For Halloween I baked a couple of Halloween themed treats. My ghost meringues came out sort of ghost like but the frosting on my pumpkin fairy cakes was not quite the orange I envisioned so I highly recommend orange food colouring, which I was unable to source, rather than mixing red and yellow. However, keep on reading to see how I made these treats for Halloween.
What you will need:
2 egg whites
120g caster sugar
1/4 tsp cream of tartar
Black food gel colouring (to decorate)
How to make:
Spread out the sugar on a baking tray and bake for 20 minutes in a preheated oven at 180 degrees.
Whilst the sugar is in the oven, whisk the egg whites until frothy. Whisk in the warm sugar, a spoonful at a time, beating well between each spoonful. Add the cream of tartar and whisk for a further 4-5 minutes until the mixture has cooled and most the sugar has dissolved.
Reduce the oven to 100 degrees. Spoon the meringue into a piping bag and pipe the ghosts onto greaseproof paper on baking tray. Bake the meringues for 1 hour, then leave to cool.
Decorate with the gel colouring.
What you will need:
(Makes 12)
120g plain flour
140g caster sugar
1 1/2 tsp baking powder
40g unsalted butter (at room temperature)
120ml milk
1 egg
1/4 tsp vanilla extract
Black food gel colouring (to decorate)
How to make:
Preheat the oven 170 degrees.
Put the flour, sugar, baking powder and butter in a mixer, with paddle attachment, and beat on a slow speed until the mixture becomes sandy in consistency and everything is combined. Gradually pour in half of the milk and beat until the milk has just been incorporated.
Whisk the egg, vanilla extract and the remaining milk in a separate bowl, then pour into the flour mixture and continue to beat until the mixer is smooth.
Spoon the mixture into the paper cases and fill two thirds full and bake in the preheated oven for 20-25 minutes or until they are golden in colour and the sponge bounces back when touched. Another tip is a skewer in the centre will come out clean. Leave the cupcakes to cool slightly then transfer to a wire cooling rack to cool completely before piping the frosting on.
Once the frosting has been piped on the cakes you can design your pumpkin faces with the black food gel colouring.
For the Frosting
What you will need:
250g icing sugar
80g unsalted butter (at room temperature)
25ml milk
1/4 tsp vanilla extract
a couple drops of orange food colouring (I had to mix red and yellow as silly old me bought orange extract!)
How to make:
Beat the icing sugar and butter together in a mixer with a paddle attachment on a medium slow speed until the mixture comes together. Turn the mixture down to a slow speed.
Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple spoonfuls at a time. Once all the milk has been added and well incorporated, turn the mixer up to a high speed.
Continue beating the frosting until light and fluffy, then you can add the orange (or red and yellow!) food colouring.
You are now ready to pipe your frosting!
Thank you for reading.
S.
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