Bloody Mary soup and campfire cupcakes
Bloody Mary soup, pulled pork burgers, campfire cupcakes – how to make your spooky party a frightfully fun affair
CAMPFIRE CUPCAKES 150g (5½oz) light muscovado sugar 150g (5½oz) butter, softened 3 eggs 2-3tbsp milk 100g (3½oz) self-raising flour 1tsp baking powder 50g (1¾oz) cocoa 50g (1¾oz) dark choc chips 50g (1¾oz) good quality milk or dark chocolate A 150g bag of mini marshmallows Preheat the oven to 170°C/fan 150°C/gas 3. Line a 12-hole muffin tin with paper cases. In a food processor, whizz together the sugar and butter until creamy, then pulse in the eggs and milk and then the flour, baking powder and cocoa until just combined. Stir through the choc chips then spoon into the muffin cases – they should be about full.
Bake in the oven for 15 minutes or until springy to the touch. Melt the chocolate in a bowl over simmering water then drizzle a little over each cupcake. Put a little pile of marshmallows on top (the chocolate will help them stick) and, using a cook’s blowtorch, brown the marshmallows.