No Trick After-Halloween Treats
So, Halloween 2013 is now a memory with pictures galore. The goblins and princesses made it home safe & sound with their personal stash. You made it out ALIVE following the hoards of monsters trampling your beautiful fall mums. This year, you managed not only to buy enough candy, but you actually have lots left over…besides, there’s always those yukky ones that the kids just won’t eat (and they seem to have a grunch of those!) So what do you do with ALL THIS CANDY…as your mother’s voice echoes in your head…”Don’t throw away perfectly good food…there are children in the world who are starving…” What do you do?
In days gone by, we always saved the extras to decorate our gingerbread houses that the kids would make on Thanksgiving Friday. It was always TONS of fun to see what sugary gems remained after almost a month of being hidden from parental view in their rooms…but the kids and their cousins faithfully reserved some of their candy stash every year to share. It was especially fun because the cousins came in from out of state for Turkey Thursday at Grammy’s house…and then we would all pile into our kitchen for Gingerbread Friday…then back over to Grammy’s house for all the yummy leftovers – and the kids (both young and seasoned) could proudly display their creations! Yes…crafting a gingy house is not just for the young, but also for the young at heart. It allows the kid in you to be so very creative! If you haven’t made a gingy house lately, try it! We’ll share some easy recipes with you later this month.
For this year, however…the kids are all grown and we moved away from the family. We moved into a place where we didn’t have a single trickster begging treats…and we faithfully bought all this candy! And since we moved away from the family, we won’t be having Gingerbread Friday at our house this year. So what do we do with all of OUR leftover candy?
We decided to deal with it Battinburg Cakes Style – – – WE CREATED & BAKED!!!
We came up with four really simple and tasty ideas for creatively using up Halloween leftovers. Over the next 4 posts, we will share the creations we devised to rejuvenate our leftover Halloween candies and we invite you to creatively dispose of your Halloween surplus too…then, share share SHARE with your family & friends your special creations!
First – we went pretty. We found we had an abundance of those pesty, but pretty pastel Smarties sweet & tart candies…so we made pretty pastel perfections first. We crunched up the pastel disks into large pieces, reduced the sugar in our batter, and added the crunched candies to the batter of a pristine white cupcake. The Smarties dissolved in place, leaving a beautiful array of pastel dots in our white confection. Since they were Pastel Smarties on the inside, we decorated them in a whimsy way using our Battinburg Buttercream which we colored using the same Smarties color palette so our cuppies look & feel inviting & fun. Try these out. They were really yummy. Use your imagination and most of all,
Ciao for Now!
V & K
PS – Stay tuned when next we share our crafty candy corn creation! And by the way… we are still accepting holiday orders! If you’ve never had fresh (not canned!) pumpkin pie, you haven’t lived! Don’t forget to visit our website, BattinburgCakes.com to see the beautiful pictorial of our latest and greatest confections;
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Battinburg Cakes Smarties Cupcakes
- ¼ lb butter
- 1 cup sugar
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 1 tsp vanilla
- 2 eggs
- 10 rolls of Smarties candies, unwrapped
Preheat the oven to 350.
Open the packages of Smarties and toss into a seal-able gallon-size plastic bag. Using a rolling pin (or the side of a soup can), gently pound once or twice until the candies break up, but STOP before they are pulverized into dust! You want each candy to be in about 3-4 pieces.
Line a cupcake pan with cupcake papers.
In a medium bowl combine the flour, baking powder and salt. Set aside.
Measure out your milk and add the vanilla. Set aside.
Using the paddle attachment on your stand mixer, cream the butter until it is smooth. Slowly add the sugar and beat until light and fluffy. With the mixer on low, add the eggs one a time until well combined.
Next, alternate adding the flour and the milk mixtures to the sugar/egg mixture, mixing on medium only until well blended. Do not over mix.
Remove the bowl from the mixer. Pour the broken Smarties into the batter and fold together.
Pour or scoop the batter in the prepared liners (about 2/3 full) and bake for 25 minutes or until done.
Turn out of the pans and allow to cool before decorating.
Yield: About 12 cupcakes
We used our Battinburg Buttercream icing to frost.