Google+ That Flour Child: October 2013

October 14, 2013

Fall Tree Cupcakes

I have been wanting to make these cupcakes for probably a year now.  First of all I needed to hunt down some appropriate autumn leaf sprinkles... I found these quins at Bulk Barn.  Next, I needed a suitable cupcake flavour, and I decided to go with a Vanilla Chai cupcake.

I just simply added a chai spice to my favourite vanilla cupcake recipe because I was pressed for time, with all of the Thanksgiving activities going on.  You could even add the spices to a vanilla box cake if you really wanted to cut time!!

The chai spice includes:

  • 1 1/2 teaspoons ground cardamon
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Take half of this spice mixture (2 teaspoons) and add it in to your cupcake batter.  And save the other half for your frosting.  Bake the cupcakes and allow them to cool completely.

Next, you need to make the chocolate trees to stand up on the cupcakes.  You can do with my melting chocolate, I do this in the microwave in a ziploc bag in 20 second intervals, cut the corner off the bag and use it just like a piping bag on wax paper.  I mostly free handed the trees, but you can draw one a piece of white paper and use it as a stencil.  While the chocolate is still wet, sprinkle some leaves in the branches.

Place the trees in the freezer to cool completely.  Ice the cupcakes however you wish, I went with a simple cupcake swirl, using a Wilton 2D tip.

Sprinkle with your leaves and then place your hardened chocolate trees in top.

Prepare for your family to devour after dinner, even though they are stuffed!

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October 8, 2013

"Butterfinger" Bites

These tasty little 3 ingredient Butterfinger knock-offs have become a little bit of a tradition around our house at this time of year.  Great study snack, and curbs all the chocolate-peanut-butter-halloween-candy cravings we have.  Plus... who really eats candy corn in large amounts anyway?
All you need is:

  • 3 cups of candy corn
  • 1 1/2 cup of smooth peanut butter (not organic)
  • 3 bars of dairy milk chocolate (or milk chocolate chips)

You need to line a 8x8 baking sheet with aluminum foil and spray with cooking spray so that these chewy little bars pop out easily.  Stick the candy corn into a microwave-safe bowl and microwave for 1 minute.  Stir after the minute is up and then continue at 30 second intervals until the candy corn is completely melted.

This is when you want to stir in the peanut butter, it will melt once it hits the hot candy corn.  But if it starts to cool down, pop it back in the microwave for 10-15 seconds at a time.  Pour this mixture into your prepared pan and score where you want to cut the squares/bars/hearts/whatever you're cutting.

Put this in the fridge/freezer until completely cooled.  When you take it out, finish cutting out your shapes and flip over onto a parchment covered cookie sheet.  Start melting your chocolate.  Use the same microwave method as the candy corn but start off at 30 second intervals.
Plop some melted chocolate on your squares and let it ooze over top, so spread it around so it covers it. Return to the fridge/freezer (if you're impatient like us) and wait until it cools.

Candy corn tastes much better this way in my opinion.

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