Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Lollipop Mummies October 30, 2013

Mummies 2

These are made from Rice Krispie Treats, or RKT as they are sometimes called. These Lollipop Mummies are easy to make, look fabulous and taste even better!

 

Ingredients

 

25g butter

100g marshmallows

80g rice krispies

200g white chocolate

1 tube of smarties

250g white chocolate ready to roll fondant

 

It’s messy!!

 

Mrthod

 

Gently melt the butter in a large saucepan.

Add the marshmallows and stir continuously until melted.

Stir for another minute and remove from the heat.

Pour in the Rice Krispies and mix in well.

Allow to cool slightly, then turn out onto a large piece on greaseproof paper.

Spread the RKT out as much as possible.

Place another piece of greaseproof paper on top of the RKT and roll firmly – you are aiming for it to be around 1cm thick, yet compressed.

Leave to cool completely

Once cool, cut out 12 circles with a 5cm plain cutter.

Leave to one side.

Melt the white chocolate in a basin over a pan of hot water.

Working quickly spread chocolate on one side of half of the circles attaching a lollipop stick to each as you go, then spread chocolate on the other halves and sandwich them together with the lollipop sticks in between.

Leave to cool in the fridge for 10 minutes.

Re-melt the chocolate, if its too thick you can add a little vegetable oil to thin it out.

Take your lollipops, one at a time, and dip into the melted chocolate and place on baking parchment. Add the smarties as eyes before the chocolate sets, you can draw pupils on the eyes using an edible pen.

These are scary mummies remember – they don’t have to be perfectly smooth!

Place back in the fridge to set.

Using your white chocolate fondant, roll out and cut narrow strips. These don’t have to be exact – remember, they’re bandages!

Wrap the bandages around the mummies, cutting off any excess.

Muwahahahahaha

 

 

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Spooky Cupcakes October 30, 2012

Will you go batty for these flying bat cupcakes?                                                                Creepy skeletons, but these won’t start rattling.

 

For the flying bats.

Use your basic cupcake recipe to make your cakes.

 

Make the cupcake up as follows:

Cover the cupcake with chocolate frosting.

Break a chocolate covered biscuit in half. Colour a small amount of icing green and pipe onto the biscuit to create wings.

Place a brown smartie in the middle of the cupcake for the head.

Make two dots for eyes using green icing or use small sugared sweets.

Stick the decorated chocolate wafer halves on each side of the head for the bat’s wings.

 

For the creepy skeletons.

Use your basic cupcake recipe to make your cakes.

 

Make up the cupcake as follows:

Cover the cupcake with chocolate frosting.

Push mini marshmallows into the frosting slightly for the head. Using black icing add the eyes and mouth.

Use white icing to mark out the bones of the skeleton.

 

Witchy Hat & Spider Web Cupcakes October 2, 2012

 

Makes 12 cupcakes, 6 of each.

Ingredients for the cupcakes

 

110g/4oz butter

110g/4oz caster sugar

2 eggs

110g/4oz self raising flour

1/2 tsp baking powder

1Tbsp lemon juice

 

Method

 

Preheat the oven to 180C/gas mark 4. Place paper cases into a 12 hole muffin tin. Beat the butter and sugar together until soft and light.

Beat in the eggs  a little at a time until well blended. Gently stir in the flour and baking powder until well mixed. Finally stir in the lemon juice.

Spoon the mixture into the paper cases and bake for about 15 minutes until golden and springy to the touch. Remove from the tin and leave to cool on a wire rack.

 

Ingredients to decorate the spider web cupcakes

 

35ml double cream

75g/2 1/2 oz dark chocolate, chopped

125g/4 1/2 oz icing sugar

1 Tbsp lemon juice

1 Tbsp hot water

red smarties

 

To decorate 6  spider web cupcakes

 

Sift the icing sugar into a bowl and stir in the lemon juice and hot water until thick enough to coat the back of a spoon. Spread the icing over 6 of the cupcakes and leave to set.

Bring the cream to the boil in a small saucepan. Remove from the heat and add the chocolate. Leave for a few minutes for the chocolate to melt, then stir well until smooth. Allow to cool.

Pour the chocolate mixture into a piping bag with a small tip (mine wasn’t really small enough) and pipe rings onto the white icing. Using a cocktail stick, draw lines from the middle of the cup cake to the edges to create a web effect. To make the spider, place a red smarties on the cupcake, then add the legs. Leave to set.

 

Ingredients to decorate the witchy hat cupcakes

 

150g/5 1/2 oz icing sugar

1/2 tsp vanilla extract

1 – 2 Tbsp hot water

125g/4 1/2 oz black fondant

125g/4 1/2 oz orange fondant

 

To decorate 6 witchy hat cupcakes

 

Sift the icing sugar into a bowl and gradually beat in the vanilla extract and water until smooth and thick. Spread over 6 cupcakes.

Roll out the black fondant. Cut into 6 hat shapes and stick on top of the cupcakes with a dab of water. Roll out the orange fondant to make the hat bands then stick on with a dab of water.

 

 

 

 

 

 

 

 

Frankenstein’s Monster & Halloween Mummy Cupcakes September 24, 2012

Here are some fun cupcakes for a date coming up soon.

Makes 12

 

Ingredients for the cupcakes

175g/6oz butter, softened

175g/6oz light brown sugar

3 eggs, beaten

25ml/1fl oz black treacle

225g/8oz self raising flour

2 tsp ground ginger

2 Tbsp ground almonds

2 Tbsp milk

 

For the buttercream

150g/5oz butter, softened

350g/12oz icing sugar

a few drops of green food colouring

 

To decorate

chocolate sprinkles

smarties

mini smarties

white ready to roll fondant

 

Method

 

Preheat the oven to 180C/gas mark 4. Place 12 paper cases into a muffin tin. Beat the butter and sugar together until soft. Gradually beat in the eggs.

Stir in the treacle. Sift in the flour and ginger, then fold in. Stir in the ground almonds and milk, then stir until well blended. Spoon into the cake cases and bake for 20 minutes until springy to the touch. Leave to cool.

For the buttercream, beat the butter until very soft. Sift in the icing sugar and beat until smooth. Divide the buttercream into two bowls. Colour one bowl green with the food colouring.

To make the monster cakes, spread the green buttercream on top of 6 of the cakes.Decorate with two smarties for the eyes and 3-4 mini smarties for the mouth, add chocolate sprinkles for the hair.

 

To make the mummies, spread the white buttercream over the remaining cakes. Roll out some white fondant thinly and cut into short strips. Lay the strips over the cupcakes like bandages, then add two smarties to each cupcake for the eyes.

 

 
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