What’s not to love about Halloween? I say nothing, and baking during this time of year is one of my absolute favorite things to do. It’s just so much fun! There are so many moulds to choose from and any one of them will look amazingly spooky and creepy. I decided to use the tombstone ones, or you could try my red velvet cupcakes as another option. If you want to go all out for this holiday, add a few more delectable treats such as halloween candy brownies, easy monster cookies, or some witches brew. After all, you’ll be thirsty by the time you make all these great Halloween recipes.
What You’ll Need To Make Tombstone Cakes
Flour – All-purpose white flour is used for the batter. Sugar – White granulated sugar provides some sweetness in the cupcake. You’ll also need some icing sugar for the glaze. Baking soda – Baking soda is used as a leavening agent. Baking powder – Baking powder is used to increase the volume and lighten the texture of most baked goods. Salt – Salt is used to enhance the overall taste and is a must in most recipes. Butter – I use unsalted butter to control the amount of salt. If using salted butter, you can just omit the salt in the recipe. Chocolate chips – I used dark chocolate chips but use milk or semi-sweet chips if that’s all you have. Cocoa powder – Cocoa powder is unsweetened chocolate that adds a deep chocolate flavor to desserts. Milk – Milk is used in both the batter and to mix with the powdered sugar for the glaze. Eggs – Large eggs are used to provide structure, leavening, richness, color, and flavor to baked products Oil – Use vegetable oil to help make the cakes moist. Vanilla -Vanilla is used to enhance all the other flavors in the recipe.
How To Make Tombstone Cakes
Some Tips
Leftovers
Store in the refrigerator in an airtight container for up to 1 week.
Freezer
Freeze in an airtight container or freezer bag for 3-4 months.
More Great Recipes To Try
Halloween Red Velvet CupcakesWalnut CookiesHalloween Poke CakeEgg Tarts (Hong Kong Style)Homemade Vanilla Pudding
