeze bottle.
Line a cookie tray with parchment paper and draw an “x” with your squeeze bottle.
Then, make a “plus” sign.
Now, connect the lines. Start on the inside and work your way outside.
Make sure the lines you are drawing are thick coz if not, the web will not be strong.
Follow steps for 1-4 as many times as you want. Then, place your tray in the freezer for 5 minutes.
When you take it out, the chocolate spider webs will be hard. Gently, use a spatula to remove the spider webs from the parchment paper.
And you will end up with lots of chocolate webs!
It’s always a good idea to make more than what you need coz some webs always break when you are removing them from the parchment paper.
Here are the steps to make your little spiders:
Melt some dark chocolate or milk chocolate and pour into a squeeze bottle.
Line a cookie tray with parchment paper.
Pour a “dot” of chocolate on the parchment paper. This will be the body of the spider.
The diameter of my “dot” was about 1 inch. You can make yours bigger or smaller as you please.
Before your “dot” hardens, attach some chocolate vermicelli sprinkles to the sides.
These will be the legs of your spider.
Also stick some small sprinkles to the top of the “dot.”
Pop your tray in the freezer for 5 minutes and carefully, peel away the parchment paper.
And your spider is ready.
Follow steps 1-3 as many times as you want and don’t forget to make extras
Since your your webs and spiders are ready now, all you need to do is put everything together…
Use a spatula to ice your cupcakes … don’t be neat. Give it a slight roughness.
I did this by placing my spatula flat on my iced cupcake and then just lifting it up randomly and those tiny peaks formed.
Stick your web into the center of the cupcake and use a bit of melted chocolate to attach a spider to the web or you can just place it on the cupcake. Entirely up to you
And you are done!
Fun to make and tastes DIVINE! These are the softest, moistest cupcakes I have ever made. So, please try them out…
I am also linking these cupcakes to Roxana’s chocolate party. Check out the details and come join the party
Ciao for now my sweeties… I will be back next week with another Halloween treat
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