At Partylicious, we think that every occasion is an occasion to celebrate and be creative! 


So we created a halloween corner in our boutique. You will find plates, cups, decorations to create a spooky setting! 

We've also just launched our new party printable range: pay once and print as many times as you'd like*! Starting with a modern and simple halloween invite.

 

Here is one of our favorite recipes for halloween:  Pumpkin Cupcakes.

Pumpkin Cupcakes**

INGREDIENTS for 20 cupcakes:

For the cupcake

250g all-purpose flour
5g baking soda
5g baking powder
5g coarse salt
2.5g ground cinnamon
2.3g ground ginger
0.6g freshly grated nutmeg
15ml teaspoon pumpkin pie spice
200g packed light-brown sugar
200g granulated sugar
225 unsalted butter, melted and cooled
4 large eggs, lightly beaten
425g pumpkin puree

For the Cinnamon Cream Cheese Frosting

2x 227g package cream cheese, softened
113g butter, softened
453g confectioners’ sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract

DIRECTIONS:

For the Pumpkin Cake

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.

2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

For the Cinnamon Cream Cheese Frosting

1. Using a mixer, blend the butter and cream cheese together until well combined.

2. Gradually add in the confectioners’ sugar until fully incorporated.

3. Finally mix in vanilla and cinnamon.

 

*For personal use only, no commercial. Partylicious created this design and retains all rights.  

** source: http://www.mybakingaddiction.com 

October 20, 2014 by Emily MICHEL-ODIER