Cute Bat Cakes
Today is All Hallows’ Eve, and if you’ve not yet cooked up anything sweet and spooky, this quick and easy, cute bat cakes recipe can be whipped up in no time.
All you need is a simple cupcake recipe, a bag of small Oreos and black food colouring paste. I used a yummy red velvet cake recipe which has a few more ingredients than a regular cupcake recipe but well worth the extra effort.
All Hallows’ Eve, traditionally known as the day before All Saint Day and some believe it stems from the Pagan Celtic Tradition of Samhain (pronounced “sow’inn”). Historically it marked the end of the Harvest season and the beginning of Winter and it was also believed to be the time of the year when the veil between our life and the afterlife was at its thinnest. An ideal time for conferring with the the spirits if that’s your thing! Nowadays it’s more widely referred to as Halloween, and viewed by some as a rather morbid time of the year, yet we mustn’t forget its liturgical and pagan past.
We don’t go in for all the gory decor, just a simple carved pumpkin and plenty of treats for any passing trick’or’treaters. How do you like to celebrate Halloween?
Ever get the feeling you’re being watched!?
If you try this recipe, let me know what you think! Leave a comment, you can even rate the recipe and don’t forget to tag your pictures #gillianskitchendotcom on Instagram so I can see your creations. Thank you!
P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 175 g unsalted butter softened
- 2 eggs at room temperature
- 250 g caster sugar
- 1 tsp vanilla extract
- 1/2 tsp red velvet cake gel or red food colouring paste
- 100-125 ml buttermilk use milk & yoghurt or milk and a squeeze of lemon if you have no buttermilk
- 175 g plain flour
- 2 tbs cocoa powder
- a pinch of salt
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cider vinegar
- 230 g cream cheese at room temperature
- 110 g unsalted butter softened
- 1 tsp vanilla extract
- 230 g Icing sugar
- black food colouring paste/gel
- 1 bag of small sized Oreos
- googly eyes
Preheat the oven to 180C (350C).
Put the butter an sugar in a mixing bowl and mix till pale and fluffy. This should take 2-3 minutes.
Add the eggs one at a time, mixing well between each and not forgetting to scrape down the sides of the bowl with a spatula.
Add the vanilla extract, the red food colouring and the buttermilk and mix until evenly coloured.
In another bowl sift together the flour, cocoa powder, salt and bicarbonate of soda and baking powder.
Add the sifted dry ingredients to the wet batter and mix until well combined.
Divide mixture between paper cases and bake on the middle shelf of the preheated oven for about 20 minutes or until well risen and an inserted skewer comes out clean.
Allow to cool in the cake tin for a few minutes before transferring to a wire rack to cool.
FOR THE CREAM CHEESE FROSTING:
While your cakes are cooling put the soft cheese and butter in a clean, medium mixing bowl and beat together with a wooden spoon until smooth and thoroughly blended.
Beat in the vanilla extract and sift in the icing sugar and beat again until the frosting is smooth and creamy.
Add the desired amount of black food colouring paste to achieve the depth of colour desired.
Put the frosting into a piping bag and chill in the fridge until your cakes are cool enough to decorate.
Prepare your wings by separating the Oreo biscuits and cutting each side in half. Scrape off the inner cream filling and if you don't have ready made googly eyes you can use this cream filling to shape some eyes for your bats then dot the centres with black food paste using a toothpick.
Once the frosting has chilled for a while you can pipe onto the cooled cupcakes then insert each cake with a pair of oreo wings and googly eyes.