These mini halloween carrot cake ghosts are everything you need to celebrate halloween. They are so charming and cute. Plus, so easy to make too. They are these sort of mini cakes or cupcakes made with carrot and olive oil, which makes them super moist and soft.
When I way they are everything you need this halloween is because they look so cute while algo being delicious. If you have been reading this blog or following us for a while now, you may know that we don’t really like the idea of decorating desserts that much. And there are several reasons as to why that is.
First of all, we are not that into using food colorings nor decorations that are sometimes unnecessary from our point of view. The idea of adding more sugar, artificial colorings or decorations just for the sake of it doesn’t really make sense to us. It does not seem to add that much to any recipe.
Secondly, we have always preferred to make desserts and recipes look cute in a way that everybody can easily replicate at home. We would rather use practical decocrations that make desserts look charming without the need to use overly specialized utensils. Now of course, there is a time and a place for beautifully and over the top looking desserts, and we love to see that. But this recipe, like a lot of our recipes, is meant to be practical.
With this idea you can make carrot-flavored cupcakes, decorated with white chocolate frosting and black sugar pearls to make them look like ghosts. Perfect for Halloween.
Something to mention is that for this recipe you can use a normal cupcake mold. And they look like the little ghosts in the pictures. To make the ghosts that are taller, the only thing we did was to place aluminum foil to make the walls of the same cupcake mold higher, so that the cupcake could become much higher too. We are going to put a picture of how this looks with the aluminum foil in the recipe box.
If you like this recipe you have to go check out our classic carrot cake, a decadent recipe you can’t miss.
Preheat oven to 356º F (180° C). Place cupcake liners in a cupcake pan for 12 cupcakes. Also, in a large bowl, sift the flour with the baking powder, salt and cinnamon powder. Mix with a spoon and set aside.
Separately, in a blender or food processor add the sliced carrots along with the sugar, eggs, olive oil and vanilla extract. Blend for 30 seconds until the carrots are broken down and a homogeneous mixture is obtained.
Add this mixture to the bowl with the flour and mix with a rubber spatula until all ingredients are perfectly integrated.
Carefully pour the mixture into the 12 muffin cups filling each one to 3/4 of its capacity. Bake the cupcakes at 356º F (180° C) for approximately 20-25 minutes until they are done but not too browned or until a wooden toothpick comes out clean when inserted.
Take the cupcakes out of the oven and let them cool down completely before decorating.
For the glaze:
Melt the white chocolate. To do this, place it together with the oil in a heat-resistant bowl and melt in the microwave for 30-second intervals, that is, put it in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted (this prevents the chocolate from burning).
To decorate the cupcakes, first level them by slightly cutting the part that protrudes from the surface to get a stable base, since they will be turned upside down. Then, place them with the narrower base upwards on a large tray or grid and cover them with the glaze. The glaze should drip slowly over the edges so that it looks like a sheet simulating a ghost.
Before the chocolate dries up, put a couple of black edible pearls on each cupcake to simulate the ghosts eyes. That's it!
We created this blog as a way to save all the recipes we make at home. We started making mostly desserts a long time ago as a hobbie. It soon turned into something else.
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