Halloween Bakes 

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I’ll be making and baking up a storm this evening ahead of our Trick or Treat for Temple Street Halloween Tea Party tomorrow. 

  
You might have noticed I’m a big fan of Halloween and this annual event is becoming a bit of a tradition. It is an early morning event this year so it will be coffee and cake for all.

Here are some of my bakes, I made similar last year too-hence the pics: 

{BarmBrack}-recipe thanks to Odlums

INGREDIENTS:

225g / 8oz Odlums Self Raising Flour 

375g packet of Fruit Mix 

300ml / 1/2 pint cold Tea 

125g / 4oz Caster Sugar 

1 Egg (beaten) 

Good pinch Mixed Spice

METHOD:

Place fruit and tea in bowl and leave to soak overnight.
Add sugar, egg, flour and mixed spice and mix well.

Transfer to a greased and base lined 900g/2lb loaf tin or a 20cm/8″ round cake tin.

Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.

Cool on a wire tray. When cold wrap in greaseproof paper and keep for two days before cutting

{Pumpkin Cupcakes}-recipie thanks to Food Network

INGREDIENTS:

Pumpkin Cupcakes:

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Kosher salt

1 stick butter, softened

1/2 cup sugar

1/2 cup canned pure pumpkin puree

1 1/2 teaspoons pure vanilla extract

2 large eggs

Maple Cream Cheese Frosting:

1 (8-ounce) block cream cheese

2 tablespoons butter, at room temperature

2 tablespoons pure maple syrup

2 cups powdered sugar

METHOD:
For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.

Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined then top the cupcakes with the finished icing. 

I will also be making some creepy krispie buns with Josh for the kids but I think we all know how to make those and I took the easy route on a spider web cake and bought one for Josh to blow out a candle ahead of his birthday next week as most of his pals will be here this Saturday and we are only doing something small the following week. Finally I will be making these spooky fruits up again using oranges, celery, bananas and raisins!

  
I have also recorded some Halloween Peppa to give mamas 5 minutes to have a hot cup of tea and a sweet treat and printed some Halloween themed coluring for a spooky coluring corner too!

I can’t wait now and all for such a good cause, find out more here: Trick or Treat for Temple St

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