Halloween treats that take less than half an hour to make are fine with us!
Halloween is going to be a little different this year but that doesn’t mean the celebrations have to stop. We can still get dressed up and be spooky around our own houses!
We are going to have a lot of time on our hands this Halloween, no parties to go to and no trick or treating to get ready for, so you might as well entertain yourself with some baking AND for this recipe there’s Baileys involved.
Whether you have kids or not this Halloween you will probably want to treat yourself to some goodies with a little kick! Baileys have teamed up with baker, Lily Vanilli and have come up with a delicious Baileys Salted Caramel Spooky Fig Cake. The cake is infused with Baileys… yum.
Whether you’re planning a little Halloween party for your family or just planning a night in on the couch with yourself this recipe will come in handy. Also note, you are in control of the proportions so eat responsibly!
This little recipe below will only take about 15 mins to make and about 15 mins to bake!
This is what you will need to make the Spooky chocolate fig cakes (2.4 units):
Baileys Salted Caramel sauce:
- 20ml Baileys Salted Caramel (0.3 units)
- 50ml Baileys Salted Caramel (0.9 units)
- 100ml brewed, cooled coffee (not espresso)
- 400g caster sugar
- 125g light brown sugar
- 50g glucose syrup
- 125ml neutral oil (like sunflower)
- 200ml water
- 55g cocoa powder
- 200ml double cream
- 1 egg
- ½ tsp Maldon sea salt flakes
- 125ml whole milk
- 35g ground almonds Baileys
Salted Caramel frosting:
- 70g gluten free flour
- 75ml Baileys Salted Caramel (1.2 units)
- 1 tsp bicarbonate of soda
- 100g unsalted butter, softened
- 1/4 tsp salt
- 300g icing sugar, sifted
- 4-5 fresh figs, to decorate
- 1 tsp vanilla extract
To make the spooky chocolate fig cakes:
- Preheat the oven to 180°C fan/200°C/gas mark
6. - Make up coffee and leave to cool completely.
- In the bowl of a stand mixer or large bowl, mix the brown sugar and oil together until fluffy, then gradually add the egg and beat gently to combine evenly.
- In a separate bowl, whisk together all your dry ingredients evenly, then add to the wet mixture and beat until smooth.
- Add the cooled coffee to the mix and fold together to combine evenly.
- Grease a cupcake pan well and then scoop the batter into it evenly – filling ¾ of the way to the top.
- Bake for 15 mins or until a toothpick inserted in the center comes out clean. Leave to cool whilst you prepare the frosting and caramel sauce.
To make the Baileys Salted Caramel sauce:
- Add the water into a non-stick pan and place on a high heat.
- Carefully add the sugar and glucose syrup before bringing to the boil.
- Boil for 3-4 minutes, or until the sugar starts to turn golden brown – you shouldn’t stir but you can gently swirl the pan to make sure all the sugar melts evenly.
- Once the sugar has melted and bubbles are forming all over the surface, take the pan away from the heat.
- Mix the Baileys Salted Caramel into the double cream and carefully pour into the pan – be careful to avoid splashing as the mixture will be very hot.
- Whisk in a good pinch of sea salt and allow to cool.
To make the Baileys Salted Caramel frosting and assemble:
- Beat the softened butter until light and fluffy, then add the remaining ingredients.
- Gently mix until combined, then beat for five minutes to achieve a smooth, whipped texture.
- Using a spoon or piping bag, top each of the cooled cakes with the frosting, a sliced fig and a drizzle of the Baileys Salted Caramel sauce.
- For maximum spook, nestle a candy eyeball into the fig.
