Most of these special seasonal fairy cakes have a nice chunk of banana in the centre – but some have vegetables!
You’ll need a baking tray that holds a dozen cupcakes, paper cases and a few precooked vegetables. I used some chunks of baked squash and some broccoli florets lightly cooked until the stems were just going soft. For the rest:-
4 ounces butter
4 ounces sugar
7 ounces self raising flour
1 ounce cocoa powder
a few drops of vanilla essence
a couple of tablespoons of milk
a banana cut into six pieces
some chunks of cooked vegetable about the same size as the banana – I used squash and broccoli, but small Brussel sprouts would be good too!
Turn the oven on to gas mark 5 (190 C; 375 F) to preheat it, make sure there’s shelves just above and below the middle.
Cream the butter and sugar, beat in the eggs and vanilla. Fold in the flour and cocoa, adding a bit of milk if the mixture is too stiff to work easily.
Dollop a small spoonful of mix into each cake case, spreading it to cover the bottom. Lightly press a chunk of banana into half of the cases, and a piece of vegetable into the other six. Carefully cover these fillings with the rest of the mix until they can’t be seen.
Cook on the higher shelf for 20 minutes, then move to the lower middle shelf for another 5 – 10 minutes till the cake tops are firm. There’s extra moisture in the fillings, so they take a little longer than usual. Take the cakes out of the tray and leave them to cool on a wire rack.
You might want to use colour coded paper cases to avoid ambushing yourself with a broccoli cake!
Trick or Treat – take your pick!