Halloween Treats by Rigg Annie

Author:Rigg, Annie [Rigg, Annie]
Language: eng
Format: mobi, epub
Publisher: Ryland Peters & Small
Published: 2012-11-21T14:00:00+00:00

Look for edible sugar eyes from online sugarcraft suppliers (see page 4) but if you can’t find them you could just as easily use coloured candy-coated chocolate drops or even pipe little black eyes using black writing icing.

mummified cupcakes

24 edible sugar eyes

VANILLA CAKE

225 g/15 tablespoons butter, soft

225 g/l cup plus 2 tablespoons (caster) sugar

4 eggs, lightly beaten

1 teaspoon pure vanilla extract

225 g/l¾ cups self-raising flour

2 tablespoons milk

MERINGUE BUTTERCREAM

200 g/l cup caster/superfine sugar

3 egg whites

250 g/2 sticks butter, soft and diced

1 teaspoon pure vanilla extract

12-hole muffin pan, lined with white paper cases

sugar thermometer

piping bag, fitted with a 1-cm/¾-inch flat-sided nozzle/tip

MAKES 12

Preheat the oven to 180°C (350°F) Gas 4.

Put the butter and sugar in a mixing bowl and cream until pale and light – about 3–4 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 pan 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.

Immediately spoon the frosting into the piping bag and pipe bands across the cupcakes from side to side, allowing some bands to overlap slightly. Press 2 sugar eyes into the frosting on each mummified cupcake.

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