I made this :ghost: Halloween cupcakes for my daughter and her classmates from school.
As you can see, some are pumpkins, ghosts, mummys, eye bulbs, and spider webs with spiders. It was fun making them. They turned out pretty cute! :pumpkin:
These Chocolate Vegan Cupcakes are filled with butter-cream icing and are covered with Marshmallow Fondant. They are Super Moist and Yummy!!
Ingredients (use vegan versions):
1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this— making a great big mess.
4. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn’t even have to be greased.
5. Bake at 350 degress Fahrenheit for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!! As you can see above!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Makes: 1 9×9 cake, Preparation time: 15 minutes, Cooking time: 30 minutes
- 2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels – divided use
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup LIBBY’S® 100% Pure
1/2 cup vegetable oil
1/2 cup milk
3 large eggs
1/2 cup Halloween candy corn (about 40 to 50 pieces)
1 (16-ounce) container prepared white frosting
- Preheat oven to 350ºF (175ºC). Paper-line 20 muffin cups.
- Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Combine flour, baking soda and salt in small bowl. Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until smooth. Beat in melted chocolate. Stir in flour mixture. Spoon into prepared muffin cups, filling 2/3 full.
- Bake for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to racks to cool completely. Frost cupcakes and top with pieces of Candy Corn Bark.
- For Candy Corn Bark and Frosting: Line baking sheet with wax paper.
- Microwave remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Pour onto prepared baking sheet. Spread into 8-inch square. Sprinkle with candy corn. Tap sheet several times to settle candy corn into chocolate. Refrigerate for 20 minutes or until firm. Break into 20 pieces.
- Combine frosting with red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white.
Makes 20 cupcakes.
Estimated Times: Preparation 20 min |Cooking Time 22 min | Cooling Time – 30 min cooling |
Tip: Bark can be made the day before hand and kept in the refrigerator.
This cake is a medium size chocolate cake covered in marshmellow fondant. The pearls I piped with butter-cream icing and the bow I made it out of gum paste.
It turned out pretty cute! :-))
“My Dinasour Cake”
This is a 2 layer ” Perfectly Chocolate Cake” filled with creamy butter-cream icing and covered with marshmallow fondant. The cupcakes are chocolate as well and topped with butter-cream icing to match the Dino!! This was made for a Birthay Party and it was a success!!
This is a 2 tiered banana flavored cake, filled with butter cream icing and covered in marshmallow fondant.I also made all the flowers out of marshmallow fondant.
This made a wonderful Thanksgiving Cake!
Instead of cake and ice cream, try a birthday party dessert inspired by both. This gooey trifle overflows with layers of vanilla cake, vanilla pudding, whipped cream, bananas, and drippy chocolate sauce.
Serves 10 to 12
- FOR THE PUDDING
- 2 tablespoons plus 2 teaspoons cornstarch
- 1/2 cup granulated sugar
- 1 pinch of salt
- 2 large eggs
- 2 cups whole milk
- 1 tablespoon unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
- FOR THE WHIPPED CREAM
- 2 cups heavy cream
- 1 tablespoon confectioners’ sugar
- FOR THE ASSEMBLY
- Yellow Cake, baked in two 8-inch round cake pans
- 4 large bananas, peeled and halved crosswise then lengthwise
- 1/2 cup store-bought chocolate sauce, warmed
- 1 maraschino cherry, for decorating
- Yellow sprinkles, for decorating
- 1/4 cup toasted walnuts, chopped (optional)
- Make the pudding: Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 tablespoons granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.
- Whisk together milk and remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.
- Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30 minutes. Pudding can be refrigerated in an airtight container up to 3 days.
- Make the whipped cream: Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners’ sugar. Beat until stiff peaks form.
- Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high). Spread with 1/2 cup pudding, then with 3/4 cup whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating final banana layer with a dollop of whipped cream. Drizzle with chocolate; top with a cherry. Sprinkle with sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls. Serve immediately.