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Hallowe'en glittering ghostly gateaux

Sparkly, spooky red velvet cakes make perfect party pickings

Posted: 15 October 2012
by Junior

You can make these spooky red velvet cakes a day in advance but the marshmallow frosting should be made on the day of serving.


175g butter, soft
250g caster sugar
2 eggs, lightly beaten
1 tsp pure vanilla extract
½ tsp red food colouring
125ml buttermilk
175g plain flour
2 tbsp cocoa powder
Pinch of salt
1 tsp bicarbonate of soda
1 tsp white vinegar
250g caster sugar
4 egg whites
½ tsp vanilla extract
Pinch of salt
Black food colouring paste
Edible glitter


Preheat the oven to 180˚C (Gas Mark 4). Cream the butter and sugar until pale and light. Add the eggs and vanilla, mixing between each addition. Mix the red food colouring with the buttermilk. In another bowl, sift together the flour, cocoa powder and salt.

Add the dry ingredients to the cake mixture in alternate batches with the red buttermilk and mix until smooth. In a small bowl, mix together the bicarbonate of soda  and vinegar, then quickly add to the cake mixture and mix until thoroughly incorporated.

Divide the mixture between paper cases in a cupcake tin and bake on the middle shelf of the oven for about
20 minutes. Allow to cool in the tin before transferring to a wire rack until cold.

To make the frosting, put the caster sugar, egg whites, vanilla extract and salt in a heatproof bowl set over a pan of simmering water. Whisk for about 4 minutes until the sugar has dissolved and the mixture starts to thicken and turn white. Remove from the heat and whisk with an electric whisk for another 3 minutes or until cold, very thick and glossy. Pipe on top of each cupcake. Tint 3 tsp of the frosting black and pipe eyes on the ghosts. Finally, sprinkle with edible glitter.

Adapted from Halloween Treats by Annie Rigg (£9.99, Ryland Peters & Small)

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