Tag Archives: Halloween

Chocolate Orange Cupcakes

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In the spirit of Halloween I decided to make some spooky  treats. I started off making a batch of 24 which then turned into a batch of 40.. this is what you get from experimental recipes!

Last Halloween was spent in South Koreas dressed as a pumpkin dancing around, so this year makes a nice change with these simple and sophisticated cupcakes. (This makes 40! lol)

What you need:

4 large eggs, cracked open, 2 tsp vanilla essence, 125g caster sugar, 125g dark brown sugar, 350g melted Butter, 250g self-raising flour, 1tsp Baking Powder, Zest of Orange, 125g melted Milk Chocolate

Frosting:

600g Icing Sugar, 200g of soft butter, 200g melted white chocolate, 2 tsp Orange Essence, 2tsp Orange Colouring

Preheat the oven to 180C

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First have two bowls, one with the dry ingredients (sugar, flour, baking powder) and one with the liquids (eggs, melted chocolate, melted butter. beat the liquid bowl until thick then add to the middle of the dry bowl and beat as hard as you can (or if you are lucky use an electric mixer ). Then once its combined well spoon into cases, 1/2 full, and bake for 18mins, leave to cool on a rack.

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The frosting tastes great, simply mix everything together and pipe on top… yum!

This was actually my first time icing using a piper, and I am pretty happy with the result !

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Pumpkin Pie (Gretchen Inspired)

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While I was living in South Korea I made many American friends who were living there. One of them was Gretchen, I remember around American Thanksgiving time she told me how amazing Pumpkin Pie was and it was a shame she could not make any because people in Korea rarely have ovens. So Gretchen and I hopped on a train for two hours in search for the mythic pie, but atlas we never found. So now I am back in England and that time of year has come around again so I have decided in honour of my friend to have a go at making Pumpkin Pie…. here goes lol

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First I decided to use a real pumpkin and not the canned kind. Unfortunately I could only get the Halloween kind, which is o.k just make sure you get as much water out of the pumpkin as possible (I will explain later). First I chopped the pumpkin in half and took out all the seeds and stringy bits. Then chop up into smaller slices and steam, it probably will take around 10-20 mins but you know when it is done because the pumpkin with be bright orange and the skin will just slid off the flesh.. yum! Now when that was all nice and soft, to take out all the water I took the flesh and put it in a cloth and made a bundle and squeezed all the excess water out. Finally put in a blender and blitz until smooth, then refrigerator-ate.

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Now I prepared the pie base, a nice simple recipe of short-crust pastry which I then baked blind  in the oven for 20 min and left to cool.

Once the pumpkin mixture was cool I transferred it to a sieve over a pan and left for 1 hour to just to eliminate anymore pesky water, because you don’t want a soggy bottom for your pie!

The filling:

5 eggs, 1tsp ground ginger, 1tsp Ground Allspice, 1.5tsp Cinnamon Power, 3 drops of Vanilla Essences, 300ml of Evaporated milk, 1 cup of golden caster sugar and 3 cups of Pumpkin.

Mix these all up well and pour into you prepared pastry case and pop in a preheated oven at 210C for 15mins and then 175C for 40-60mins.

Cool and then eat ! Yum! Thanks Gretchen for inspiring me to make an unusual dish for an English Guy.

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