It’s finally Halloween! These ghost cupcakes look really cool and are a great Halloween movie night treat, party food, or something to serve the trick or treaters!
Ingredients:
For the Cupcakes:
- 5 tbsp boiling water
- 40g cocoa powder
- 165g caster sugar
- 175g softened unsalted butter
- 3 large eggs
- 120g self raising flour
- 1 tsp baking powder
For the meringue:
- 4 large egg whites
- 115g caster sugar
- 115g icing sugar
Decoration:
- A black food pen or black food colouring.
For the Cupcakes: Preheat the oven to 200C/400F/Gas mark 6.
Mix together the boiling water and cocoa powder, it should become a very dry paste, don’t add anymore water to it, it is supposed to be very dry! Fold in the caster sugar, until well blended. Cream in the softened butter and eggs and whisk well. Sift in the flour and baking powder and gently fold in.
Line a cupcake tin with cupcake cases (Halloween themed of course) and fill the cupcake cases with the batter and half to three quarters the way up (depending on the size of your cases).
Bake in the preheated oven for 15-20 minutes, until firm.
For the meringue: Preheat the oven to 110C/220F/Gas mark 1/4.
Use an electric whisk to whisk the egg whites until the hold stiff peaks. While whisking, add a tablespoon of the caster sugar every 5-10 seconds. Don’t overmix or add too much sugar at once. When all the caster sugar is mixed in, stop whisking and fold in a third of the icing sugar, when it is incorporated, do this again with the other 2 thirds.
Line a baking tray with baking paper. Use a piping bag with a round tip, and pipe different sized ghost shapes. Click here to learn how to pipe
Put in the oven for 1 1/4 – 1 3/4 hours until gold and crispy. Put them in for 1 1/4 hours first, then add another 15 minutes if you need to, and if you need one more.
Decorating: If you have a food pen, draw faces on your meringues, or gently paint them on with black food colouring. ENJOY!
Boom Bakes 