Have you decided to celebrate Halloween? And surely you have already thought about what to cook. Really, what is a celebration without the traditional treats! And how to cook delicious and original dishes for Halloween. 3 fun recipes for Halloween.
We came to the conclusion that original and delicious dishes on the table are the most desired moment of the holiday itself. This holiday especially pleases American farmers: this is where you can put pumpkins and other gifts of the autumn garden. However, not only garden fruits and vegetables can be used in cooking. The most important thing is to serve treats unconventionally and creatively.
Pumpkin and corn muffins
These delicious orange cupcakes are made with cornmeal and pumpkin puree. Their crumb is soft, loose, and the cupcakes are very tasty. Pumpkin muffins with corn flour are perfect as a treat for Halloween,and just for tea will be the perfect pastry in the fall.
Ingredients for 6 servings
Pumpkin puree 4.23 oz
Wheat flour 2.65 oz
Corn flour 1.76 oz
Egg 1 PC.
Sour cream 3.53 oz
Sunflower oil 2 tablespoons
1/2 teaspoon baking soda
Apple cider vinegar 1/2 teaspoon
Sugar 3 tablespoons
Powdered sugar 1 tablespoon
Cooking time 50 minutes
Prepare products for pumpkin and corn muffins. In a bowl, combine the egg and sugar. Beat the egg and sugar into a fluffy light foam. Add pumpkin puree, sour cream, and sunflower oil.
Mix the ingredients, add the baking soda, extinguished with vinegar, and mix again. Mix corn flour and wheat flour and sift the two types of flour into a bowl with the pumpkin mixture.
Knead a smooth dough. Place the pumpkin batter in paper capsule-lined molds, taking up no more than 2/3 of the volume of each mold.
Bake the pumpkin and corn muffins in an oven preheated to 356F degrees for about 35 minutes. Ready and cooled cupcakes decorate, sprinkle with powdered sugar through a stencil. Pumpkin and corn muffins are ready to serve.
Pumpkin and orange cupcakes ” Ghosts”.3 fun recipes for Halloween.
Great pastries for Halloween – cupcakes “Ghosts”! These pumpkin cupcakes with orange are very tasty, the crumb is juicy, soft, with a beautiful orange color and a bright orange aroma. Cheese cream and chocolate drops easily turn into “ghosts” that not only decorate cupcakes, but also make them taste perfect.
Ingredients for 12 servings
For the test:
Soft butter 5.29 oz
Eggs 2 PCs.
Sugar 3.53 oz
Flour 5.29 oz
Baking powder 1/2 tablespoon
Pumpkin 9.88 oz
Water (for pumpkin puree) 1/2 Cup
Orange 1 PC.
For the cream:
Cream cheese 4.59 oz
Butter 2.82 oz
Powdered sugar 2 tablespoons
Chocolate drops 1 tablespoon
Instructions. 3 fun recipes for Halloween.
Cooking time one hour ten minutes
Prepare the necessary ingredients for pumpkin cupcakes with orange. To make pumpkin puree, peel the pumpkin from the skin and seeds, cut into small pieces, and transfer to a saucepan.
Pour in the water and cook the pumpkin under the lid for about 15-20 minutes or until the pumpkin is completely cooked. Try to mash one piece of pumpkin with a fork – if this is easy, remove the dishes from the stove. Beat the pumpkin and remaining liquid with a blender until smooth pumpkin puree. Measure out the desired amount of puree and let it cool.
In a bowl, combine the eggs and sugar. Beat the eggs and sugar with a mixer on high speed until a fluffy light mass is obtained, to which add soft butter. Beat the egg-sugar mixture with the butter until smooth and smooth.
Add grated orange zest and pumpkin puree to the resulting cream. Mix with a mixer at a slow speed. Combine the flour with the baking powder and sift into a bowl with the pumpkin mixture. Knead a smooth dough.
Place the pumpkin batter in paper-lined pods, taking up a little more than half the volume of each pans. Bake the pumpkin and orange muffins in the oven, preheated to 356F degrees, for about 25 minutes. Cool the finished cupcakes.
For the cream, beat the soft butter with a mixer with powdered sugar until fluffy. Add the cream cheese. Beat the cream again until smooth. Transfer the cheese cream to a pastry bag with a round nozzle and place the mounds on the cooled pumpkin muffins. Decorate the cupcakes with chocolate drops, imitating the eyes and mouth of “ghosts”. Pumpkin and orange cupcakes “Ghosts” are ready.
Pumpkin cupcake with lemon
I offer you a light autumn recipe for pumpkin cupcake. The cupcake turns out to be moist, fragrant, with a light lemon note, perfectly sweet and very tasty! Be sure to try baking this cupcake to treat yourself and your loved ones with delicious homemade pumpkin pastries! 3 fun recipes for Halloween.
Ingredients for 12 servings
Cooking time one hour
Pumpkin puree (thick) 14.11 oz
9.7 oz butter for greasing the mold
Sugar 8.82 oz
Vanilla sugar 1 tablespoon
Eggs 3 PCs.
Wheat flour 17.64 oz
Kefir 1 Cup
Baking powder 2 teaspoons
Baking soda 1 teaspoon spoon
Salt to taste
Lemon juice 2 tablespoons
Lemon zest 2 tablespoons
Pumpkin seeds (peeled) – to taste
Powdered sugar-to taste
. 3 fun recipes for Halloween.
Turn on the oven to warm up to 356F degrees.
In a large bowl, combine the flour, baking powder, baking soda and salt. Sift the dry ingredients through a sieve.
Carefully mix the dry ingredients with a whisk and set aside.
In another bowl, combine butter at room temperature, sugar and vanilla sugar.
Beat the butter and sugar until creamy, about 2-3 minutes.
Without stopping whipping, add all the eggs one at a time.
Beat well after each addition.
Add thick pumpkin puree to the oil mixture. Also add the juice and lemon zest. Beat with a mixer until smooth.
In the pumpkin-oil mixture, pour kefir at room temperature and beat it on a low speed mixer until smooth.
Add the prepared dry ingredients in parts and beat with a mixer until smooth. The dough consistency should be quite thick. Form for a cake (25 cm in diameter) grease with butter and sprinkle with flour. Put the pumpkin dough in the form and evenly distribute.
If desired, sprinkle with peeled pumpkin seeds. Bake pumpkin cupcake in the oven, preheated to 356F degrees , about 60-65 minutes. When the toothpick inserted in the center of the cake comes out dry, the cake is ready.
(If the pumpkin muffin turns very red during the baking process, cover the top of the mold with foil and bake until ready.)
After baking, let the pumpkin cupcake cool for 20 minutes. Then turn the cake on the grill and remove the form. Leave the cake in this form at room temperature until completely cooled. Before serving, sprinkle the cooled pumpkin cake with powdered sugar.
The cake turns out to be tender, moist and very tasty! Perfect for breakfast or dessert! Bon appetit and good baking! 3 fun recipes for Halloween.
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