Try gorgeously gruesome sticky ginger cakes with popcorn topping - squirming with icing maggots!
Preparation time: 20 minutes
Cooking time: 25 minutes
110g light muscovado sugar
60g Lyle's Black Treacle
60g Lyle's Golden Syrup
175g plain flour
Pinch of salt
2 tsp ground ginger
1 large egg, beaten
1 level tsp bicarbonate of soda
150g cream cheese
2 tsp icing sugar
2-3 drops green food colouring
100g sweet popcorn
30g white fondant icing
2-3 drops yellow food colouring
Lyle's Strawberry Squeezy Syrup, for drizzling
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Put 12 cup cake cases into a muffin tin.
2. Put the butter, sugar, black treacle and golden syrup into a saucepan and heat gently until melted. Don't allow the mixture to get too hot. Cool slightly.
3. Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.
4. Heat the milk until lukewarm, then add the bicarbonate of soda. Stir them into in the mixing bowl. Transfer to a jug and pour into the cake cases. Bake for 22-25 minutes until risen and firm. Cool on a wire rack.
5. For the topping, mix the cream cheese and icing sugar with 2-3 drops of green food colouring. Spread onto the cakes and top with popcorn arranged to resemble brains.
6. Colour the fondant icing with 2-3 drops of yellow food colouring, then roll tiny pieces into shapes to look like maggots. Arrange on the cakes and serve, drizzled with Lyle's Strawberry Squeezy Syrup
Cook's tip: Make 20 smaller fairy-cake buns if you prefer, baking them for 20 minutes.