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Ghostly Sweet Treats

Ghostly Sweet Treats

Spookily delicious Ghostly Sweet Treats from the Dairy Diary. Perfect for Halloween.






Ghostly Sweet Treats

Ingredients

Butter 200g (7oz), softened

Caster sugar 110g (4oz)

Medium eggs 2

Self-raising flour 110g (4oz)

Vanilla extract 1 tsp

Icing sugar 225g (8oz)

Seedless raspberry jam 12 heaped tsp

Edible eyes 24

Instructions

1

Preheat oven to 180°C/160°fan/Gas 4. Put 12 fairy cake cases in a 12-hole muffin tray.

2

Beat 110g (4oz) butter with caster sugar until light and fluffy. Whisk in eggs one at a time, along with flour, half the vanilla, and 1 tablespoon water until smooth. Divide mix between cases. Bake for 20-25 minutes until risen and golden. Leave to cool completely on a wire rack.

3

Whisk remaining butter with icing sugar, remaining vanilla and 2 tablespoons warm water to make a spreadable buttercream.

4

Leaving a thin border, cut a cone shape out of each cake. Spoon jam into hole and place cone back on top, pointing upwards. Spread a heaped tablespoon of buttercream over each cake, creating a ‘quiff’ on top. Pop eyes on. The cakes will keep for a few days in an airtight container.

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