Spooktacularly Delicious Halloween Treats

Halloween Recipes

This Halloween, let out a scream for wickedly tasty treats especially created by The Maya Kitchen that’s perfect for that party you’re planning.  Preparing these are a breeze because ready mixes are used in the recipes. With this sweet spread of cupcakes iced with bright orange icing, webs and spiders; demon pops with impish grins and evil eyes; and a scare-tastic ghost cake, you’re guests would surely be wowed.

Halloween Spider Web Cupcakes

1 package MAYA Oven Toaster Chocolate Fudge Brownie Mix 230g
¼ cup butter
1 piece egg
1 tablespoon water

Buttercream Frosting:

¼ cup butter
¼ cup shortening
3 ½-4 cups powdered sugar
¼ cup milk
½ teaspoon vanilla
Orange food color
Halloween inspired candy decorations

Melted chocolate (for web)

Preheat oven and line 3-ounces muffin tins with paper liners. Set aside.

In a bowl, cream butter until fluffy. Add egg and water. Mix in the brownie mix until well blended. Pour the mixture into prepared muffin tins. Bake at 350°F/ 177°C for 10-15 minutes or until cake is done. Cool and set aside.

Prepare Frosting:
Beat butter and shortening until well mixed. Alternately add the powdered sugar, milk and vanilla until creamy. Divide mixture into two portions. Tint one portion with orange color and the other portion to remain as is. Set aside.

To Assemble: Fill pastry bag fitted with desired tip with icing and pipe out icing on top of each cupcake. Decorate with Halloween inspired candy decorations on top or using a web template with an acetate sheet on top, “trace” it using melted chocolate to create Halloween chocolate web.


Mummy Waffle


1 egg
2 tablespoons oil
¾ cup water
1 package MAYA Chocolate Hotcake Mix 200g
cocktail hotdogs, cooked
popsicle sticks
chocolate syrup
prepared chocolate crumbs (from left over brownie or chocolate cake)
assorted colored candies and licorice

Lightly grease and preheat waffle maker. In a bowl, beat egg then add oil, water and hotcake mix. Stir just until blended. Pour in a small amount of hotcake mixture into waffle maker then put cocktail hotdog and pour more hotcake mixture the hotdog is fully covered. Cook waffle until done. Set aside. Do the same procedure with the remaining mixture and hotdogs. Set aside to cool.

To Assemble:
Insert popsicle stick at one end of each waffle dog then dip into chocolate syrup, remove excess syrup. Cover waffles with chocolate crumbs. Create demon face using assorted colored candies.

And now, for the main attraction:

Haunted Cake


1 egg
½ cup water
3 tablespoons oil
1 package MAYA Oven Toaster Chocolate Cake Mix 200g

Butter Cream Frosting:

2/3 cup egg whites
1 cup sugar
1 cup butter
1 cup shortening
1 teaspoon vanilla extract
black food color

1 dozen Prepared ghost cut-out cookies or white chocolate ghost cut-outs

Poured Fondant:
9 cups confectioners’ sugar
½ cup corn syrup
1 teaspoon vanilla extract
½ teaspoon almond extract

Preheat oven to 375°F/ 190°C. Grease and line 8 inch round pan. Set aside. Prepare the cake.

Combine egg, water, oil and chocolate mix until well blended. Pour into prepared pan and bake until done. Cool and set aside.

Prepare Frosting: In a bowl, mix egg whites and sugar together over simmering water. Whisk gently until egg whites are hot. Transfer mixture into a mixing bowl and beat in a high speed until thick and glossy. Switch to low speed and add butter and shortening one at a time. Add in vanilla extract and beat until well incorporated. Tint frosting with black food color. Set aside.

Prepare Poured Fondant: In a bowl, over simmering water. Mix all ingredients until well combined, smooth and warm.

To Assemble: Cover cake with butter cream frosting. Set aside a little of cream frosting. Get your cut-out cookies and fully cover with poured fondant. Cool and set aside. Decorate cut-out with ghost face design using reserved butter cream frosting. Use cookies as decors around the cake. Spread some frosting on the back and press lightly onto the side of cake. Your cake is ready to serve.

TIP: You can use a template to make your ghost white chocolate cut outs. Simply print out a template that you can easily find on the web, lay an acetate sheet (available at baking supply stores) on top, and pipe melted white chocolate on top. Cool to set and it’s ready for use.

This recipe is provided by The Maya Kitchen. For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.


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