For What could be more delicious creepy Halloween than wickedly good, can make cakes, or ghoulish treats you spirit with with the family? Get into the Rigg recipes from expert bakerAnnie
Make a gathering of these little carved pumpkin-shaped cakes and scatter them around the room for your Halloween party. Look for orange, green or black paper cases and Halloween sprinkles to decorate the serving dish. Makes 12 Preheat the oven to 180°C/350°F/gas 4. Make and bake the vanilla cake cupcakes (see below). Divide the mixture between the paper cases and bake on the middle shelf of the preheated oven for about 20 minutes or until well risen and a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the muffin pan for 5 minutes before transferring to a wire rack until cold.
Make the meringue buttercream (see below). Put in a bowl, take out 6 tablespoons and transfer to a separate bowl. Tint this quantity black using the food colouring paste. Colour the remaining, large bowl of buttercream, orange. Spread the orange buttercream over the cold cupcakes, spreading evenly with a palette knife. Using the blunt end of a knife or a wooden skewer, make indents in the buttercream to resemble ridges in the pumpkins. Scatter orange sanding sugar over the buttercream until evenly coated.
Fill the piping bag with the black buttercream. Pipe eyes, a nose and a mouth onto the orange frosting to make jack-o’-lantern faces. Lay the cupcakes on their side and stick one green jelly bean into the top of each cupcake to make the stalks. Scatter the serving dish with Halloween sugar sprinkles, if using, and arrange the cupcakes on top to serve. IRISH INDEPENDENT
Put the butter and sugar in a mixing bowl and cream until pale and light — about 3 to 4 minutes. Gradually add the eggs and vanilla extract, mixing well between each addition and scraping down the sides of the bowl with a rubber spatula from time to time. Sift the flour into the cake mixture and mix until thoroughly combined. Add the milk and mix until smooth. Divide the mixture between the paper cases and bake on the middle shelf of the preheated oven for about 20–25 minutes or until golden, well risen and a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the muffin tin for 3 minutes before transferring to a wire rack until cold. To make the meringue buttercream, put the sugar and egg whites in a heatproof bowl set over a pan of simmering water. Whisk slowly with a balloon whisk until the sugar has dissolved, the mixture starts to thicken and turn white and it reaches 60°C/140°F on a sugar thermometer — about 4 minutes. Remove from the heat and whisk with an electric whisk on medium speed for another 3 minutes or until cold, very thick and glossy white. Gradually add the diced butter, beating constantly until the butter has been incorporated and the frosting is smooth. Fold in the vanilla extract. 28 October 2017 28 October 2017