You are here:

Recipe: Cauldron Cakes

by Samantha Chin 13 Oct 2014
Recipe: Cauldron Cakes

We're always up for an excuse to throw a party, especially if it requires a little creativity the kitchen. This October, we're welcoming Halloween!

Forget the costumes (this isn't Crafternoon) because we're about to dress up the dessert table with our spookiest (yet delectable) creations!

+ 1 1/4 cup milk
+ 1 tsp white vinegar
+ 1 3/4 cup flour
+ 2/3 cup cocoa powder
+ 1 tsp baking powder
+ 1/2 tsp baking soda
+ 1/4 tsp salt
+ 6oz butter
+ 1 1/2 cup sugar
+ 2 eggs
+ 1 tsp vanilla
+ One box Jell-O Vanilla instant pudding 
+ 2 tbs chocolate chips
Preheat oven to 180°C.
Add the white vinegar to the milk and let stand until it curdles while you prepare the batter.
Sift together flour, cocoa powder, baking powder, baking soda and salt.
In a mixing bowl, cream butter and sugar until pale and fluffy. Beat in eggs one by one and add the vanilla. Beat until smooth.
Using a spatula, carefully fold in the dry ingredients and curdled milk in three alternating parts.
Divide batter evenly into a muffin pan and bake for 18-20 minutes. Cool the cupcakes on a cooling rack.
Potion filling: Prepare vanilla Jello pudding according to package instructions. You can opt to add a drop of food colouring for some fun ‘potion’ colours.
Cauldron handles: Melt two tablespoons of chocolate chips in the microwave in intervals to avoid burning them. Spoon the melted chocolate into a piping bag and pipe a thick, wide horseshoe ‘U’ shape on a piece of waxed paper or a silicone mat.
Work quickly or else the chocolate will become firm again. You can use a cupcake to gauge how wide the ‘U’ shape should look like – both ends should be able to touch the sides of the cupcake. Freeze for at least five minutes.
Once the cupcakes have cooled, turn them upside down and carve a cavity on the flat bottom of the cupcake. This will be the cupcake top.
To carve, use a paring knife or a small butter knife to cut a cone out of the centre of the cake, leaving an approximate 0.5cm around the rim. Slice the dome off the bottom so that it will have a flat base.
Fill the cavity with vanilla pudding and carefully insert a chocolate handle on top of the cake. You can use a knife to make slits to make it easier to insert the handle.
Place the finished cupcakes into the freezer for three minutes and then transfer to the refrigerator until serving time.
Tweet this