Super Sleepover Party

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Super Sleepover Party Favourites by Annabel Karmel
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Caramel Popcorn
•   Serves 4-6   •   Prep time: 15 mins   •   Cook time: 35 mins

100g/4oz popping corn or one packet of natural

microwave popcorn

55g/2oz butter

100g/4oz soft light brown sugar

2 tbsp golden syrup

2 tbsp water

Pinch salt

Sunflower oil, for greasing

Preheat the oven to 150C/300F/Gas Mark 2. Line a large baking sheet with foil and lightly grease with oil.

Pop the corn according to the instructions on the packet. Transfer to a large bowl and leave to cool slightly.

Put the butter, sugar and syrup in a saucepan with two tablespoons of water and a pinch of salt. Heat gently until the butter has melted and the sugar has dissolved, then bring to the boil and remove the syrup from the heat.

Let the syrup cool slightly, then drizzle over the popcorn. Toss the popcorn carefully using two large wooden spoons or salad servers. Spread on to the prepared baking sheet and bake for 15 minutes, then remove from the oven and carefully stir. Bake for a further 15 minutes, watching closely in the last
five minutes.

Remove the popcorn from the oven and cool on the baking sheet for five minutes, then transfer to a bowl and serve warm (check temperature before serving as the caramel coating can stay hot for a while) or leave to cool completely (it will crisp up as it cools).

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Funny Face Cupcakes
•   Makes 10   •   Prep time: 45 mins    •   Cook time: 20 mins

For the cakes

125g/4½oz butter or margarine

125g/5oz caster sugar

½ tsp lemon zest

2 eggs

125g/5oz self-raising flour

¼ tsp baking powder

 

For the icing

150ml/5fl oz water

450g/1lb royal icing sugar

Pink and yellow food colouring

For the decoration

Black writing icing

Assorted sweets

Sugar flowers

White chocolate buttons

Tub of ready made buttercream

Preheat the oven to 180C/350F/Gas Mark 4. Line a muffin tin with ten paper cases. Cream the butter in an electric food mixer until soft. Add the sugar and beat until fluffy, then mix in the lemon zest. Add the eggs one at a time, and add a tablespoon of the flour with the second egg, beat continuously, then sift in the remaining flour and baking powder. Divide the mixture between the paper cases and bake for about 20 minutes until golden and springy to the touch. Remove from the oven and cool in the muffin tin for 15 minutes, then transfer to a wire rack to cool completely.

While the cupcakes are baking, you can prepare the icing. Put the water and royal icing sugar into the bowl of an electric mixer. Whisk slowly at first, then gradually increase to a high speed and beat for approximately three minutes.

Divide the icing into three small bowls, leave one plain and colour the other two with a few drops of food colouring. Spread the icing over the surface of the cupcakes. Design your own funny faces using a selection of sweets and pipe on buttercream to make the hair.

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Annabel Karmel
With a career spanning over 25 years, London born mother of three, Annabel Karmel, has pioneered the way families all over the world feed their babies and children. Credited with starting a food revolution with her trusty recipes and methods, she has become the UK’s No.1 children’s cookery author, best-selling international author, and the mother of all feeding experts with 45 cookbooks…and counting. In 2006, Annabel received an MBE in the Queen’s Birthday Honours for her outstanding work in the field of child nutrition, and she has since become recognised as one of the UK’s leading female entrepreneurs. For lots more festive recipe inspiration, special content, insider news, competitions, plus a host of great offers join the AK Club for free today at www.annabelkarmel.com

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