Sunday, November 4, 2007

Spooky Halloween


It's almost Halloween.
Everybody in my neighbourn is busy decorating the houses for the occasion: pumpkins, ghost, witches, purple and orange lights, every scary thing you can think of, is there hanging from trees or from windows.
For the children is a feast almost as big as Christmas, since they are going hunting treats all over!
But also for the adults, if they can take part of a party such the one we - my husband and I - went yesterday evening. It has been organized by the company for which my husband works and they took good care of everything: live music with an awesome band, playing classic rock; the margarita distributor machine; Mexican food a la carte, a table for children with games and activities. It was so much fun. And the costumes? Amazing! But this is a different story!
So could we miss the dessert? Absolutlely no!.. so cupcakes for everybody!!!!



Ingredients
for 43 mini-muffin size cupcakes and 12 regular muffin

For the cake:

6 eggs
325 gr sugar
300 gr flour
50 gr unsweetened cocoa
1 1/2tablespoon baking powder
1 tablespoon ground cinnamon
1/2 cup oil
1 cup buttermilk

Beat the eggs with the sugar until pale and fluffy. Sift the flour with cocoa,cinnamon and baking powder. Mix buttermilk and oil.
Stir in the egg batter 1/3 of the flour and mix well. Stir in half of the liquids. Continue with 1/3 of the flour, the rest of the liquids and the last flour, mixing well between each addition. Pour the batter in the muffin paper cups and bake at 350F for 10 minutes the smalls and 15 minutes the regular. Check after the first 8 minutes for the small ones. Remeber time varies depending on oven's temperature. Let them cool, frost them and decorate.

Frosting (adapted from Country Living October 2007)
8 oz cream cheese, softened
1 1/2 cup powdered sugar
2 1/4 teaspoon cocoa
1/4 teaspoon cinnamon
1 teaspoon orange extract
***
1 1/2 cups heavy cream
3/4 cup powdered sugar
orange food colorind as needed

Beat the cream with the sugar and the food coloring to soft peek. Keep refrigerated.Beat the cream chease until fluffy. Add gradually the rest of ingredients until well combined. Gently fold in the whipped cream until well combined. Use to fill o frost cake and cupcakes.


1 comment:

Tom Carlson said...

The new site looks great Imma.

 
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