How to cook : skinny and spooky halloween cupakes!

Happy Halloween!! 


Jack and I would like to show you how to make some cupcakes, that are light on calories but scarily awesome.

This is a recipe that has never, ever failed me. The key is to not only measure accurately, and to treat the mix with care, but to use the best quality ingredients. 

What you will need:

100g self raising flour, sifted twice
100g softened butter
100g caster sugar or 10g splenda
2 medium eggs
1 tablespoon vanilla extract
icing sugar
food colouring

Let's get our cake on:

Pre-heat the oven to 200 degrees, and line your cupcake tray with cases. This mix will make 12 cupcakes.


 Cream the butter and sugar (or splenda) together until light, and fluffy. You should be able to form peaks and the mix should have increased in volume by almost double. 

Add the vanilla extract to the eggs. Add one egg at a time with a tablespoon of flour and beat in well. Make sure to scrape the sides of the bowl in-between eggs to ensure everything gets mixed in thoroughly. 

Once both the eggs are mixed in, switch to a large metal spoon and gently fold in the remaining flour. 

Before you add the flour it will look like it's about to split and/or curdle, but don't worry!

Add your chosen food colouring, taking care to keep the air in the mixture while folding. If you are concerned you have knocked the air out, add a small teaspoon of baking powder. Once you have your desired colour, spoon into the cupcake cases. Each case should get 2 heaped teaspoons.


Bake in the middle of the oven for 20 minutes at 180 degrees, or until a toothpick comes out clean. 

Transfer to a wire rack and leave to cool. 


 Icing is fun!

 I have always struggled with icing. It generally takes a couple of attempts before I get the right consistency, so playing with food colouring made for an interesting experiment. I opted for three colours to go with my orange cupcakes: black, white and purple. 




Black icing is a bugger to make. I made grey icing on my first attempt, before a very kind soul on twitter pointed me in the direction of this very helpful hint: to make black icing, use cocoa powder with black food colouring. Keeping to the low-calorie theme, I opted for 2 tablespoons of options hot chocolate powder with 75g icing sugar. It also helps to add hot water to the black colourant and add it to your icing in a 'base' of a teaspoon of icing sugar. This will contain the dense black colour in the sugar rather than dissolving it in the liquid. 

For each colour, I used about 75g of icing sugar but this was airing on the side of caution. For 12 cupcakes you should  need about 125g total. 










There we have it! Easy! 

Happy Baking! :)




Samantha Nicholls. Powered by Blogger.

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