AuthorHeather WallaceCategorycakeDifficultyBeginnerPrepare yourself for something truly frightening! Spooky cakes that taste just like a glazed cider donut!!!!
Now there's no need to go to the orchard every time you have a cider donut craving...just whip a batch of these up and you're set! Especially for Halloween, you've got to use the spooky skull and tombstone pans. We don't get trick or treaters at our house so in order to get into the "spirit" of Halloween so this is how I like to make it feel festive...that and dressing my dogs up in costumes lol.
So whether you're going to or throwing a Halloween party, or just staying home and watching some scary movies these cakelettes are a perfect scary addition to your frightful night.
We love dressing our dogs up for Halloween every year, it's torture I know lol. But they love the treats they get while they sit for pictures! This year we decided to dress them up in the "IT" theme with Ori being Pennywise and Ember being Georgie.
What do you think, did they turn out great or what??! The red balloon really tied it all together!
Preheat oven to 350°.
Prepare Nordic Ware Skull Bitelets and Nordic Ware Tombstone Cakelet pans with baking spray containing flour using a pastry brush to coat the details of the pans.
In a medium-sized bowl sift together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon grated nutmeg, 1/4 teaspoon ground cardamom, 1/4 teaspoon salt, and 1/4 teaspoon of cayenne pepper. Set aside.
In a mixer fitted with a paddle attachment cream together 1 1/2 sticks of room temperature unsalted butter and 1 1/2 cups of packed brown sugar at medium speed until fluffy (about 4 Minutes).
Reduce speed and add 3 room temperature eggs, one at a time beating well after each addition.
Add 1 1/2 teaspoons of vanilla extract.
Slowly beat in flour mixture, alternating with 1/2 cup of room temperature buttermilk and 1/2 cup of pure maple syrup (about 3 batches) just until the batter is smooth.
Fill each skull cavity about half full and each tombstone cavity about 60% full. Tap pans on a towel-lined countertop to remove any bubbles.
Bake the skulls for 12 Minutes to 15 Minutes and the tombstones for 18 Minutes to 20 Minutes or until edges are lightly browned and the center of the cakes are firm to the touch.
Let the skull cakes cool 5 Minutes before removing them from the pan and the tombstones need to cool for 10 Minutes, invert onto cooling racks and cool completely.
Any leftover batter you can clean the pans, prepare with baking spray and repeat baking.
Alternately if you don't have the baking pans you can line cupcake pans with liners or spray with the baking spray and cook for 19 Minutes to 23 Minutes
In a small bowl whisk together 1 1/2 cups confectioners' sugar, 5 tablespoons of milk, 1/2 teaspoon of apple brandy, and 1/8 teaspoon of ground cinnamon.
If the glaze is too thick just add more milk or brandy to thin it down.
Using a pastry brush paint the glaze onto all sides of the cakes and into any of the small details. This will keep the cake moist as well as accentuate the decorative details.
Serve and enjoy, or store in an airtight container at room temperature.
Ingredients
Directions
We love dressing our dogs up for Halloween every year, it's torture I know lol. But they love the treats they get while they sit for pictures! This year we decided to dress them up in the "IT" theme with Ori being Pennywise and Ember being Georgie.
What do you think, did they turn out great or what??! The red balloon really tied it all together!
Preheat oven to 350°.
Prepare Nordic Ware Skull Bitelets and Nordic Ware Tombstone Cakelet pans with baking spray containing flour using a pastry brush to coat the details of the pans.
In a medium-sized bowl sift together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon grated nutmeg, 1/4 teaspoon ground cardamom, 1/4 teaspoon salt, and 1/4 teaspoon of cayenne pepper. Set aside.
In a mixer fitted with a paddle attachment cream together 1 1/2 sticks of room temperature unsalted butter and 1 1/2 cups of packed brown sugar at medium speed until fluffy (about 4 Minutes).
Reduce speed and add 3 room temperature eggs, one at a time beating well after each addition.
Add 1 1/2 teaspoons of vanilla extract.
Slowly beat in flour mixture, alternating with 1/2 cup of room temperature buttermilk and 1/2 cup of pure maple syrup (about 3 batches) just until the batter is smooth.
Fill each skull cavity about half full and each tombstone cavity about 60% full. Tap pans on a towel-lined countertop to remove any bubbles.
Bake the skulls for 12 Minutes to 15 Minutes and the tombstones for 18 Minutes to 20 Minutes or until edges are lightly browned and the center of the cakes are firm to the touch.
Let the skull cakes cool 5 Minutes before removing them from the pan and the tombstones need to cool for 10 Minutes, invert onto cooling racks and cool completely.
Any leftover batter you can clean the pans, prepare with baking spray and repeat baking.
Alternately if you don't have the baking pans you can line cupcake pans with liners or spray with the baking spray and cook for 19 Minutes to 23 Minutes
In a small bowl whisk together 1 1/2 cups confectioners' sugar, 5 tablespoons of milk, 1/2 teaspoon of apple brandy, and 1/8 teaspoon of ground cinnamon.
If the glaze is too thick just add more milk or brandy to thin it down.
Using a pastry brush paint the glaze onto all sides of the cakes and into any of the small details. This will keep the cake moist as well as accentuate the decorative details.
Serve and enjoy, or store in an airtight container at room temperature.