Pleesecakes x AERO Spooky Cookie Cups

Ingredients

• AERO® Melts Milk Pouch 92g x1
• Cookie Cups:
• 60g butter
• 50g light brown soft sugar
• 33g caster sugar
• 1 egg
• 150g plain flour
• ¾ tsp baking powder
• 12 AERO Chocolate Melts
• 12 AERO Orange Melts
• Ganache:
• 150ml double cream
• 150g AERO melts
• 140g Light Cream Cheese
• Meringue topping:
• 6 egg whites
• 300g caster sugar
• 8 AERO peppermint bubbles

Method

1. Preheat your oven to 160C. 

   Beat together your butter, caster sugar and brown sugar until soft and creamy

2. Add in your egg & vanilla and mix until combined

3. Add in your plain flour, baking powder, bicarbonate of soda, and salt and mix until a rough dough forms

4. Add in your Aero Melts and mix until well distributed throughout the dough

5. Empty your dough onto a floured surface and roll into an even sausage before cutting into 12 equal pieces

6. Push each piece into a cupcake case and distribute the dough evenly around the edges. Blind bake for 15-20 minutes or until golden brown, then place on a wire rack to cool

7. Whilst cooling, heat for Aero Melts and double cream in 30 second burst in the microwave until a ganache forms

8. Whisk your cream cheese into the ganache and pipe into your cooled cookie cups and allow to set in the fridge

9. Whisk together your egg whites until soft peaks form before gradually adding your sugar. Continue whisking until thick and glossy

10. Pipe onto the top of your cookie cups in 3 blobs to create a ghost and decorate with melted chocolate to create eyes and a mouth

11. Finish with crushed Aero Peppermint Bubbles and store in the fridge before serving

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