My favourite season is Autumn and I'm glad its here. Love it. Bring on crispy leaves, long cool walks, and fluffy jumpers and slippers with a hot chocolate. It also means my favourite holiday, Halloween is coming. eek. Nothing like pumpkin carving and trick or treating. (I have two little boys, so its OK that i do it).
Reading through my favourite blogs, i came across a fun activity made by Marie at Bits and Clips. I know this is supposed to be a fashion blog but i really wanted to give this a try and its always nice to add something different now and again, so here goes.
Here's the Bucket list. Click here to visit her site for info.
From this list I have chosen 'Activity' with 'Outfit' as well. Kill two birds with one stone as they say.
On a chilly October weekend, me and my family took our Labrador for walkies at Wellington country park in Hampshire. As you can see from the photo below it was a gorgeous day. Blue skies with the park covered in purples, browns and yellows. Here I am wearing my warmest trucker coat from Animal, it has so much furry goodness inside. Brought this last year and still love it. My shorts (if you can see them, rubbish pic i know) are high waisted and from Primark, Wellies are also from Primark and underneath my coat, sorry i don't have a pic, i am wearing a red peplum top from Miss selfridge seen on the left.
In the afternoon, we still seemed to have some energy so decided to bake some Halloween cupcakes. Below is the delicious results. With three boys in my house they didn't last long.
We are also planning to try and make these 'wicked' cakes for the Halloween weekend. Recipe below.
Ingredients
For the cupcakes:
- 40g fine-quality milk chocolate, chopped
- 60ml prune juice
- 105g plain flour
- 150g granulated sugar
- 45g unsweetened cocoa powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 large egg yolk
- 80ml buttermilk
- 4 tbsp vegetable oil
- 1/2 tsp vanilla essence
For the icing:
- 115g unsalted butter, at room temperature
- 260g peanut butter, smooth or chunky
- 115g cream cheese, at room temperature
- 500g icing sugar
- 2 tbsp milk
- 1 drop green food colouring (optional)
- Chocolate wafer biscuits
- Liquorice strips
- Toasted coconut
- Small candies
Use imperial measurements
Method
How to make Wicked cupcakes
Special equipment: 12 muffin cups with paper linersFor the cupcakes:
1) Position a rack in the middle of the oven and preheat to 150C/Gas 2. Set the liners in the muffin cups.
2) Put the chocolate and prune juice in a microwave-safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
3) Technique: WhiskUsing light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. Whisk the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon coloured, about 3 mins. Slowly add the buttermilk, oil, vanilla and melted chocolate mixture to the eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
4) Divide the batter among the muffin tins, filling them halfway. Bake until a toothpick inserted into the centre of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 mins. Cool the cupcakes in the tin on a rack for 10 mins then remove from the tin and cool completely.
For the Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish.
icing:
1) Beat the butter, peanut butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. icing sugar and milk, mixing until the Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. When icing is smooth, Add food colouring as desired. Refrigerate the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish.
For decorating the cakes:
1) For the witches hat, score a circle in the middle of a cupcake. Cut a deep, cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the centre. Repeat with all of the cupcakes.
2) Generously scoop or Technique: PipingAdding icing to a cake or cupcake using a piping bag for more precise decorations and designs. Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. Put icing into the centre of each cupcake to fill the hole and to rise above the cake to make a face. Top with a chocolate wafer biscuit. Put a dot of Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. icing in the middle of the wafer and invert the cone-shaped piece of cake on top to make a witches hat.
3) Use skinny liquorice, toasted coconut or cereal flakes for hair, and sweets for eyes and/or nose.
4) Refrigerate for up to 30 mins before serving.
1) Position a rack in the middle of the oven and preheat to 150C/Gas 2. Set the liners in the muffin cups.
2) Put the chocolate and prune juice in a microwave-safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.
3) Technique: WhiskUsing light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. Whisk the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon coloured, about 3 mins. Slowly add the buttermilk, oil, vanilla and melted chocolate mixture to the eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined.
4) Divide the batter among the muffin tins, filling them halfway. Bake until a toothpick inserted into the centre of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 mins. Cool the cupcakes in the tin on a rack for 10 mins then remove from the tin and cool completely.
For the Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish.
icing:
1) Beat the butter, peanut butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. icing sugar and milk, mixing until the Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. When icing is smooth, Add food colouring as desired. Refrigerate the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish.
For decorating the cakes:
1) For the witches hat, score a circle in the middle of a cupcake. Cut a deep, cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the centre. Repeat with all of the cupcakes.
2) Generously scoop or Technique: PipingAdding icing to a cake or cupcake using a piping bag for more precise decorations and designs. Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. Put icing into the centre of each cupcake to fill the hole and to rise above the cake to make a face. Top with a chocolate wafer biscuit. Put a dot of Technique: IcingAdding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. icing in the middle of the wafer and invert the cone-shaped piece of cake on top to make a witches hat.
3) Use skinny liquorice, toasted coconut or cereal flakes for hair, and sweets for eyes and/or nose.
4) Refrigerate for up to 30 mins before serving.
Gem xx
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