Halloween Skull Madeleines
Coooking Temperature: 350°F/ 177°C/ Gas Mark 4
Calories: 4
Adjust Servings Here: 12 cakes
Description
These Halloween Skull Madeleines are a spooky twist on a classic French treat. They feature a buttery, delicate texture with a surprise raspberry jam filling. Covered in white chocolate and dusted with shimmering edible dust, they make an impressive and fun addition to any Halloween party. Let the kids join the fun by helping dust the skulls and bring them to life!
Ingredients
- ½ cup (113 g) Butter unsalted, melted
- 1¼ cup (160 g) All-purpose flour
- ¼ tsp Baking powder
- ⅛ tsp Salt
- 1 tsp Lemon zest
- 2 large Eggs
- ½ cup (100 g) Sugar
- 2 tbsp Honey
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
Plus
- 1 cup White melted chocolate
- Pearl, silver, or gold edible dust optional
Instructions
- Prepare the skull pan: Grease the skull pan with butter or non-stick spray to prevent sticking. Lightly dust with flour and tap out the excess. This ensures the Madeleines release easily from the pan.
- Melt the Butter: Melt the butter in a small saucepan over low heat or in the microwave. Allow it to cool to room temperature. This step is crucial for achieving the right texture in the final product. Then, add the lemon juice. Let cool completely.½ cup Butter , 1 tsp Lemon juice
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt twice. Set aside for later. This will help evenly distribute the baking powder and salt.1¼ cup All-purpose flour, ¼ tsp Baking powder, ⅛ tsp Salt
- Beat Eggs and Sugar: Beat the eggs and granulated sugar in a separate large bowl using an electric mixer or whisk. Beat on high speed until the mixture is pale, thick, and frothy (about 5 minutes).2 large Eggs, ½ cup Sugar, 2 tbsp Honey
- Add Vanilla and Lemon Zest: Gently fold the honey, vanilla extract, and lemon zest using a spatula. Be careful not to deflate the egg mixture while adding these ingredients.1 tsp Lemon zest, 1 tsp Vanilla extract
- Fold in Melted Butter: Slowly fold the cooled melted butter into the batter. Ensure the butter is evenly incorporated without overmixing.
- Chill the Batter: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling helps thicken the batter and gives Madeleines their signature hump.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Position a rack in the center of the oven for even baking.
- Fill the Skull Cake Pan: After chilling, spoon half of the batter into each skull mold cavity, filling halfway. Place a teaspoon of raspberry jam in the center of each. Top with more batter, filling the molds 3/4 full.
- Bake: Bake for 12-15 minutes or until the edges are golden and a toothpick inserted into the center comes out clean. Let the skull madeleines cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Add the White Chocolate Coating: Once cooled, melt the white chocolate in a double boiler or microwave, stirring until smooth. Pour a small amount of melted white chocolate into the skull cake pan to cover the bottom of each mold. Place each madeleine back into the mold on top of the melted chocolate. Freeze for 15-20 minutes or until the chocolate is firm.1 cup White melted chocolate
- Finish and Decorate: Remove the skull madeleines from the pan carefully. Dust some skulls with edible pearl, silver, or gold dust for a haunting shimmer effect.Pearl, silver, or gold edible dust
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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