Halloween Ghost Cupcakes
Accompaniment
Desserts
Food
American
British
Crisp meringue ghosts top these rich chocolate cupcakes for a spooky Halloween treat
Prep: EASY
10 Servings
Ingredients
For the cupcakes
• 125g plain flour
• 1 tsp baking powder
• 40g cocoa powder
• 100g unsalted butter, softened
• 150g Tate & Lyle Fairtrade Pure Cane Caster Sugar
• 1 large egg
• 165g natural yogurt
• 2 tbsp milk
For the meringue ghosts
• 2 large egg whites
• 120g Tate & Lyle Fairtrade Pure Cane Caster Sugar
• Black food gel or eyes for decoration
Method
- To make the cupcakes, preheat the oven to 180C. Line a 10-cup muffin tray. In a large bowl, sift together the flour, baking powder and cocoa powder.
- Cream the butter and sugar together until pale and fluffy. Add the egg, then the yogurt and whisk. Fold in the dry ingredients and the milk until just combined.
- Divide the mixture between the muffin cups and bake for 20-25 mins. Leave to cool completely.
- To make the meringues, heat the oven to 120C. Line two baking sheets with non-stick paper.
- Whisk the egg whites into stiff peaks. Add the sugar a tablespoon at a time until it’s incorporated. Put the mixture into a piping bag with a round nozzle.
-
Pipe meringue ghosts onto the baking sheet so they’re around 5cm wide and 4-5cm high. Pull the piping bag away gently to create a peak. Reserve
some mixture for assembly. - Bake the meringues for 90 mins until they’re crisp. Allow them to cool completely before gluing on the eyes and using them to top your cupcakes.
