RECIPES: Two devilishly good cakes to bake this Halloween

Here is a selection of our favourite themed recipes, both to cook outside on the barbecue:

Pumpkin brownies

Preparation: 45 minutes

Cooking time: 30 minutes

Ingredients

½ small pumpkin

90g cocoa powder

1 tsp vanilla extract

150g butter

150g walnuts, roughly chopped

280g caster sugar

100g plain chocolate, roughly chopped

125g plain flour

3 eggs

Recipe preparation

No tricks, just treats! These pumpkin brownies are sure to be a hit at any Halloween barbecue party.

Method:

Set the barbecue up for roasting (in-direct method).

Grease and line a large Weber Drip Tray.

Cut the pumpkin into 8 even pieces, brush with oil and roast skin side down for 45 minutes.

Meanwhile, melt the butter in a large pan, and add the cocoa. Take off the heat and add the caster sugar, stir until dissolved. Add the eggs, one at a time, beating hard, then add the vanilla extract, walnuts and chocolate. Finally stir in the flour.

When the pumpkin is cooked puree the flesh with a stick blender and fold into the mix.

Pour into the prepared drip tray. Place the tray on another upturned drip tray to protect the bottom from too much heat. Bake for about 30 minutes or until cooked through, making sure it's still gooey in the middle.

Weber ghostly cupcakes

Preparation: 60 minutes

Cooking time: 60 minutes

Ingredients

For the Cupcakes:

140g butter, softened

240g golden caster sugar

2 eggs, lightly beaten

1 tsp vanilla extract

150g plain flour

75g self-raising flour

1½ tsp bicarbonate of soda

50g cocoa powder

200ml whole milk

For the Orange Butter Icing:

1 tbsp orange zest, very finely grated

2 tbsp fresh orange juice

200g butter, very soft

400g icing sugar, sifted

1 tsp orange food colouring

orange sprinkles (optional)

For the Meringue Ghosts:

2 egg whites

160g caster sugar

Pinch of salt

Black fondant icing for decoration

Recipe preparation

This supernatural tasty treat takes a little patience, but the results will be spooktacular!

Method:

Set up your barbecue for baking (in-direct method) and pre-heat to around 180°C. Line the muffin tray with muffin cases.

To make the cupcakes: whisk together the butter and sugar with a hand-held mixer until light and fluffy. Add the eggs one at a time, mixing continuously. Finish by adding the vanilla extract.

In a separate bowl, sift the plain and self-raising flours, then add the bicarbonate of soda and cocoa powder. Fold the flour mix into the butter mixture along with the milk until all smooth and glossy.

Place a dessert spoon full of the mixture into each muffin case, place on the barbecue and bake in-direct with the lid down for 15-20 minutes or until firm to the touch. Once baked, cool on a wire rack.

For the orange buttercream icing: place the softened butter in a mixing bowl and sift the icing sugar over the top. Add the zest, juice and colouring then whip until super smooth.

Add the mixture in to a piping bag and swirl the buttercream onto each (cooled) cupcake. Garnish with orange sprinkles.

For the meringue ghosts: reduce the heat of your barbecue to around 140°C, keeping the in-direct set up.

Place the egg whites and a pinch of salt into a bowl. Using an electric hand mixer work the whites on a low speed for 1 minute, then increase the speed to medium and whisk for 3 minutes, or until the egg whites form stiff peaks. Continue to whisk gradually adding the sugar a tablespoon at a time, until all the sugar is added to the mixture. This may take up to 5 minutes.

Spoon the mixture into a piping bag, then on a large baking tray lined with greaseproof paper, pipe 12 x 1½ inch high ghostly forms. Bake these for 30-40 minutes or until pale and dry. Remove from the barbecue and allow the meringue to cool.

Finally, use the black fondant icing to create spooky eyes and mouths for your ghosts. Place the ghosts on top of the orange icing, and serve up your supernatural treat.