Tag: Halloween recipes

Strawberry Monster Mouths Recipe

Elsie_B
www.wineloversbox.co.uk - Strawberry Monster Mouths Recipe

These Strawberry Monster Mouths are a fun and easy way to add a little Halloween flair to your dessert table. They’re also a great way to use up any leftover strawberries you may have.

Ingredients:

  • A punnet of strawberries
  • Candy melts, black and white
  • Coconut oil

Instructions:

  1. Melt the black candy melts in a bowl in the microwave according to the package directions. Add a teaspoon of coconut oil to loosen the icing and make it easier to work with.
  2. Use a teaspoon to carve an oval mouth shape from each strawberry. Gently dab away the juice with paper towels so that the icing sticks. Spread the black icing in the mouth and set aside to set.
  3. Melt the white candy melts in the same way, then tip them into a piping bag fitted with a small round nozzle. Carefully pipe pointy teeth around the edge of the black mouth and set aside in the fridge to set.
  4. Serve and enjoy!

Tips:

  • If the white icing starts to set in the piping bag, dip the whole bag into a bowl of warm water for a moment to re-melt it.
  • For extra fun, you can add candy eyeballs to the monster mouths.
  • Serve these Strawberry Monster Mouths with your favorite sparkling wine or dessert wine for a truly festive Halloween treat.

Wine Pairing:

These Strawberry Monster Mouths are best paired with a sweet sparkling wine. The sweetness of the wine will complement the sweetness of the strawberries, and the bubbles will add a touch of festivity.

Enjoy!

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Berry Spooky Halloween Cupcakes Recipe

Elsie_B
www.wineloversbox.co.uk - Berry Spooky Halloween Cupcakes Recipe

Halloween is here, and what better way to celebrate than with some delicious spooky cupcakes? These berry spooky cupcakes are perfect for a Halloween party or just a fun treat for the family. They’re easy to make and look great, and they’re sure to be a hit with everyone who tries them.

Ingredients

  • For the cupcakes:
    • 120g butter, at room temperature
    • 120g sugar
    • 2 eggs, at room temperature
    • 120g self-raising flour
  • For the decorations:
    • 250g icing sugar
    • Orange food colouring
    • Black gel icing tube
    • Liquorice laces
    • Strawberry laces
    • 6 blackberries
    • 6 raspberries
    • 6 blueberries

Instructions:

  1. Preheat the oven to 170C/150C fan and line a muffin tin with cake cases.
  2. In a mixing bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat in.
  3. Gently fold in the flour until it’s all combined and the mixture drops from the spoon with a slight tap.
  4. Divide the mixture between the cake cases and bake in the oven for 16-18 minutes, or until they’re golden and spring back when gently pressed on the top.
  5. Leave the cupcakes to cool.

To make the icing:

  1. Sift the icing sugar into a bowl and add 2tbsp water. Mix until a paste forms.
  2. Divide the icing into two bowls and colour one orange using the food colouring.

To decorate the cupcakes:

  1. Ice half the cupcakes in orange and half in white.
  2. Use the black icing tube to draw concentric circles onto the orange iced cupcakes.
  3. Drag the point of a cocktail stick or skewer from the centre of the icing out to the edge. Repeat all the way around, like the spokes of a wheel, to create a web effect.
  4. Add a blackberry in the centre of each web and create its legs with pieces of liquorice.
  5. Use a raspberry and blueberry together on the white iced cupcakes to make the head and body of a bug and again create red legs and antenna in the same way.

Enjoy!

Tips:

  • For a more intense orange colour, add more food colouring to the icing.
  • If you don’t have liquorice laces, you can use black icing or even chocolate chips to create the spider’s legs.
  • You can also use other types of berries to decorate the cupcakes, such as strawberries, blueberries, or blackberries.

Wine Pairing:

These berry spooky cupcakes are best paired with a sweet sparkling wine, such as Moscato d’Asti or Prosecco. The sweetness of the wine will complement the sweetness of the cupcakes, and the bubbles will add a touch of festivity.

Enjoy!

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