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Purrfectly Delicious

Halloween-inspired desserts

By Annabel Karmel | null , null

There's no denying it: We love Halloween almost as much as our kids! And why not? The spirit of October 31 is deep within our bones. Don't you love choosing a costume with your child and seeing her all dressed up? Carving a pumpkin with a goofy grin? Sneaking a sweet or two of the edible loot your trick-or-treater brings home? The goodies on the following pages are in keeping with the spirit of the evening. They're frightfully fun to make and eat!





Green Monster Cupcakes

1 cup self-rising flour
1⁄2 cup unsalted butter, softened
2⁄3 cup superfine sugar
2 large eggs
1 tsp vanilla extract

Frosting and Decoration
1 16-oz tub creamy vanilla frosting
Green food coloring
Assorted sweets (marshmallows, strawberry licorice, gumdrops, candy-coated chocolate, other gummy candy)

1. Preheat the oven to 350°F. Put all the cupcake ingredients in a bowl and beat together until the mixture is smooth and creamy. Line a muffin pan and fill each cup about halfway with batter.
2. Bake the cakes for 18 to 20 minutes. They're done when they've risen, are golden in color, and spring back into shape when pressed with your finger. You can also make mini cupcakes in a mini muffin tin and these will only need 12 to 15 minutes in the oven.
3. Tint the frosting green with food coloring. Spread the frosting over the tops of the cupcakes and decorate.

Makes 12 cupcakes



Apple Teeth

1 red apple, cored and sliced into eighths
Creamy peanut butter
Squeeze of lemon juice
Miniature marshmallows

1. Spread peanut butter on one side of each apple slice (squeeze a little lemon juice over the apple slices first if not serving immediately).
2. Place five marshmallows on one apple slice and then lay another apple slice, peanut butter side down, on top.

Makes 4 apple smiles





Spider Cupcakes

1 stick unsalted butter
1⁄2 cup superfine sugar
2 large eggs
2⁄3 cup self-rising flour
2 Tbsp Dutch-process cocoa powder
1⁄2 tsp grated orange zest (optional)

4 oz dark or milk chocolate
Licorice laces
12 Mallomars
Mini M&Ms

1. Preheat the oven to 350°F. Beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with the second egg. Sift together the remaining flour and the cocoa into the bowl, and stir until well blended. If using orange zest, add it now.
2. Line a muffin pan and spoon in the batter until each cup is about 2⁄3 full. Bake for about 20 minutes. Allow to cool a bit and then place on a wire rack to cool completely before decorating.
3. To decorate, break the chocolate into a heatproof bowl and stir over a pan of simmering water until melted. Alternatively, heat for about a minute in a bowl in the microwave. Using a spatula, cover each cupcake with some of the melted chocolate. Arrange eight licorice laces for the spider's legs and stick a Mallomar in the center. Finish with the M&Ms for eyes.

Makes 12 spider cupcakes




Kitty Cakes

9 Yodels or Ho Hos
9 Twinkies

Icing and Decoration
Chocolate chips for melting
White writing icing
White rolled fondant icing
Mini fruit imperials or mini M&Ms
Black writing icing
Red licorice laces
Birthday candles

1. Melt the chocolate chips, place chocolate in a piping bag, and use it to make stripes on six of the Twinkies. Make stripes using white writing icing on 6 of the Yodels.
2. Cut 1⁄3 off each end of the un-iced Twinkies and Yodels to make 12 cat heads. Cut circles from the fondant for the eyes. Stick on the features using some of the melted chocolate. Add M&Ms for the eyes and draw a vertical line down the center using black writing icing. Quarter the nonpareils for the ears and add pink or red M&Ms for the noses and red licorice for the whiskers.
3. Use melted chocolate to attach the cats' heads to their bodies. Hold in place until set.
4. Add birthday candles for tails.

Makes 12 servings

About the Author

Annabel Karmel is the author of 16 best-selling books on cooking for families, including First Meals, Lunch Boxes and Snacks, and Favorite Family Meals.

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