Apple & Cinnamon Halloween Hand Pies Recipe by Carole Poirot for www . ao . com
GREAT TO MAKE WITH THE KIDS THIS HALLOWEEN !
Ingredients :
Apple Crumble Cupcakes Recipe by www . honeywellbiscuit . com
Ingredients :
For the custard Icing :
• 50g icing sugar
• 1 1 / 2 tbsp custard powder
• 1tsp vanilla Extract
• 300ml double cream
For the cupcake :
• 2 small apples ( peeled and diced )
• 1 1 / 2 tbsp custard powder
• 70g softened butter
• 70g caster sugar
• 2 medium eggs
• 1 / 2 tsp vanilla extract
• 70g self-raising flour
For the biscuit and crumble :
• 40g caster sugar
• 50g butter
• 70g self-raising flour
• 1 / 2 tsp vanilla extract
• A pinch of cinnamon
Method :
Custard icing : 1 . You will need to make the icing the day before , as it needs to chill in the fridge overnight . Put the icing sugar and custard powder into a large bowl , add the vanilla extract and 2 tbsp of the double cream , then whisk until smooth .
2 . Tip all but 2 tsp of the remaining cream into a saucepan and heat gently until small bubbles start to appear around the edges of the pan .
3 . Slowly pour the hot cream into the bowl with the custard powder mix , whisking continuously . Pour the mixture back into the saucepan and return to the heat . Cook over a low heat for 4-6 mins , stirring all the time , until the mixture has thickened and the custard powder has dissolved . Transfer to a bowl and cover directly with cling film , so it ’ s touching the surface of the mixture . Leave to cool , then place it in the fridge to chill overnight .
Cupcakes : 4 . The next day , heat the oven to 180 ° C / 160 ° C fan / gas mark 4 . Line a muffin tin with the cupcake cases . Toss the apples and custard powder together in a bowl and set aside .
5 . Beat the butter and sugar together in a large bowl , using an electric whisk , until light and fluffy . Slowly mix in the eggs and vanilla extract . Fold in the flour , then stir through the custard powder-coated apples . Divide the mixture between the cupcake cases and bake for 18-20 mins until lightly golden and a skewer inserted into the centre comes out clean . Leave to cool on a wire rack .
Biscuits and crumble : 6 . Blitz all the ingredients for the crumble together in a food processor until the mixture resembles fine crumbs . Tip half the mixture onto a baking tray lined with greaseproof paper and bake for 5-10 minutes , or until lightly golden .
7 . Continue to blitz the remaining half of the crumble topping mixture until it forms a dough , adding 1-2 tsp of the remaining double cream to bind , if needed . Form the dough into a ball , wrap in cling film and place in the fridge for 30 minutes .
8 . Roll out the dough on a sheet of greaseproof paper , to the thickness of a £ 1 coin . Using an apple cookie cutter , cut out the biscuits , re-rolling the dough until you have used it up .
9 . Lift the greaseproof paper onto a baking tray and bake for 8-10 mins until lightly golden . If your biscuits have spread , carefully recut them using the cutter while they are still hot .
10 . Leave the biscuits to cool completely .
11 . Whip the chilled custard icing to soft peaks , then transfer to a piping bag . Snip about 1cm off the end of the bag and pipe some icing onto each cupcake , then smooth the surface using the back of a spoon . Sprinkle over some crumble , then pop an apple biscuit on the top .
• 500g plain flour
• 250g cold butter , cubed
• 100ml ice water
• 2 tbsp caster sugar
• 1 tsp salt
• 300g apple sauce
• 5 tsp ground cinnamon
• Egg white for brushing
• Sugar for sprinkling
Method : 1 . Put the dry ingredients into the food processor and blitz to combine .
2 . Add the cubed butter and blend until you have a crumbly consistency .
3 . Slowly add the water whilst blending until the dough just about comes together .
4 . Remove the dough from the food processor and form into a ball . Wrap in cling film and put the ball into your fridge to chill for at least 30 minutes .
5 . Mix the apple sauce with the cinnamon . 6 . Leave the dough ball to rest at room temperature for 10 minutes .
7 . Cover a baking tray with greaseproof paper . Roll the dough out on a lightly floured surface . Start by cutting out ten pumpkin shapes for the bottom part .
8 . Place them onto the baking tray . Put 2tsp of the applesauce in the middle of each shape .
9 . Now cut another ten pumpkin shapes as well as the eyes and mouths . Dampen the edges with a little water before placing the “ faces ” on top . Press the two parts together with your fingers .
10 . Brush with a little egg white and sprinkle with sugar . Bake for 25 minutes until golden .
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