Granny's Kitchen

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

Spooky Spider Caramel Cupcakes October 31, 2013

Spooky 1

They don’t bite, but watch out for these rare red-legged spiders.

 

 

Cupcake Ingredients

 

110g butter, room temperature

120g light brown soft sugar

120g dark brown soft sugar

2 large eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75ml caramel sauce

50ml double cream

 

Method

 

Pre heat oven to 180c/gas 4 and line a muffin tin with paper cases.

Cream the butter and sugars until pale and smooth, this will take a few minutes. A the eggs, one at a time, mixing for a few minutes after each addition. Add the vanilla extract.

Combine the two flours in a seperate bowl. Add one-third of the flours to the creamed mixture and mix well. Add the caramel sauce and beat well. Add another third of the flours and beat until it just comes together. Add the double cream and again beat well. Add the remaining flour and beat well again.

Spoon into paper cases, filling them to about two-thirds full. Bake for 20 – 25 minutes until slightly raised and golden brown. Leave in the tin for 10 minutes after taking out of the oven before transferring to a cooling rack.

 

 

Spider Legs

 

I used Strawberry Laces but if you can find them you could also use Liquorice Catherine Wheels.

Cut them into 3″ lengths (remembering that spiders have 8 legs 😉 )

Make 8 small cuts into each cake (for legs) and stick in the liquorice pieces in place.

 

 

Caramel Buttercream Ingredients

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Method

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

Spread the buttercream over the tops of the cupcakes.

Using liquorice allsorts for eyes, put them in place. If the buttercream has hardened, use a little chocolate spread to attach them.

Using Orange & Lemon Flavoured Slices , cut them to form the mouth, and attach them in the same way as the eyes.

Advertisements
 

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

 

 

 

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.

 

Halloween Ghost Cupcakes October 29, 2012

 

Supernatural forces can’t chain these spooks to your Halloween table.

 

Ingredients for basic cupcakes. This mixture will be enough to make 12 cupcakes (not muffin size)  and 12 mini cupcakes, which you’ll need to make these ghosts.

 

110g butter, at room temperature

225g sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Method Pre heat the oven to 180C/gas mark4 and line a muffin tin with paper cases.

In a mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl. Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk  and beat again. Repeat these steps until all the flour and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes, 15 minutes for the mini’s. Once removed from the oven leave in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

 

To construct the ghosts you will also need some buttercream, ready to roll fondant, 12 marshmallows and some sweets.

 

Put a small amount of buttercream on top of each cupcake, not to cover it just in the middle of the cake. Take the paper cases off the mini cupcakes and place on top of the cupcakes that you have put buttercream on. Put a tiny amount of buttercream on the marshmallows, then stick the marshmallows to the top of the mini cupcake. So you have a small tower of cupcake, buttercream, mini cupcake, buttercream then marshmallow.

Roll the fondant out very thinly, to about 6” – 7” circles, then place on top of your cupcake/marshmallow tower. I then used writing icing to attach small sweets for eyes and mouth.

 

 

 

Scary Monster Cookie Sticks October 23, 2012

 

If you have kiddies in the house, they’ll love to help with making these.

 

Ingredients for the cookie dough

 

8oz butter, softened
1 cup icing sugar
1 egg
1 tsp vanilla extract
(can add 1 1/2 tsp almond extract here.)
2 1/2 cups plain flour
1/2 tsp salt

Cream butter and sugar. Add egg and blend well. Add extracts and blend. Mix flour and salt and gradually add. Cover dough with cling film and chill dough for about 2 hours. Don’t skip this. You must chill the dough. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick.  Cut out shapes. Bake cookies on parchment paper-lined baking trays at 190C/gas mark 5 for 12-14 minutes. Thicker cookies may need up to 20 minutes. Just watch for edges that are nicely golden.  Leave to cool on a wire rack.

 

Ingredients for Royal Icing

 

2 egg whites

500g icing sugar

1 Tbsp lemon juice

Beat the egg whites lightly and add the lemon juice. Add the icing sugar, a few tablespoons at a time, beating well after each addition. You want a nice thick consistency as you need to pipe it.
Put an amount if the icing into four different bowls and add a different colour to each, mixing well. Decorate your sticks with whatever pattern’s you like, dots, squiggles, swirls, then add the eye’s. Put a small dot of icing where you want the eye’s then push on either Mini Smarties or coloured sugar balls.

 

 

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.

 

 
Woodpeckers & Jays 2018-19

Visit our class blogs regularly to engage with the journey of your child in Year 3.

Year 2: Kingfishers & Swifts 2017-18

Visit our class blogs regularly to engage with the journey of your child in Year 2.

Mummy Mishaps

clumsily raising my boys and baking cakes

Owls & Larks' Y1 Blog - 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Hatchlings' Class Blog 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

cakesbakesandcookies.com/

Having fun baking and decorating cakes- come along for the ride.

Cwmbran Life

Cwmbran news cwmbranlife@gmail.com

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Simple Everyday Recipes

Omnomicon

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

365 Days of Bacon

Every day. Bacon-fied.

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

midihideaways

the inside view on life and holidays in Languedoc, southern France

Best Movers Companies Toronto

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

Bunn & Bird

Vegi Food on a Student Budget

calculatedmess

The place where I share all the crazy, amazing, interesting and informative facts I find online and offline.

Ancestry by Heir Line - Blog Page

The professional genealogy and family history company with a proven track record and fast growing reputation across the globe. Be it local, national or international work, no project is too large or small. Family trees, old photograph restoration, heir hunting, tracing long lost relatives... and beautiful, personalised handbound books for your future generations to treasure forever. www.heir-line.co.uk