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halloween recipe

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Pumpkin cider cake recipe

Ingredients:

For the pumpkin purée:

  • 1 small pumpkin

For the cake:

  • butter for greasing
  • 9oz light brown sugar
  • 10½oz pumpkin purée
  • 3½fl oz medium dry cider
  • 3½fl oz vegetable oil
  • 2 large free-range eggs
  • 9oz plain flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp sodium bicarbonate
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves

For the decoration:

  • 2¾oz unsalted butter, softened
  • 7oz full fat cream cheese at room temperature
  • 3½oz icing sugar, sifted
  • brown fondant (optional)Pumpkin cider cake recipe

Directions:

  1. Preheat the oven to 180C/160C Fan/Gas 4.
  2. To make the pumpkin purée halve the pumpkin, scrape out the seeds and stringy bits with a spoon and discard. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. Allow to cool, then scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool.
  3. Grease and lightly flour a small Bundt tin 8¼in in diameter.
  4. In a large mixing bowl, combine the brown sugar, pumpkin purée, cider and oil. Beat with a handheld electric mixer until thoroughly combined. Add the eggs, one at a time, beating until they are completely mixed in.
  5. In a separate bowl, sift together the flour, salt, baking powder, bicarbonate of soda and the spices. Beat this into the wet ingredients for 2-3 minutes until it is thick and smooth.
  6. Measure out half the batter into the prepared Bundt tin (it should be about 1lb 4oz of mixture). Bake for 30-35 minutes, until the top is springy to the touch and a wooden skewer inserted into the cake comes out clean.
  7. Allow the cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Wash, dry, and grease and flour your Bundt tin again, and bake the other half.
  8. Meanwhile, make the cream cheese icing. Beat the softened butter in a bowl with a handheld electric mixer until it is light and fluffy. Add the cream cheese and beat until smooth. Gradually add the icing sugar and beat until well incorporated.
  9. When both cakes are completely cool, use a sharp knife to slice off a thin layer of the bottom of the cake to flatten it (reserve the cake trimmings). Place the 2 cakes, cut sides together, to see if it makes a convincing pumpkin shape. If necessary, trim off a little more so that the curves of the Bundt tin line up with each other.
  10. Spread a little of the icing onto the bottom cake, then cover with the top cake layer. Use the reserved cake trimmings to fill in the hole in the middle of the cake. Spoon the icing onto the top of the cake and let it run down the sides. Create a fondant stem from the brown fondant, stick a toothpick in the end of the stem and secure it in the cake.

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Halloween Carrot Muffins Recipe

Ingredients:

7oz soft light brown sugar
7floz sunflower oil
2 medium eggs
7oz plain flour
1/2 tsp baking powder
1/2tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
7oz carrots, peeled and grated
2oz walnut pieces, chopped
1 tsp vanilla essence

For the icing:

225g/ icing sugar, sifted
25g/1oz unsalted butter
75g/3oz chilled full fat cream cheese
Food coloring and writing icingHalloween muffins

Directions:

  1. Preheat the oven to 170ºC for a fan oven or 150ºC/325ºF/gas mark 3. Line a deep 12-hole muffin tin with paper cases.
    2. Place the sugar, oil and eggs in a large bowl, then beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. Fold in the carrots, walnuts and vanilla essence.
    3. Divide the mixture between the paper cake cases. Bake in the middle of the oven for 25 minutes or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
    4. For the icing: Use an electric whisk to beat the icing sugar and butter together in a large bowl until fluffy. Add the cream cheese and briefly beat together again until just combined. Don’t overbeat or it will become runny. Spread the icing over the muffins, then let the kids go mad icing the cakes with spooky characters.

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Marshmallow Witches Recipe

Ingredients:

  • 1/2 cup vanilla frosting, divided
  • 36 miniature semisweet chocolate chips
  • 12 large marshmallows
  • 1 drop each green, red and yellow food coloring, optional
  • 1/4 cup flaked coconut
  • 12 chocolate wafers
  • 12 miniature peanut butter cups
  • 12 milk chocolate kisses
Marshmallow Witches

Marshmallow Witches

Directions:

  1. For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
  2. For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
  3. For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.Yield: 1 dozen.
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