Halloween Cupcakes Recipe:
The translation I could find in German for Halloween Cupcakes is kleiner runder Kuchen fuer Halloween or Toertchen fuer Halloween.
Ingredients for Halloween Cupcakes:
- 5 cold eggs
- 300 g (10.5 oz) of sugar
- 2 packages of Dr. Oetker vanilla sugar (OR) vanilla extract
- 250 g (8.8 oz) of potato starch (OR) corn starch
- 100 g (3.5 oz) of all-purpose flour
- 250 g (8.8 oz) of margarine
- 1 Package Dr. Oetker Baking powder (OR) 3 teaspoons of baking powder
- 2 tablespoons of rum
- 113 g (4 oz) of white baking chocolate
- 113 g (4 oz) of semi-sweet baking chocolate
Decoration for Halloween Cupcakes:
- 24 ice cream cake cones (in grocery stores)
- Candy corn
- Sprinkles in Halloween colors
- m&m minis
Preparation of Halloween Cupcakes:
Beat the eggs with an electric hand mixer. Slowly add sugar, vanilla sugar, (or 4-5 drops extract) and rum.
Combine potato starch, baking powder, and flour. Use a sieve to sift the the combined ingredients onto the egg-sugar mixture. Mix well. Melt the margarine and add it slowly to the batter.
Fill a 16-inch decorating bag with the cupcake batter. Using a batter dispensing tip, fill the base of the cake cones up until the first edge. (See picture below). It needs to be filled by more than the half, otherwise the batter will not rise above the top of the cone.
[NOTE: If you don’t have a decorating bag, the batter can be dispensed using two spoons.]
Stand all the cones on a baking sheet for small cupcakes or muffins.
Bake your Halloween cupcakes on the middle rack for about 22-25 minutes at 180°C (360°F).
Have the chocolate (both white and semi-sweet) broken and placed each in a small metal bowl. Add some shortening (just the tip of a knife) to the chocolate, which makes it very smooth. Put each bowl in a pot of water (bain-marie) and melt the chocolate on the stove. Brush the chocolate onto the top of the cupcakes (half of your batch with white chocolate and the other half with semi-sweet). If you want to use more decoration, sprinkle it immediately onto the chocolate before it dries. and immediately sprinkle on the toppings. The toppings will stay securely in place once the chocolate hardens. DONE!