For those of you thinking of organising Halloween parties for your children, I’ve followed up last week’s pumpkin soup recipe with one for Halloween fairy cakes. You’ll be able to serve 15 – in a little over half-an-hour!
150g (5 ½ oz) The Co-operative sunflower margarine
150g (5 ½ oz) caster sugar
150g (5 ½ oz) The Co-operative self-raising flour
1 ½ tsp baking powder
3 The Co-operative medium free-range eggs
200 (7oz) icing sugar
Tube of Smarties
Pack of strawberry laces (optional)
20 paper cases
Preheat oven to 180˚C, 350˚F, gas mark 4.
Place the margarine, caster sugar, flour, baking powder and eggs in a large bowl.
Beat with an electric whisk until light and creamy.
Spoon the mixture into the paper cases.
Bake for 15-20 minutes until risen and golden.
They should spring back when lightly touched.
Cool on a wire rack.
Place the icing sugar in a bowl, add 30ml (2 tbsp) water and mix to a smooth paste.
Ice the cakes.
Decorate with sweets and the writing icing – use your imagination!
Spiders’ webs, fireworks and colourful ghostly shapes all work well.
Preparation time: 20 minutes
Cooking time: 20 minutes