Halloween and Dios De Los Muertos Cooking featuring Orange Juice, Chocolate and Ginger

Sorry for the lateness of the post, I know that Halloween has long gone now and everyone is now planning for Christmas (Its only November but its good to be organised). I thought that I'd still put my Halloween cupcake recipes anyway. 
This post is dedicated to my better half and his lovely housemates, who munched all of the cupcakes leaving me with 12 empty cupcake wrappers. I went to Portsmouth for the weekend that why the post was so late. 
Guys, you're the funniest and hopefully, next time I'll win at Monopoly! And not go bankrupt! 
These recipes can also be made during Autumn for those cosy nights in as there not specific to Halloween apart from the decorations. 

Orange Juice Cupcakes
These cupcakes are a little different from the traditional buttercream instead having a decorators glaze which is sweet and tangy. (The decorations that I have used I got from Sugar Robot on Etsy)

Orange Juice decorated with an orange juice glaze and edible bats. 

Recipe: Makes 16 cupcakes

·       125g unsalted butter, at room temperature

·       2 teaspoons of baking powder

·       1 teaspoon of salt

·       2 large eggs

·       300g plain flour, sifted

·       200g sugar

·       Juice and finely grated rind of 1 orange

·       1 tablespoon lemon juice

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line 2 mini muffin trays with cupcake cases. Mix flour, baking powder and salt and set aside.

2.    In a large mixing bowl cream the butter and sugar until pale and smooth, which should 3-5 minutes using an electric hand mixer.Add eggs on at a time mixing well.

3.    Combine orange juice and lemon juice and add enough water to make 2/3 cup. Alternately add the flour mixture and liquid. Add the orange rind and beat batter until smooth. Add food colouring if using.  

4.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes-it should come out clean.

Decorators Glaze

·       200g sugar

·       ¼ cup cornflour

·       240ml orange juice

·       1 teaspoon lemon juice

·       Pinch of salt

·       30g unsalted butter

Recipe:

1.    Combine sugar and cornflour in a pan over a low heat. Gradually add orange and lemon juices and stir until well blended. Add salt and butter. Cook over a low heat, stirring constantly until the mixture is thick and glossy. Remove from heat and cool. Add food colouring, if desired. Glaze the cooled cupcakes.

Ginger Cupcakes with Ginger Frosting
This recipe is taken from the Primrose Bakery Cupcake Book and works so well on cold winter evenings. 

Recipe: Makes 18

200g unsalted butter, at room temperature

175g dark soft brown sugar

    3 tablespoons black treacle

4 pieces of stem ginger, drained and chopped (reserve the syrup for the ginger icing)

    2 large eggs

300g self raising flour, sifted

150ml semi-skimmed milk at room temperature

1 tablespoon ground ginger

Pinch of salt

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line 2 cupcake trays with cupcake cases.

2.    Melt the butter, sugar and treacle in a saucepan over a low heat. Cool briefly and then stir in the milk.

3.    Add the chopped ginger to the beaten eggs then beat into the butter mixture. Sift the flour, ground ginger and salt and add to the warm mixture. Combine thoroughly.

4.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 30-35 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes-it should come out clean.

5.    Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, you can ice the cupcakes.

Buttercream

·       140g unsalted butter, at room temperate

·       4 tablespoons freshly ginger syrup, drained from a jar of steam ginger

·       2 teaspoons freshly squeezed lemon juice

·       300g icing sugar, sifted

Recipe:

1.    In a large mixing bowl beat the butter for a few minutes until really smooth, the add the remaining ingredients and beat again until the icing is smooth and creamy. 

Last but certainly not least, my personal favourite. For Dios de los Muertos, or Day of the Dead, I made chocolate cinnamon cupcakes. 
In Mexico, on the 1st November, families gather to remember and pray for deceased loved ones. Traditions include making private altar decorated with Sugar Skulls. (The decorations that I have used I got from Sugar Robot on Etsy)

Picture from: Indian Country Today Media Network

Dios de los Muertos Cupcakes

Dios de los Muertos Cinnamon and Chocolate Cupcakes decorated with Sugar Skulls

Recipe: Makes 16 cupcakes

·       125g unsalted butter, at room temperature

·       2 teaspoons of baking powder

·       1 teaspoon of salt, plus a little for the egg whites

·       1 teaspoons cinnamon

·       4 eggs separated

·       175g chocolate

·       120ml milk

·       265g plain flour, sifted

·       150g soft brown sugar

·       1 teaspoon of vanilla extract

1.    Pre-heat the oven to 160c fan/180c/350f/Gas Mark 4 and line 2 mini muffin trays with cupcake cases. Mix dry ingredients together and set aside.

2.    Melt chocolate and milk together in a bowl over a pan of simmering water or in the microwave. As soon as the chocolate is melted, remove from heat, stir to blend, set aside and cool

3.    Cream butter and soft butter sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Add flour addition in three parts, blending well until flour disappears.

4.    Beat egg whites with a pinch of salt until they are stiff but not dry. Gently fold whites into batter.

5.    Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 20-25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes-it should come out clean.

Buttercream

·       300g icing sugar

·       1 tablespoon milk

·       125g unsalted butter

·       1 teaspoon vanilla extract

·       1 teaspoon cinnamon

Recipe:

1.    Cream butter and sugar until light and fluffy. Add milk, vanilla and cinnamon and continue beating until frosting is of a good spreading consistency. 

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I hope you all had a good Halloween! 

Bake On!

Penny