My kids where waiting for Halloween to go on trick or treat especially my daughter, but sadly we won’t do it as they got a virus and the doctor said we shouldn’t go in public because it is contaminating. What are the chances?! Halloween is once a year and they got ill on that week!
We did some dressing up and they painted Halloween ceramics and I baked some cupcakes all in the spirit of Halloween.
For this occasion I baked a batch of vanilla cupcakes -which once again has proved to be a perfect base as it is plain but delicious and easy to make.
The frosting is made from white chocolate ganache with chestnut puree. When I use chestnut puree in a recipe I usually just whip it with double cream, but this time I made a white chocolate ganache first (the previous day) and then whipped up together. Very good and dense!
The Halloween toppings are stickers from Hobby Craft. No way I could find the time to make sugarpaste decorations, although I had some good ideas, but I will save it for next time.
In the end I sprinkled black glitter on top for that extra special Halloween touch.
-125 g butter, softened at room temperature
-1 cup brown sugar
-1+1/3 cup flour
-1/3 cup milk
-2 teaspoon vanilla extract
-pinch of salt
-2 teaspoon baking powder
-300 ml double cream
-150 g white chocolate
-250 g chestnut puree (mine is from Hungary, it comes frozen, it is pure chestnut, naturally sweet, so no need to add sugar)
-black gemz glitter
-Halloween stickers and tooth pricks to attach them
Preheat the oven to 160 C (in my case I turn the gas on mark 7). Line your cupcake pan with the cases. In a bowl, use an electric mixer on high speed to cream the butter and sugar together until it’s light and fluffy. Add the eggs and mix well.
Add the vanilla, flour and milk, and beat with the electric mixer until combined, but be careful DO NOT OVER-MIX, because it will become dry and sort of a bread (take Laura Vitale’s word for that 🙂
Use an ice cream scoop -if you have, and divide the mixture evenly in your cupcake cases, but fill them only 3/4.
Bake them for around 20 minutes, half way through you can turn your tray in the oven, but NEVER open the oven in the first 10 minutes of baking, this is important!
Take them out from the oven, but leave the cupcakes in the pan for about 5 minutes before you transfer them on a wire rack.
For the frosting (need to be done the day before or at least 6 hours ahead to allow time to cool), put the double cream in a deep pan, add the white chocolate broken into pieces and stir until completely melted, then put it away to cool. Eventually put it in the fridge over night. When they have cooled you mix it with the chestnut puree using an electric mixer.
My Halloween Baby in her scary costume 🙂