The All Saints festivities are approaching, and we love celebrating them. Looshi’s have the best Halloween cakes, including terrifying cakes, Chocolate Devil cake and Halloween Monster Cupcake and other sweet treats perfect for a spooky evening and Halloween parties, for delivery in Dubai.
Now, it’s Halloween breakfast time, and no one wants to eat a slice of bloody red velvet cake, roach nest boiled egg or witch fingers, and we miss a rich, moist Halloween breakfast biscuit. Juicy and spicy, delicious next to our warm coffee with milk.
That is why today we bring you a very tender Halloween cake, which is very quickly made and will have nothing to envy to the creepy desserts with which we celebrate these dates.
for eight people
Butter 165 g
Sugar 180 g
Egg L 3
Wheat flour 340 g
chemical yeast 16 g
Baking soda one teaspoon
Salt 1/2 teaspoon
pumpkin puree 280 g
Leche 150 ml
Lemon juice 10 ml
1/2 teaspoon ground cloves
Ground ginger 1/4 teaspoon
Ground cinnamon two teaspoons
How to make Halloween cupcakes
total time One h
Elaboration 15 m
Cooking 45 m
firstly cook the pumpkin. We put water in a saucepan, boil it, and put the pumpkin in small pieces, about 350 grams approximately. Cook it in boiling water for 15 minutes. Take it out of the water and reserve it to cool down. We put it on top of a large filter so that as we mash it with a fork, it releases water into another container, and the puree does not get too watery. We booked.
We continue to preheat the oven to 175 degrees Celsius. Grease the mould with butter, margarine or spray and a little flour, shaking off the excess. While preparing the buttermilk, we put the 150 ml milk bowl and the lemon juice and stir and let it rest for 15 minutes until the mixture appears lumpy.
In a bowl, put the butter at room temperature and the sugar and beat it until we see it creamy. Then, add the eggs one by one.
In another bowl, we sift the flour and add the rest of the dry ingredients, the yeast, the baking soda and the ground spices.
In another container, we put the pumpkin puree and the buttermilk. We booked. In the butter and sugar mixture, Add half of the dry ingredients, stir, add half of the puree and buttermilk preparation, mix again gently and repeat the operation with the remaining ingredients.
We will not over-beat the mixture, and once the ingredients are integrated, we transfer it to the mould and bake for 45 minutes. Once cooked, we transfer the cake to a rack until it cools.
With what to accompany the Halloween cake
This moist and juicy Halloween cake is perfect with frosting on the surface. It occurs to us that a salted caramel or a cream cheese frosting can be delicious with it and give it that final touch that this cake deserves.