Chocolate Apples

Ingredients: 
6 Green Apples
150g Milk Chocolate
Dr Oetker Hundred & Thousands
Dr Oetker Sugar Strands


To Make:

1. Melt the chocolate in the microwave for roughly 1 minute
2. Remove the stem of the apple and push a lollipop stick through the center until secure
3. Coat the apple in melted chocolate and cover with the hundred & thousands or any decoration of you choice
4. Leave the chocolate apple to dry on grease proof paper

Enjoy!

Chocolate Orange Cupcakes

Ingredients:
220g Self Rasing Flour
220g Caster Sugar
220g Butter
50g Coco Powder
4 Eggs

Buttercream Frosting:
125g Butter
300g Icing Sugar
1 tsp Valenican Orange Extract
Orange Food Colouring

To Make:

Preheat your oven to 180°C.  In a large mixing bowl cream together the butter and caster sugar until the mixture is pale and fluffy. Gradually add in the eggs and fold the flour and cocoa powder into the cupcake mixture. Spoon the mixture evenly into 12 paper cases and bake in the oven for 10-15 minutes, until golden. 

For the buttercream frosting beat the butter until smooth and gradually sieve the icing sugar, mixing until combined. Once the buttercream frosting is smooth add the teaspoon of valenican orange extract and a few drops of orange food colouring. Pipe the buttercream on top of each cupcake and decorate to taste, I used a segment of a Terry's Chocolate Orange and sugar paper skulls.          


                                 

    



Enjoy!

Eyeball Cakepops

Ingredients 
120g Self Raising Flour
120g Cater Sugar
120g Butter
3 Eggs 

For The Decoration:
Vanilla Candy Melts 
Blue, Black and White Royal Icing

To Make:
Preheat your oven to 180°C. In a large mixing bowl cream together the butter and sugar until light and fluffy. To the cake pop mixture gradually add the 3 beaten eggs and sieved self raising flour. Spoon the mixture into the silicone cake pop mould and securely place the other mould on top. Bake in the oven for approximately 20 minutes and leave to cool. 

Once cooled remove from the mould gently. Melt the candy melts in the microwave, once melted dip a cake pop stick into the vanilla melts then place into the cake ball. Once all cake balls have sticks, coat them by dipping into the candy melts. 

For the decoration, I made my cake pops into eyeballs by covering the cake pop with white royal icing. I made the pupil out of black icing and the iris using blue icing.  To finish off the look of the eyeball I used a red edible ink pen to draw the detail of vein on the eyeball.

Enjoy!

Halloween Cupcakes

Ingredients:
220g Self Raising Flour
220g Caster Sugar
220g Softened Butter
4 Eggs
2 tsp Vanilla Extract
3 tbsp Whole Milk

Buttercream Frosting:
125g Softened Butter
300g Icing Sugar
1 tsp Vanilla Extract
1 tbsp Whole Milk
Green Food Colouring

To Make:
Preheat your oven to 180°C.  In a large mixing bowl cream together the butter and sugar until the mixture is pale and fluffy. To this add the eggs and the vanilla extract, beat well until smooth. Fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 12 paper cases and bake in the oven for 10-15 minutes, until golden. 

For the buttercream frosting beat the butter until smooth and gradually add the icing sugar mixing until completely combined. Once the buttercream frosting is smooth add the vanilla extract, one tablespoon of milk and a few drops of green food colouring. Pipe the buttercream on top of each cupcake and decorate to taste, I used sugar paper shaped as bats and editable green sprinkles.

Enjoy!