Previous Next

1. 

Servings:
10-15 People

Yield:
15 Cupcakes

Prep Time:
1 hr

Cook Time:
2 hours

---

Cheesecake Crust

Weight	Ingredient	Product Code
250 gm	RedMan Vanilla Black Biscuits	66947
52 gm	RedMan Unsalted Butter (Melted)	68328

Directions

1. Crush the biscuits to fine crumbs by blending in a food processor or crushing in a ziplock bag.
2. Melt the butter in a microwave completely.
3. Mix the 2 ingredients together in a bowl until evenly combined.
4. Spoon a large spoonful into each cupcake liner in a muffin tin tray.
5. Press the crust down firmly then leave to set in the fridge for 15 minutes.

---

Pumpkin Cheesecake Filling

Directions

1. In a large bowl, combine the cream cheese, sugar, brown sugar, pumpkin puree and vanilla essence together. Mix until smooth.
2. In a stand mixer, whip up the whipping cream with a whisk attachment until stiff peaks.
3. Gently fold the whipped cream into the pumpkin mixture.
4. Spoon the cheesecake batter into the crust and leave in the freezer to set for about 20 to 30 minutes.
5. Once frozen, remove the cupcake liners from the cheesecake and decorate with black and orange icing.

Decorating Chocolate

1. Melt chocolate in microwave for 30 seconds , stir it until chocolate are completely melted
2. Transfer into a piping bag or ziplock bag. Cut with scissors a small hole to pipe the details on the cheesecake.

Previous Next

1. 

Servings:
6-8 people

Yield:
8 inch

Prep Time:
30 mins

Cook Time:
20 min

---

Pumpkin Brownies

Weight	Ingredient	Product Code
136 gm	RedMan Plain Flour	1242
1 gm	RedMan Baking Powder	62606
25 gm	RedMan Cocoa Powder	66036
2 gm	Deltasal Fine Sea Salt	58413
160 gm	RedMan Dark Chocolate Couverture	9083
128 gm	RedMan Unsalted Butter	68328
150 gm	RedMan Fine Sugar	1416
168 gm	Pumpkin Puree
3 no.	RedMan Eggs	12088
1 tsp	RedMan Vanilla Extract	67721

Directions

1. In a large bowl, sift the plain flour, baking powder and cocoa powder together and add the salt.
2. Whisk the sugar, eggs, puree and vanilla together until smooth.
3. In a saucepan over the stove or in a bowl in a microwave, melt the chocolate and butter together.
4. Combine the warm chocolate mix into the pumpkin mix.
5. Whisk the dry ingredients into the batter then transfer into a 7 inch square baking tin lined with baking paper and bake for 20 to 25 minutes at 165 degree celsius.
6. Let the brownies cool completely on a wire rack before removing the baking paper and decorating.

---

Ghost Marshmallows

Directions

1. Mix the gelatin powder and cold water, stirring well to combine and set aside.
2. Transfer the set gelatin in to a stand mixer mixing bowl.
3. Combine the sugar and water in a pot and cook on medium flame till 114 degree Celsius.
4. Pour the hot syrup into the gelatin mix and whisk on medium speed for about 2 minutes.
5. Increase to high speed and whisk till soft peaks form.
6. Transfer the marshmallow into a piping bag with a small plain round piping tip or a ziplock bag.
7. Immediately pipe the marshmallow ghosts onto the cooled brownie and let it dry for about 30 to 45 mintues before decorating with a bit of icing for its mouth and eyes.

Decorating Chocolate

Directions

1. Melt chocolate in microwave for 30 seconds , stir it until chocolate are completely melted
2. Transfer into a piping bag or ziplock bag. Cut with scissors a small hole to pipe the details on the cheesecake.