recipes
Halloween Ghost Cupcakes

Halloween Ghost Cupcakes

Halloween Cupcake Recipe

60 Mins
  • 200g caster sugar
  • 200ml vegetable oil
  • 2 medium eggs
  • ½ tsp vanilla extract
  • Black gel food colouring (optional)
  • 200g plain flour
  • 20g cocoa powder
  • ½ heaped tsp bicarbonate of soda
  • 150g natural yogurt
  • Whites of 2 medium eggs
  • 100g caster sugar
  • ¼ tsp cream of tartar
  • Dark chocolate writing icing

STEP 1

Pre-heat your oven to 180C/fan 160C/gas mark 4. Line a 12-hole muffin tin with cupcake cases.

STEP 2

Pour the sugar and oil into a mixing bowl and beat together using your stand mixer, or by hand. Then beat in the eggs one at a time, adding the vanilla and a little black food colouring if you’re using it, with the last egg.

STEP 3

Mix the flour, bicarbonate of soda, and cocoa powder and add half of this to the oil mixture, beat this in well and add the yoghurt, then add the rest of the dry ingredients and mix well.

STEP 4

Divide the mixture between the cases and bake in the oven for 20 minutes. Leave to cool in the tine for a few minutes and then transfer the cupcakes onto a wire rack to cool completely.

STEP 5

To make the marshmallow icing, put the egg whites, sugar, and cream of tartar in a heatproof bowl and out over a saucepan of simmering water. Beat the mixture for around 4-5 minutes with an electric whisk, until all the sugar has dissolved, then whites are puffed and warm to the touch.

STEP 6

Remove the bowl from the pan and place the bowl down on a tea towel and continue to beat or another 2-3 minutes, until the mix is glossy and stiff peaks form.

STEP 7

Spoon the icing into a piping bag with a large round nozzle, or snip off the end of the bag. Pipe onto the cupcakes to create a ghost shape and leave to set for a few minutes. Then use the writing icing to draw spooky little faces on the ghosts.

Products used to make this recipe

Double Built-In Electric Oven

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Stealth 3 Piece Saucepan Set

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