Bloody Mary soup and camp­fire cup­cakes

The Irish Mail on Sunday - TV Week - - FRONT PAGE -

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.

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