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

Irish Independent - Weekend Magazine - - FRONT PAGE -

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

WEEK­END MAG­A­ZINE

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

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