Cupcake graveyard


I used a very basic, and incidentally, vegan chocolate cake recipe to make these cupcakes – although I added in a few teaspoons of instant espresso powder to make them mocha cupcakes.

The cupcake recipe is below. They are frosted with a basic chocolate buttercream and then dipped in Oreo crumbs (Oreos make good dirt/earth). Then the tombstone cookies are added. Various other decorations can be added to suit your tastes.

Chocolate cupcake recipe (vegan)
2 cups water
1 cup vegetable oil
1 tablespoons white vinegar
1 teaspoon vanilla
2 cups sugar
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup cocoa

(2-3 teaspoons instant espresso if you’re going for a mocha thing, like I did)

Preheat oven to 175C. Mix the wet ingredients. Sift dry ingredients together and add to the wet ingredients. Divide among cupcake pans lined with cupcake papers. Bake 15-20 minutes until toothpick inserted in the middle of cupcakes comes out clean.

Frost/decorate as desired.


Happy Halloween


I will post later with all the recipes and reflections on this, but here are some images of all the baked stuff I made this weekend – my last big bake, I do believe. I set it all up in the office and feel very… free.


Getting the big Halloween bake all set up in the office


Very basic Halloween decorations


How will I organize this??


Ready for their close-up: Coconut cream bar cookies


Chocolate chip cashew cookies – same recipe as the white chocolate macadamia cookies, only throw in chocolate chips and cashews instead of white chocolate and macadamia nuts




Mini pecan pie recipe… also these got some rave reviews



M&M cookies… same recipe as the white chocolate macadamia cookies


Chocolate cookies with peanut butter chips – same recipe as the chocolate mint cookies but with peanut butter chips instead of mint


Table 1 of 2: Getting rid of ingredients cookies rather than the Halloween-themed goods


The Halloween-themed spread



Chocolate cupcakes (which happen to be vegan – not by design, just coincidence) with grey vanilla Swiss meringue buttercream



Witch finger shortbread cookie recipe… they freak everyone out



Chocolate truffles: Very easy to make




Coconut dark chocolate bites recipe: I toasted the coconut and blitzed it in a food processor, which is not indicated in the recipe. I think it works better this way



Close-up: Candy corn cupcakes


The full spread: Halloween baking 2017


Happy Halloween 2017



Feeling stabby – Vanilla cupcakes, cherry blood filling and knives

feeling stabby

Vanilla cupcakes with cherry “blood” filling decorated with small candy knives

A number of years ago, I worked with a guy who was accused of stabbing another person to death in a parking garage. He spent some time in jail but was eventually released – I suppose there was a lack of evidence. I don’t know all the details of the story or the case. But I can’t look at these small candy knives and not think of him, regardless of his guilt or innocence.

Vanilla cupcake recipe

2 cups flour

1 tablespoon baking powder

1/2 cup softened butter

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla

3/4 cups milk

Preheat oven to 375F/180-185C. Line a cupcake pan with liners.

Whisk dry ingredients together in one bowl. In a separate bowl, cream the butter and sugar together until smooth and fluffy. Add eggs, vanilla and 1/4 cup of the milk. Beat for a few minutes until the mixture is light. Alternately beat in dry ingredient mix and the remaining half cup of milk. Half-fill each cupcake liner.

Bake for 15-20 minutes (check for doneness by inserting a toothpick into the center of cupcakes; a clean toothpick means the cupcake is ready). Cool.

When cooled, hollow out the center of the cupcakes, discard the middle parts but retain the very top to recover the filled cupcake. Fill each cupcake with cherry jam or cherry pie filling and top with the reserved cupcake lid.

At this point you could also frost the cupcake but the “bloody knife effect” is best achieved by simply sprinkling more jam/filling messily on top of the cupcake and plunging the candy knife into the cupcake or flat on top of the cupcake.

feeling stabby vanilla cupcakes

Vanilla cupcakes with cherry filling

Halloween cookie time


I always make a mix of cookies and cupcakes, following the principle of “something for everyone”. Despite my attempts to provide variety, it is possible that there is not always something for everyone. I know that people, such as vegans, those allergic to dairy, to nuts, to eggs, to wheat… most of these people won’t find any satisfaction in my baked goods. I imagine I will do something to accommodate these differences, but I don’t seem to ever get around to it.

I used my standard recipe for white chocolate macadamia cookies to make chocolate chip cookies using a package of Halloween chips:

Halloween chocolate chip cookie recipe

Halloween snickerdoodle recipe

Gingersnap cookie recipe

Witch finger cookie recipe

cartloads of halloween cookies

A whole cart of Halloween cookies, from Halloween chocolate chips & Halloween snickerdoodles, to gingersnaps topped with pumpkin spice kisses and witch fingers

full of win shortbread

Halloween shortbread slices

halloween chip choco chip

Orange and brown chocolate chip cookies – autumn & Halloween theme