250g plain white flour
1 level tsp ground cinnamon
1 level tsp each bicarbonate of soda and baking powder
1tbsp molasses
150g soft brown sugar
2 large eggs
150ml cooled melted butter
50g each chopped dates and dried apple
3 eating apples
grated rind of 1 lemon
to decorate
125 g softened butter
250g icing sugar
500g white fondant icing
black writing icing
To make the cakes, sift the flour into a bowl with the cinnamon, bicarbonate of soda and baking powder.
In another large bowl, mix the molasses with the sugar, eggs and melted butter until well combined. Tip in the sifted flour mixture with the dates and dried apple. Then grate over the apples, using a coarse grater and stir well. Spoon the mixture into a 12 hole muffin tray lined with paper cases, filling the cases with equal amounts of the mixture. Cook at 180C for 20-25min or until a skewer inserted into a cake comes out clean. Set aside for 5min, then turn out onto a wire rack to cool completely.
Meanwhile whisk together the softened butter, icing sugar and milk to make a lightly and fluffy icing. Spoon into a large piping bag.
Roll the fondant icing out on a clean work surface dusted with icing sugar. Cut out 12 x 10cm circles. Gather up any trimmings and roll out again as necessary.
To assemble, spread the surface of each cake with a little butter icing. Then pipe a swirl of butter icing to make the ghost's body. Drape a circle of fondant icing over the buttercream swirl, pinching and folding to shape it.
Gave each ghost a pair of spooky eyes with the black writing icing.
HEALTHIER AT HOME I am trying to reduce the amount of refined sugar and gluten that we are eating at home, so this following recipe is made in exactly the same way, with the same great taste, but with slightly different ingredients. 250g white spelt flour, 1 level tsp ground cinnamon, 1 level tsp each bicarbonate of soda and baking powder, 1tbsp molasses, 150ml maple syrup, 2 large eggs, 150ml coconut oil, 3 eating apples and the grated rind of 1 lemon.