Halloween 2020 Dessert Ideas

Happy Monday everyone! I hope you had a wonderful weekend full of fun decorating your house for Halloween (if you have not done it already) and finishing up your Fall decorations. I get super excited around this time of year! Our little Alina (20 months old) and Valentina (5 years old), love Halloween decorations everywhere we go! This year I tried to bring a little extra “Halloween fun” to our home by baking some Halloween cupcakes! And so today I’m sharing with you my favorite Halloween 2020 dessert ideas!

Some of my favorite “baking” and “no-baking” Halloween decorations

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I was looking online to get some ideas of “easy Halloween desserts” or how to make “Halloween desserts for toddlers”. Luckily, I remembered a friend of mine on Instagram has the coolest page full of amazing desserts for many occasions! I decided to check her page for some ideas! I came across the most adorable pumpkin cheesecake for Halloween! It called “No-Bake Pumpkin Cheesecake”.

I decided that would be an amazing dessert to bake at home with our little Valentina! However, I admit that I am not a great baker! Hahaha! Therefore, I always look for super easy and fast recipes if I decide to bake something! If you’ve read my post on Super Simple Baking Recipes to try with your kids, then you’ll know where I am coming from, haha!

Not only does the “No-Bake Pumpkin Cheesecake” looks SO darn cute, but it also looks so delicious. After reading the recipe, I thought for someone like me that has no clue about baking (LOL), making this desert would be a little tricky and I could really mess it up! Hahaha! That is why I decided to go with the “Bloody Halloween Cupcake” instead!

My other big reason for choosing the “Bloody Halloween Cupcake” recipe was simply because Valentina LOVES cupcakes and I thought she would enjoy eating the “final results” of her baking (hahaha)! But… if you love baking, I think either of these make perfect Halloween 2020 dessert ideas for you to try!

Regardless of if you have kids or not, I think both these recipes are absolutely great and you will have fun baking and most importantly, decorating! You can read the complete “No-Baking Pumpkin Cheesecake” recipe and the “Bloody Halloween Cupcake” on her website! I am also going to list the ingredients that you need for the Bloody Halloween cupcakes from her website for you here….

Halloween 2020 Dessert Ideas

Bloody Halloween Cupcake Ingredients

Some important notes regarding the ingredients of this Bloody Halloween cupcake recipe (based on her website):

For The Cupcake

1. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter needs to be at room temperature which technically means soft enough to be able to cream but not too soft or runny so avoid last minute microwaving
2. Granulated Sugar: Standard, all purpose granulated or white sugar is perfectly fine in this recipe, nothing fancy.
3. Egg: Room temperature as always
4. Flour: All purpose flour or pastry flour makes the best cupcakes. They are so called “soft flour” which are low on protein resulting in delicate, tender texture. It is always a good idea to sift your flour as it tends to form lumps.
5. Salt: An essential ingredient in most of the dessert recipes. Balances flavor and enhances other ingredients
6. Baking powder: Has two functions: increase the volume and lighten the texture
7. Milk: Room temperature whole milk is the best
8. White vinegar+baking soda: The SECRET ingredients to make cupcakes that stay super moist and tender even after days, the exact opposite of those sad looking dry ones from the supermarkets.

For The Frosting

1. Mascarpone: Very rich Italian cream cheese, exceptionally smooth and easily to spread or whip. The flavor is milky and slightly sweet.  Use at room temperature.
2. Cream cheese: I always use Philadelphia when I state cream cheese in my recipes. I find it easy to cream (need to bring it to room temperature first) and very pleasant in taste. I usually beat it with a hand mixer for less than a minute, just until it becomes fluffy and increases a bit in volume. Please avoid over whipping.
3. Icing sugar: Icing sugar is the first choice when it comes to whipping up frosting. Question I often get is whether the quantity is a typo. NO, it´s not! You do not actually need a lot of sugar when making cupcake frosting! It stays beautifully fluffy without tons on sugar, the secret is the technique of whipping, not the amount of sugar.

For The Cupcake

1. Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter needs to be at room temperature which technically means soft enough to be able to cream but not too soft or runny so avoid last minute microwaving.
2. Granulated Sugar: Standard, all purpose granulated or white sugar is perfectly fine in this recipe, nothing fancy.
3. Egg: Room temperature as always,
4. Flour: All purpose flour or pastry flour makes the best cupcakes. They are so called “soft flour” which are low on protein resulting in delicate, tender texture. It is always a good idea to sift your flour as it tends to form lumps.
5. Salt: An essential ingredient in most of the dessert recipes. Balances flavor and enhances other ingredients.
6. Baking powder: Has two functions: increase the volume and lighten the texture.
7. Milk: Room temperature whole milk is the best.
8. White vinegar+baking soda: The SECRET ingredients to make cupcakes that stay super moist and tender even after days, the exact opposite of those sad looking dry ones from the supermarkets.

For The Frosting

1. Mascarpone: Very rich Italian cream cheese, exceptionally smooth and easily to spread or whip. The flavor is milky and slightly sweet.  Use at room temperature.
2. Cream cheese: I always use Philadelphia when I state cream cheese in my recipes. I find it easy to cream (need to bring it to room temperature first) and very pleasant in taste. I usually beat it with a hand mixer for less than a minute, just until it becomes fluffy and increases a bit in volume. Please avoid over whipping.
3. Icing sugar: Icing sugar is the first choice when it comes to whipping up frosting. Question I often get is whether the quantity is a typo. NO, it´s not! You do not actually need a lot of sugar when making cupcake frosting! It stays beautifully fluffy without tons on sugar, the secret is the technique of whipping, not the amount of sugar.

For The Fake Blood

1. Strawberry: Use fresh or frozen, the key is to boil it until it thickens into a “blood like” consistency.
2. Sugar: Use granulated sugar, easy. The exact amount of sugar will need your judgement depending on the sweetness of the strawberry you use.
3. Lemon juice: Freshly squeezed lemon juice to balance the sweetness.

I hope you’ve enjoyed these Halloween 2020 dessert ideas as much as we did! Happy baking your Halloween desserts, and let me know if you tried one of these recipes!

Love,

Sherry, xoxo

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Some of my favorite “baking” and “no-baking” Halloween decorations