Cute Halloween Bat Cupcakes

Cute Halloween Bat CupcakesI know I said I would post about my Rebels Party next, but today is Halloween. And if I don’t share this with you now, I would have to wait a whole year to post this! I have a little cousin, J (wait, can I call her “Little J” from now on? A la Gossip girl??), who asks me to make cupcakes for her classroom parties every year. Last year I made these cauldron cupcakes, but it wasn’t an original idea of mine. This year I was bent on doing something unique, and of course every time I thought something was new, Google told me I was wrong. After a solid week of thinking about spiders, cats, ghosts, graveyards, pumpkins, candy corn, witches and other Halloween themed items, I came up with these really cute bat cupcakes.
Cute Halloween Bat Cupcakes 3Start by tinting vanilla frosting to a blue that is similar to the night sky and add some edible gold stars. The bats are made with Oreo truffles which are one of the easiest desserts you can make. You basically mix Oreos and cream cheese and you get these tasty nuggets of goodness. Plus, I used cookie dough Oreos which made them that much more awesome. Stick on some candy eyes, chocolate wings and chocolate covered candy pearls and you’ve got a bat. The moon in the background is made with yellow candy melts sprinkled with sanding sugar to make it glitter. By the way, I hurried my butt to get a few shots of these before the sun went down and that’s the reason I’m lacking more photo content. I love me some fall, but I do not love the short days… no siree.

Halloween Bat Cupcakes

Chocolate Cupcakes

Ingredients:

1 ¾ c. all-purpose flour
2 c. sugar
¼ c. natural unsweetened cocoa powder
½ c. Dutch-process unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1. tsp. kosher salt
½ c. vegetable oil
2 extra-large eggs, room temperature
1 tsp. vanilla extract
1 c. strong, hot coffee

Instructions:

  1. Preheat oven to 350 degrees and line 2 muffin pans with cupcake liners (24 cups in total).
  2. In a stand mixer fitted with the paddle attachment, mix flour, sugar, both cocoa powders, baking soda, baking powder and salt until fully combined.
  3. In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until combined.
  4. With the mixer speed on low, add the egg mixture to the flour mixture until combined.
  5. Turn off the mixer. With a spatula, scrape the sides of the bowl to fully incorporate the two mixtures.
  6. Turn the mixer on low and slowly add the hot coffee to the batter. Once added, raise the speed to medium until completely homogenous.
  7. Fill cupcake liners with 2/3 full with batter and bake about 15-20 minutes. Checking at 13 minutes for doneness with a toothpick.
  8. Let stand for 5-10 minutes when done, then put onto a cooling rack to fully cool.

Night Sky Frosting

Ingredients:

2 c. whole milk
½ c. flour
¼ tsp. salt
1 1b. (4 sticks) unsalted butter, room temperature
2 c. sugar
1 tbsp. vanilla extract
royal blue gel food color
violet gel food color

Instructions:

  1. In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add the vanilla extract and mix until combined.
  8. Add blue and violet gel colors until desired color is reached.

Yellow Moons

Ingredients:

yellow candy melts
yellow sanding sugar

Instructions:

  1. Melt yellow candy melts and pour into a squeeze bottle.
  2. On a sheet pan lined with wax paper, draw and fill in 1 inch wide circles with the squeeze bottle.
  3. Sprinkle yellow sanding sugar while candy melt is still melted.
  4. Let set until use.

Oreo Truffle Bats

Ingredients:

36 Oreos
8 oz. package of cream cheese, softened
1 tsp. vanilla extract
black candy melts
black candy pearls
small candy eyeballs

Instructions:

  1. Put Oreos in a food processor and pulse until fine crumbs form.
  2. Add softened cream cheese and vanilla extract, and pulse until blended.
  3. Shape into 40 small balls onto a wax paper lined sheet pan and chill until firm.*
  4. Melt the black chocolate candy melt in a tall and narrow bowl or cup and dip chilled truffles using a fork. Let excess drip back into the bowl/cup.
  5. Let the chocolate on the truffle set until firm.
  6. Pour melted chocolate candy melt into a squeeze bottle.
  7. On a separate sheet pan lined with wax paper, draw wings with squeeze bottle. Set aside.
  8. While the wings set, use the black candy melt to adhere candy eyeballs onto the chocolate truffle.
  9. Take a black candy pearl, dip it into melted black candy melt and adhere onto top of the bat’s head. Let set.

Assembly

You will need:

chocolate cupcakes, baked and cooled
night sky frosting
yellow moons
truffle bats
edible gold star glitter
large open star decorating tip

Instructions:

  1. In a pastry bag fitted with a large open star decorating tip, fill with night sky frosting and frost a tall swirl on a chocolate cupcake.
  2. Sprinkle edible gold star glitter all around the sides.
  3. Add a yellow moon towards the back of the cupcake and place a truffle bat (without its wings) onto the center of the cupcake.
  4. Take two wings and position it next to the truffle bat.
  5. Enjoy!

*If mixture is too soft to shape into balls, spoon 40 small separate mounds on a wax paper lined sheet pan and chill.  Once chilled, you should be able to form them into balls.

Chocolate cake recipe adapted from Ina Garten.
Oreo truffle recipe adapted from Kraft.

Caramel Apple Monkey Bread

Caramel Apple Monkey Bread 1There are a few things that scream “autumn”. Pumpkins, apples, fall foliage, football and Thanksgiving are at the top of my list. A couple several weeks ago, I went apple picking with a group of friends and came home with a big ol’ bag of apples. Apples are notorious for lasting along time (as long as they are not bruised) and I have plans for the other ones I have in my fridge. But for now, I have this recipe for you.
Caramel Apple Monkey Bread 2 Caramel Apple Monkey Bread 3 Caramel Apple Monkey Bread 4If you’ve never had monkey bread, you’re missing out on some serious yum. If you took cinnamon rolls but made them bite sized and decided to glue them together with some cinnamon sugar, you’ve got monkey bread. Cut up some fresh apple chunks and stuff them in the sweet dough and you have fall in bread form.
Caramel Apple Monkey Bread 5I have to be honest. I’ve made and shot this recipe weeks ago and I started writing the first paragraph last week, but things became hectic and that’s as far as I got. But to be fair, I threw a Star Wars Rebels themed party and that kept me quite busy for a several days. I’m excited to share it with you on my next post!
Caramel Apple Monkey Bread  6Caramel Apple Monkey Bread

Ingredients:

1 ¼ c. milk
2 tsp. instant yeast
4 c. all-purpose flour
5 tbsp. sugar
1 tsp. salt
1 egg
5 tbsp. unsalted butter, melted
3 apples, peeled, cored and cut into small bits
1 ¼ c. firmly packed dark brown sugar
2 tsp. cinnamon
½ c. (1 stick) unsalted butter, melted and cooled

Instructions:

  1. Generously spray the inside of a 10 in. Bundt pan with nonstick cooking spray.
  2. In a small bowl, warm your milk, add the yeast and whisk to dissolve. (Do not warm it above 110˚F or you will kill the yeast).
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the flour, 5 tbsp. sugar, egg, and salt until combined.
  4. Slowly add in the milk mixture until combined. Add the 5 tbsp. melted butter and mix until the dough comes together.
  5. Replace the paddle attachment with the dough hook attachment. Continue to mix on medium speed until the dough becomes silky and tacky, but not sticky, about 8-10 minutes.
  6. Spray a large bowl with cooking spray. Cover the bowl with plastic wrap and let it rest in a warm area until the dough has doubled in size, approximately 1 hour.
  7. Use your clean hands to push down and deflate the dough. Roll out dough in a rough rectangle, ¼ in. thick. Spread 1/3 of apple bits onto half of the rolled out dough. (As pictured above)
  8. Fold dough in half and spread another 1/3 of apple bits on another half of the dough and fold once again in half to form a quarter of its original size. (As pictured above)
  9. Cut dough into 1 to 1 ½ inch pieces and roll the pieces into balls (apple pieces may stick out). Place the balls on the sheet pan.
  10. In a small bowl, stir together the sugar and cinnamon. Place the melted butter in a separate bowl.
  11. Dip one dough ball in the melted butter. Let the excess butter drip back into the bowl, roll the ball in the brown sugar mixture, and place it in the Bundt pan.
  12. Continue this process with each ball, until halfway where you will scatter the rest of the apple pieces.
  13. Wrap the Bundt pan tightly in plastic wrap and let rise in a warm area until the dough balls have doubled in size.
  14. Preheat the oven to 350 degrees F.
  15. Bake until the top layer is deep brown and the caramel coating begins to bubble around the edges, about 30 minutes.
  16. Cool the bread for 5 minutes, then turn it out directly onto a platter and serve warm. If you have any leftovers, reheat them in a 300 degree oven until warm to the touch.

Recipe adapted from Baked Explorations by Matt Lewis and Renato Poliafito.

Bánh Mì Quesadillas (Vietnamese Quesadillas)

Vietnamese Quesadillas 4I found something that has changed my life: cook-and-serve flour tortillas from TortillaLand. After reading this post about these tortillas, the first thing I did was do a quick search and found that the only Walmart that carried them were over 10 miles away. Now, I know 10 miles is nothing in other parts of the country, but for me? 10 miles is far, especially when there is a Walmart less than 4 miles away. I almost gave up on them, but I was haunted by their flaky, perfectly puffed up pictures and I had to have them. So I dragged my butt over to the Walmart and acquired a package of it. And as much as I wanted to have them right away, I couldn’t! I mean, yes, I could’ve tossed in a few well-chosen ingredients and called it a day, but these were special and I needed the final product to be as special as its base.
Vietnamese Quesadillas 3If you are not familiar with a bánh mì, it is a Vietnamese sandwich that is filled with meat, a mayo-based spread, cucumber, pickled carrots and daikon, cilantro, and chili peppers inside a baguette. If you’ve ever had a great bánh mì, you would know that it is an explosion of flavor and contrasting textures. In this spinoff, the mayo spread is replaced with mozzarella cheese, the bread with the tortilla and the meat with a Vietnamese fish-sauce shredded chicken.
Vietnamese Quesadillas 2Before I go on about the awesomeness of this quesadilla, I must warn you about this Vietnamese fish-sauce shredded chicken. It is a modified version of the famous Pok Pok’s wings. I’ve made the fried wings for this year’s Star Wars Day and it was the most delicious chicken wing I’ve ever put in my mouth (and I’ve had my fair share of fried chicken wings). The only downside is it will make your house smell like fish sauce. Now for some people, this might be a deal breaker but I swear to you, it is worth suffering a day of a fish sauce stink for it.
Vietnamese Quesadillas 1This is a minimum two-day project. You need a day to pickle the shredded daikon and carrots. It wouldn’t hurt to make the shredded chicken a day before either because it’s a little complicated than the average chicken recipe. But when you bite into that crispy flaky tortilla filled with warm melty cheese, garlicky chicken, tangy pickled vegetables and the crisp crunchy cucumber and jalapeño, it will make you say, “I can eat this every day of my life.” Because I did… every time I made it this week.
Vietnamese Quesadillas 2Bánh Mì Quesadillas (Vietnamese Quesadillas)

Pickled Daikon and Carrots

Ingredients:
1 large carrot
1 small daikon
2 tbsp. chopped fresh cilantro
½ c. vinegar
¼ c. sugar
½ c. water

Instructions:

  1. At least a day before making the quesadillas, grate the carrot and daikon over the large holes in a box grater.
  2. Heat vinegar, water and sugar together until sugar dissolves.
  3. Place carrot, daikon and cilantro in a heatproof bowl and pour the vinegar mixture over the vegetables.
  4. Once cooled, marinate in the refrigerator for at least 24 hours.

Vietnamese Fish-Sauce Shredded Chicken

Ingredients:
8 large cloves of garlic
½ tsp. kosher salt
¼ c. warm water
½ c. fish sauce
½ c. sugar
1 ½ lb. chicken, cooked and shredded

Instructions:

  1. Finely mince the garlic and place into a small bowl.
  2. Sprinkle salt over it and add warm water to the bowl and stir. Let rest for 5 minutes.
  3. Pour the garlic mixture over a sieve and push the garlic to extract as much juice as possible. Reserve the garlic juice and garlic bits separately.
  4. Stir fish sauce and sugar together with the garlic juice until sugar is dissolved.
  5. In a small pot, pour a few tablespoons of oil and heat until oil shimmers.
  6. Fry the reserved garlic bits until it turns golden brown and drain on a paper towel.
  7. Add the fish sauce mixture into the small pot and simmer until it becomes a thick sauce.
  8. Once thickened, pour over the shredded chicken and mix until completely covered.
  9. Add the fried garlic pieces and mix thoroughly.

Assembly

Ingredients:
pickled daikon and carrots
Vietnamese fish-sauce shredded chicken
seedless cucumbers, sliced into thin strips
mozzarella cheese, shredded
jalapeño, sliced thinly
flour tortillas*

Instructions:

  1. Heat a nonstick pan over medium heat.
  2. Toast the tortillas on both sides. (If using the cook and serve tortilla, cook the tortilla on both sides.)
  3. Spread mozzarella cheese evenly across a tortilla and melt.
  4. Once the cheese has melted, spread the shredded chicken over half of the tortilla.
  5. Layer the pickled daikon and carrots, followed by the cucumber and then the jalapeños.
  6. Fold tortilla in half and press down to secure the fillings.
  7. Remove from pan and cut into wedges.
  8. Enjoy

I highly recommend the cook-and-serve flour tortillas from TortillaLand.
** Picked daikon and carrot adapted from All Recipes.
*** Vietnamese fish-sauce shredded chicken adapted from Pok Pok by Andy Ricker.