Chocolate Halloween Cupcake Recipe

25. October 2012 15:32 by Foodshack in Baking, Recipes  //  Tags: ,   //   Comments (0)

Why not offer the tricksters something home made this Haloween?

125g/4½oz plain flour
25g/1oz cocoa powder
1½ tsp baking powder
150g/5oz caster sugar
50g/2oz of softened butter
1 egg
8 tbsp milk

For the cream cheese icing
50g/2oz cream cheese
25g/1oz butter, softened at room temperature
125g/4oz icing sugar, sifted
½ tsp vanilla essence

For the chocolate icing
25g/1oz icing sugar
1 tbsp cocoa powder

Preparation method
  1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.
  2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.
  3. Whisk in the egg and milk until the mixture is thick and smooth.
  4. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.
  5. For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla.
  6. Spoon the icing onto the cupcakes, leaving a small border around the edge.
  7. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.
  8. Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.)
  9. Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect.
  10. Set aside for 20 minutes to allow the icing to harden.


Halloween Graveyard Cake Recipe

25. October 2012 15:26 by Foodshack in Recipes  //  Tags:   //   Comments (0)

Try this spooky treat this Halloween!


Cake Ingredients

  • 225g self-raising flour
  • 1½ tsp baking powder
  • 25g cocoa
  • 225g margarine
  • 225g caster sugar
  • 4 eggs
  • 3 tsp milk

Decorating Ingredients

  • 300ml double cream
  • 150g milk chocolate, broken into cubes
  • 300g chocolate fingers
  • 25g desiccated coconut
  • 1 tbsp cocoa powder
  • 6 to 8 rectangular shortbread biscuits
  • black writing icing


  1. To make the cake, sift the flour, baking powder and cocoa into a mixing bowl. Then, add the margarine, caster sugar, eggs and milk and beat to a smooth consistency.
  2. Grease and line a 30cm x 20cm rectangular cake tin, then spoon the cake mixture into the tin and bake at 180°C/350°F/Gas 4 for 35-40 minutes. Allow the cake to cool on a wire rack.
  3. Once you have made the base cake, put the cream and chocolate in a pan and heat over a very low heat. Keep stirring until the chocolate melts and you have a smooth mixture. Allow this to cool for 30 minutes then whisk for 1 minute.
  4. Once the cake has cooled, spread the chocolate mixture over the top and sides. You are then ready to decorate!
  5. Snap the ends off some of the chocolate fingers and randomly stick them around the edge of the cake to form an uneven fence.
  6. Arrange the biscuits onto a clean board and, using the black icing, pipe scary words onto the biscuits. Using a small knife, make slits on top of the cake and push the shortbread ‘tombstones’ into them.
  7. Mix together the cocoa and desiccated coconut and scatter over the top of the cake to form soil. Decorate with plastic creepy crawlies and cut into squares to serve.


Halloween Cupcake Stand

25. October 2012 14:45 by Foodshack in Baking  //  Tags: ,   //   Comments (0)
Be the envy of your guests with this cake stand. The Halloween cupcake stand will make an excellent addition to your party food table.

The flashing LED lights to give an extra spooky feel to the stand.


UK Designed and Manufactured - 5mm Light Activated Material - Internal LED lighting - Batteries included

Total Size is over 270mm * 270 mm * 270 mm

Click here for more details