
With
Halloween only a short time away look forward to seeing plenty of
Halloween recipes, whether they are to be used for a party, treats
for all those little ghouls, or just for fun! All of the recipes that
you will see this week, unfortunately, are not eco-friendly, however,
we can remedy this by simply replacing all of the ingredients with
wonderfully organic, eco-friendly ingredients. To start the week off
I am going to introduce you to a “Chocolate Marshmallow-Ghost Cake
and Mini Cupcakes”. Not only does this cake look pretty but it
sounds completely yummy as well!
Ingredients:
Makes three 6-inch layers or about 6
dozen mini cupcakes
3/4 cup (1 1/2 sticks) unsalted butter,
softened, plus more for pans
2/3 cup unsweetened Dutch-process cocoa
powder, sifted, plus more for pans
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup whole milk
Directions:
Preheat oven to 350 degrees. Butter
three 6-inch round cake pans. Dust with cocoa powder, and tap out
excess; set aside. Alternatively, line six mini muffin tins with
paper liners.
Whisk together flour, cocoa powder,
baking powder, and salt in a medium bowl. Put butter and sugar into
the bowl of an electric mixer fitted with the paddle attachment. Mix
on medium-high speed until pale and fluffy, about 4 minutes. Add
eggs, one at a time, mixing until combined after each addition. Mix
in vanilla.
Reduce speed to low. Add flour mixture
in three batches, alternating with the milk. Mix until just combined.
Divide batter evenly among pans (about 2 cups batter per pan) or
lined muffin cups (about 1 tablespoon batter per cup).
Bake until a cake tester inserted into
centers comes out clean, 30 to 40 minutes for cake layers and 14 to
16 minutes for mini cupcakes. Let cool in pans or muffin tins on a
wire rack. Decorate as desired.
This
recipe is by Martha Stewart.



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