With Halloween fast approaching I thought it was the right time to bring you into the spooky corner of The House Of Lotz Kitchen. This part of the kitchen is where the seasonal specials live. The Pumpkin Recipes, Pumpkin Carving Kits, the ghostly cookie cutters even the toxic looking food colouring. They all live together in a creepy Halloween casket, that is opened once a year. All at once everything escapes and fills the kitchen with a creepy moor-like fog that would make even Frankenstein’s Monster run for cover.
This year I have decided to let the Scary Corner guide me into a rather gruesome, but tasty, place in the shape of my Bloody Oozing Cupcakes. So……lets get started.
Today you will need:
For the Sponge:
Note: as always, the weight of your ingredients for the sponge are going to depend on the weight of your eggs, so do not worry about the lack of measurements above.
As always in The House of Lotz, I am going to tell you to turn your oven to full power to pre-heat. This was your cupcakes will rise beautifully.
Weigh your eggs to get your measurements, and measure out the other ingredients so they are easily accessible.
Beat together you butter and sugar until they are light in colour and texture.
Lightly beat 1 of the eggs into the butter mixture, quickly follow this by sieving in half of the flour. This will stop the mix from splitting and looking like cottage cheese.
Repeat this step until all the eggs and flour are absorbed.
Slowly fold in the food colouring.
The amount of food colouring you need may vary depending on the type/brand you are using. If you are using a natural liquid colouring, you will need to add more. If you are using a paste/powder based colouring, you will only need a teeny bit.
Now you have your desired colour, put one dessertspoon on your mixture in your cupcake cases.
Add a teaspoon of jam into the centre of each, and then cover the jam with another spoonful of cake mixture. This will give your cupcake an Oozy Jammy Middle.
Drop your oven down to 180 and bake for 15 to 20 minutes. This will make the tops golden, and hide the green surprise inside.
Rather than testing these with a skewer to see if the middle is set, you will have to rely on testing them with your finger. If the texture is bouncy and you can not hear and ‘Squishing Sounds’ from the cake, they are ready to come out of the oven.
Leave these in the tray to cool completely. This will stop the jam trying to escape when it is still slightly molten in the middle.
For the Icing:
So this is a multi layer icing structure and if things are left to one side you will get a big set mess, so this will have to be done set my step…..
First off, beat the butter until soft and creamy.
Add in your icing sugar a spoonful at a time until you achieve a smooth creamy consistency.
Pop this mixture and pipe a low circle of your frosting starting from the middle of the cupcake working outwards.
Sprinkle on your toxic looking sugar.
Leave these one side and mix up your Oozing blood.
Pop your water into a bowl and slowly add your icing sugar until you get a lose past. Add your food colouring until you get your desired consistency……as bloody as possible.
Pop your bloody icing in a clean piping bag, and pipe it onto your cupcake. The messier the better, as it makes for a spooky bloody effect.
Now you are ready for a Scary Halloween.
These are great to make with little ones, and halloween loving adults alike.
Have a great weekend everyone xXx