Food_Heaven_-_October_2019

By Pink Lady® Apples (pinkladyapples.co.uk)

Recipe by Jane’s Patisserie

(www.janespatisserie.com)

BAKING^ TIP

MAKING AHEAD?

THESE SPOOKY CUPCAKES

L AST FOR 2-3 DAYS AT

ROOM TEMPER ATURE

78 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM

Pink Lady

®

WR̆HHDSSOHV

SERVES 4
4 Pink Lady® Apples
400g (14oz) caster sugar
50g (1¾oz) salted butter
3 tbsp golden syrup
1 tbsp cider vinegar
100ml (3½fl oz) water
4 thick wooden sticks

1 Place the Pink Lady® apples into a
large heatproof bowl and cover with
boiling water. Leave for a few minutes,
as this will help the sugar syrup stick
better. Remove the apples and dry with
kitchen paper. Remove the stalks of the
apples and push the wooden sticks
through the top to create the handle.
2 Measure out all of the ingredients and
put them all (except the apples) into a
medium heavy-based saucepan with
deep sides, as you will need to tip the
saucepan to the side while dipping the
apples into the sugar syrup.

3 Line a baking tray with parchment paper

for when the apples are ready.

4 Heat the sugar mix on a medium-low heat

and let it bubble away for a good 10 minutes.

The most accurate way to know when the

sugar syrup is ready is to use a cooking

thermometer; you want the sugar syrup to

reach 143-150°C/289-300°F. Alternatively, if

you do not have a thermometer, place a

small amount of the mixture into a bowl of

cold water and if it separates into threads

that are hard but not brit tle, it is ready.

5 Once the sugar syrup has reached

143-150°C/289-300°F, turn off the heat and

keep stirring to remove all the bubbles and

cool it down slightly. If the sugar syrup is too

hot it will run off the apple; you need to wait

until the mixture looks like syrup with no

bubbles, which is around 120 °C / 24 8 ° F.

6 Carefully place the apple with the wooden

stick into the sugar syrup and tilt the pan to

get best coverage. Keep rotating the apple in

the mix to coat. Hold it above the pan and

keep rotating until the sugar cools and holds

its shape better. When it’s holding well,

place the apple onto the tray to cool. Repeat.

*KRVWFXSFDNHV

MAKES 12

For the chocolate cupcakes

175g (6oz) unsalted butter/Stork

175g (6oz) light brown sugar

140g (5oz) self-raising flour

35g (1¼oz) cocoa powder

3 large free-range eggs

For the ghosts

185g (6½oz) granulated sugar

85ml (3fl oz) water

100g (3½oz) free-range egg whites

melted dark chocolate

For the cupcakes

1 Preheat the oven to 180°C/Gas Mark

4 and line a cupcake tin with 12 large

cupcakes cases, or 12 Iced Jems

baking cups.

2 With a stand mixer – beat the butter

with the light brown sugar until light and

fluffy. Combine the eggs, self-raising

flour and cocoa powder with the butter/

sugar mix until well combined.