Halloween Cupcakes With Candy Icing

 HALLOWEEN CUPCAKES WITH CANDY ICING 

Halloween Cupcakes With Candy Icing

Pound Cake

Ingredients

⅔ cup butter  

1½ cups sugar

⅔ cup milk

1 teaspoon lemon extract

2 cups flour

1 teaspoon salt

½ teaspoon double active baking powder

3 eggs

Icing: 

1 cup confectioner sugar

¼ teaspoon lemon extract

1 – 2 tablespoons water

1 package of candy corns

Method

1.                  Prepare cupcake pans by greasing each cup or by using cupcake linings.

2.                  Cream shortening and sugar until light and fluffy.

3.                  Add milk and extract; blend.

4.                  Stir in dry ingredients, to creamed mixture.  Beat until smooth.

5.                  Add eggs one at a time and beat well after each addition.

6.                  Beat entire mixture well before pouring into greased cupcake pans with mixed fruit and syrup.

7.                  Bake at 300° oven for 25 to 30 minutes.

8.                  Serve accordingly.

Halloween Cupcakes was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-

Pound Cake – Please click for recipe

https://drive.google.com/file/d/0B5WnHuJ90rZZVXk1NVRXMUI3Wnc/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Halloween Cookies

 HALLOWEEN COOKIES

GHOST SHAPE COOKIES

PUMPKIN SHAPE COOKIES

SPOOKY CAT SHAPE

Halloween Cookies

1 package (13 oz) Pillsbury Ready to Bake Shape Halloween Cookies

Bake according to package instructions.

Please click here for more photos:-

https://drive.google.com/file/d/0B5WnHuJ90rZZaEREZGdlWl9BSUU/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Chocolate Fudge

CHOCOLATE FUDGE

Chocolate Fudge

Fruit And Nut Fudge

Ingredients

1 cup milk

4 cups granulated sugar

½ cup margarine or butter

1 teaspoon vanilla essence

2 oz unsweetened baking chocolate bars  

½ cup coconut

Optional

¼ cup raisins or sultanas

¼ cup almonds, coarsely chopped

Method

1.                  Mix the milk and sugar together and leave to stand for 1 hour.

2.                  Then cook very slowly until sugar dissolves.

3.                  Add the margarine or butter in small pieces and when melted bring the mixture to the boil.

4.                  Boil steadily until a temperature of 238°F, 115°C is reached or until a little of the mixture forms a soft ball when dropped into cold water, this will take about 1 hour. During cooking brush the inside of the pan with cold water to prevent graining; stirring frequently especially when nearing 238°F, 113°C, to prevent burning.

5.                  Remove from heat and add the vanilla essence, chocolate and coconut.

6.                  Beat until the fudge is thick and creamy, then pour into a well greased tin. When cool and set cut into small squares.

Chocolate Fudge prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”. 

Chocolate Fudge

https://drive.google.com/file/d/0B5WnHuJ90rZZUXUtRUc3TFpXM28/view?usp=sharing

Halloween Fudge

https://drive.google.com/file/d/0B5WnHuJ90rZZWW1aclRKWGJ2Y1k/view?usp=sharing

Fruit And Nut Fudge

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Halloween Fudge

HOMEMADE HALLOWEEN FUDGE 

HALLOWEEN FUDGE

Fruit And Nut Fudge

Ingredients

1 cup milk

4 cups granulated sugar

½ cup margarine or butter

1 teaspoon vanilla essence

Orange Colouring (Wilton Paste)

½ cup coconut

Optional

¼ cup raisins or sultanas

¼ cup almonds, coarsely chopped

Method

1.                  Mix the milk and sugar together and leave to stand for 1 hour.

2.                  Then cook very slowly until sugar dissolves.

3.                  Add the margarine or butter in small pieces and when melted bring the mixture to the boil.

4.                  Boil steadily until a temperature of 238°F, 115°C is reached or until a little of the mixture forms a soft ball when dropped into cold water, this will take about 1 hour. During cooking brush the inside of the pan with cold water to prevent graining; stirring frequently especially when nearing 238°F, 113°C, to prevent burning.

5.                  Remove from heat and add the vanilla essence, coconut and orange colouring.

6.                  Beat until the fudge is thick and creamy, then pour into a well greased tin. When cool and set cut into small squares.

Halloween Fudge prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”. 

https://drive.google.com/file/d/0B5WnHuJ90rZZWW1aclRKWGJ2Y1k/view?usp=sharing

Fruit And Nut Fudge

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products