FOOD

Mini Cauldron Cakes

Mini chocolate cupcakes covered in frosting and decorations made to look like mini bubbling cauldrons.

FOOD

Mini Cauldron Cakes

Mini chocolate cupcakes covered in frosting and decorations made to look like mini bubbling cauldrons.

Ingredients

Chocolate Cupcakes

  • 175g - 1 1/3 cups plain (all-purpose) flour
  • 225g - 1 1/4 cups caster (superfine) sugar
  • 50g - 1/4 cup cocoa powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine salt
  • 175g - 3/4 cups unsalted butter, softened
  • 2 large eggs, at room temperature
  • 175 ml - 3/4 cup full-cream (whole) milk

Frosting

  • 250g - 1 cup unsalted butter, softened
  • 250g - 2 cups icing (confectioners’) sugar
  • 2–4 tsp vanilla extract or vanilla bean paste
  • 2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
  • 3 tbsp cocoa powder
  • 5 drops black food gel
  • 2 drops green food gel
  • 3 drops yellow food gel
  • Bone sprinkles
  • White ball sprinkles
  • Green ball sprinkles
  • Eye sprinkles

Steps

Chocolate Cupcakes

  1. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line a cupcake tin with brown cupcake liners.
  2. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.
  3. Next, add the softened butter and continue mixing on low speed until the mixture reaches a crumbly, sand-like texture.
  4. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
  5. Fill each liner just below three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

Frosting

  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
  2. Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
  3. Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed.
  4. Split the bowl into two bowls. Add cocoa powder and black food gel to one bowl and mix until well combined. Add green and yellow food gel to the other bowl and repeat.
  5. Add the black and green buttercream into two separate piping bags, both fitted with small round tips.
  6. Unwrap each cooled down cupcake and cover the sides and top in black frosting. Use a small offset spatula to smoothen out and shape as a cauldron. Pipe little green blobs of frosting on top and then cover with assorted Halloween sprinkles.
  7. Notes
  8. Cauldron Cakes can be stored in an airtight container for up to three days.

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