Halloween Ghost Cupcakes

These are really easy to make and if you want a super quick fix you could even buy some ready made fairy cakes and simply decorate with the kids, but we do like to make ours. 

My two girls absolutely loved making these - they're really fun and are a great little activity to do during half term in the lead up to Halloween.

Halloween Ghost Cakes

Here's how:

For the cakes:

• 110g caster sugar
• 110g self raising flour
• 110g butter (softened/room temperature)
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract

To decorate:

• Ready made orange or black Halloween icing/frosting (I bought ours in B&M)
• 1 sheet ready rolled Royal Icing
• 12 large marshmallows
• 1 black icing pen and 1 red, orange or pink (for the mouths)

Firstly pre-heat the oven to 200 degrees and line a cupcake tin with 12 cake cases - we used some leftover Halloween ones from last year which I picked up in Poundland no less.

Use the all-in-one method for the cakes, which means add all of the ingredients (self raising flour, caster sugar, butter, eggs, baking powder and vanilla extract) into a large mixing bowl and mix with a wooden spoon well until you have a good, combined cake batter.

Now spoon equal amounts into the cake cases, we use the two teaspoon method (spoon with one teaspoon and scrape down into the case with the other). 

Place into the oven for 15 minutes or until risen and golden brown then remove from the oven and allow to cool for 20-30 minutes on a wire rack.

To decorate, add a tablespoon of the ready made icing/frosting to each cupcake then use a palette knife to spread all over the top of the cake, into the edges of the case. 

Now place a marshmallow on top longways (the longest side should be flat to the cake) in the middle of the cake to make the body of the cake.

Now take out the Royal Icing Sheet (if you can't get a sheet, but a block and cut a third off and roll out, and wrap up the remaining Royal Icing which should keep for up to a month). Use a round cookie cutter to cut out x12 rounds big enough to go over the marshmallow with a little to spare. 

Place each icing round on top of the marshmallow and use your hands to pinch it down to the cake icing and form a ghostly appearance. 

Once all of the 'ghosts' are formed you can pipe or ice on the eye dots and a little line for the mouths. Enjoy!

If you fancy making more Halloween treats with the children here are a few other ideas:

• Halloween Chocolate Bark
• Mummified Sausage Rolls
• Spooky Halloween Chocolate Spider Biscuits
• Halloween Chocolate Cupcakes
• Halloween Biscuits

Alphabet and Hidden Vegetable Soup

This soup recipe was one I've played with recently in a bid to get more vegetables into my youngest's diet as she is currently going through a fussy phase but she absolutely loves soup. 

Tomato based with some 'hidden' vegetables, and then packed out with alphabet or mini animal pasta shapes and topped with a cheese on toast 'crouton' this is delicious for all ages and is especially warming during this cold, wet weather.

You can pack with whatever vegetables you have in tow, but I use tomatoes, carrots, peppers, onions, celery and leeks and thoroughly blend so none of the above are detected by Beatrice. I always roast the tomatoes and peppers too to add a nice charred flavour - but you can throw them straight into the soup if you're short on time.

Alphabet and Hidden Vegetable Soup

Here's how:

• 450g tomatoes
• 2 carrots
• 1 red onion
• 3 celery sticks
• 2 peppers (I use red and yellow)
• 2 leeks
• 1 clove garlic
• 2.5 pints vegetable stock
• 1 bay leaf
• Handful basil leaves and stalks
• Salt and pepper
• 200g alphabet or animal pasta
• 1 tbsp vegetable oil

Optional:

• x4 slices of sour dough, ciabatta or even baguette
• Handful grated cheddar

Firstly whack the oven onto 220 degrees and cut the tomatoes and peppers in half. Remove the centres of the peppers, place onto a baking tray and drizzle with olive oil. Season with salt and black pepper and roast for 20 minutes. 

Meanwhile pour the oil into a heavy bottomed pan and place on a low heat. Peel and dice the onion, mince the garlic and finely slice the leeks and celery and add to the pan. 

Peel and dice the carrot and add to the pan to fry off for a few minutes.

Now remove the basil leaves from the stalks and set aside, chop the stalks and add to the pan. 

Add the roasted tomatoes and peppers to the pan and cover with the stock, season and add the bay leaf. Cook for 20 minutes on a slow simmer and then remove from the heat, add the basil leaves now and allow to cool a bit. 

Cook the pasta according to the pack instructions and whilst cooking blitz the soup well and return to the pan and begin to warm through. 

Once cooked, drain the pasta and add to the soup pan and stir through. 

Assemble your cheese on toast and place under the grill. 

Once the soup is cooked through and piping hot, and the cheese on the toast is melted, ladle the soup into bowls and allow any for young children to cool down a bit before serving. I like to serve the cheese toast croutons half in, half out of the soup. Enjoy!