Paralysis popsicles are fun and freaky halloween treats crafted with red and black velvet cake and little bit of magic.
Poison, Popsicles, Batman, Robin... it must be Halloween and we're celebrating with Paralysis Popsicles!
I pulled out all my witch's tricks and tried my best to make these look deadly to the bite, but all that came to mind the entire time I was photographing them was DANANANANANANANANANANANA Batman! (& Robin). Do you see it too? Not what I intended, but in the end, they inspired this year's Halloween costume!
So go ahead, take a moment to picture me decked out, head-to-toe in latex...Be afraid! Be very afraid! LOL
These Paralysis Popsicles were a fun little project, made at the same time and with the same batter used in my last post. BTW, how fun is this pan? I picked it up last summer for a really good deal and have wanted to use it for some time. I thought this was the perfect opportunity!
Some melted chocolate, a few popsicle sticks, some stripy straws (to cover the popsicle sticks), fondant in black and orange and a few cross bone skulls and you'll be on your way to making popsicles to stop evil, dead in its track. Well, that's if you can resist eating them first. Not an easy feat. Trust!
I had a couple bites of these Paralysis Popsicles and I'm now starting to feel the effects... fingers... cram...ping... no... more..... words...
More Ghoulish Goodies:
Servings: 24 mini cupcakes
Ingredients
- 1 cup unsalted butter
- 2 tablespoon water
- ¾ cup unsweetened cocoa I used E. Guittard Cocoa Rouge
- 3 eggs
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 2 teaspoon vanilla extract
- 2 tablespoon beet juice 1 medium beet yields about 4 tbsp
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 ½ teaspoon baking powder
- 1 ½ cups superfine sugar
Instructions
- Preheat oven to 375 F.
- Place the butter, water, and cocoa in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from heat and let cool slightly.
- Beat together the eggs, buttermilk, vanilla extract, vinegar and beet juice until frothy. Beat in the butter mixture.
- Sift together the flour, cornstarch and baking powder, then stir into the mixture with the superfine sugar.
- Pour batter into molds and cupcake wells and bake at 350ºF for 30-35 minutes, or until risen and firm to the touch.
- Place on a wire rack to cool for 10 minutes than turn out onto wire rack to cool completely.
- Assemble as shown and enjoy with caution!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Vilma Strangis-Short says
How clever is that! Awesome job:-)
01VanillaBean01 says
What a cute post. You must publish a pic of your Halloween costume!! Love the look of these treats and I adore your photography.