MAKE the best out of Halloween at home with cupcakes. / PHOTOGRAPH COURTESY OF WRENN SANCHEZ FOR THE DAILY TRIBUNE
It’s that time of the year when I feel a little wicked and dare going to the mall dressed up with some spooky makeup on, not to frighten people away mind you, but just to put in some cheer!
Every year, our village organizes a great trick-or-treat celebration, where kids in their cutest costumes visit homes for sweet treats to collect in their orange pumpkin baskets. During this time, I enjoy decorating our house with all the fake cobwebs, bats and all the “spook-tacular” creatures that really transform the house into something like the Addams family mansion!
I make it a point to host a special dinner with friends and dress up for it in true Halloween fashion. My husband Tony and I look forward to these things. There was a time when I prepared treats for 1,200 people. Another time, we didn’t sleep for three days because we made 2,400 pieces of puto (rice cakes) that was totally wiped out and was well enjoyed by our neighbors and friends.
Our joy in celebrating Halloween is really all about sharing. Giving delicious treats both to loved ones and even strangers. It’s also about keeping the fun and appreciating the blessings in our lives no matter what challenges are thrown our way.
While there may be no trick-or-treat village party this year, you can still make these Halloween chocolate cupcakes to give away to friends and family. Top with basic boiled icing, piped with your scariest designs or topped with chocolate chips, licorice worms, gummi vampire fangs and whatever crazy-creepy delicious candy you want to put on it. I guarantee you, biting into these delicious cupcakes will surely cast a happy spell!
Super Moist Chocolate cupcakes
1 ¾ cup All-purpose flour
¾ cup Cocoa powder
2 cups Sugar
1 tsp Salt
1 ½ tsp Baking powder
1 ½ tsp Baking soda
½ tsp Cream of tartar
1 cup Evaporated milk
½ cup Vegetable oil
2 large Eggs
1 cup Water
2 tsp Vanilla
½ cup Egg whites
1 ½ cups Sugar
½ cup Water
1. Preheat oven to 375 degrees Fahrenheit.
2. In a bowl, combine the all-purpose flour, cocoa powder, sugar, salt, baking powder, baking soda and cream of tartar.
3. Sift these dry ingredients together.
In the same bowl, add the Evaporated milk, vegetable oil and eggs.
4. Using an electronic mixer, stir the batter for two minutes till smooth. While stirring, add vanilla and gradually add the water.
5. Pour the batter in cupcake liners and bake for 30 to 45 minutes. Cupcakes are done when they spring back after gently pressing the top with your finger.
6. Cool on a baking rack. Add preferred icing and decorate as desired.
Makes about six to eight cupcakes.
Credit belongs to : www.tribune.net.ph