Ghost Cupcakes

Wooooooo OOOOOOOoOooOOOOOOoo wwowoowoowooowoowowowow! WooooOoOOoowoouuuuuu BOO! Recipe from Jane’s Patisserie

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 6 cupcakes

Ingredients cupcakes:
75g butter
75g brown sugar
63g self raising flour
12g cocoa powder
2 eggs

Ingredients Icing:
93g granulated sugar
42ml water
50g egg whites
Raisins, glacé cherries or chocolate chips for eyes and mouth

NB: A sugar thermometer would be really useful for this recipe, otherwise there will be a lot of guesswork

1. You’re cupcaking me crazy

Preheat the oven to 180°C and add 6 cupcake liners to your tin

Beat the 75g butter and 75g brown sugar together until pale and white as a ghost. Add your 2 eggs one at a time mixing between each addition.

Gently fold in 63g self raising flour and 12g cocoa powder, just like a ghost whispering by

Split the batter evenly between the cupcake liners and bake for 15 minutes or until a skewer comes out clean

2. Whip it

Add 93g granulated sugar and 42ml water to a saucepan and heat gently until it reaches 120°C – that’s the spirit!

If you’re lucky enough to have two gaspers, whisk your 50g of egg whites to ghost consistency (aka stiff peaks) while the other keeps an eye on the sugar temperature. If not just make sure to keep your eyes peeled and focused on the sugar for the seconds you are whisking!

Once the sugar has reached temperature, pour it into the egg whites in a slow trickle while whisking constantly. Whisk until all the sugar is incorporated and then for about five minutes more so it cools down. This mixture should be thick, glossy and boo-tiful

Once cool, at this mixture to a piping bag, or freezer bag if you are cheap gaspers like up and pipe ghost-like swirls onto your cupcakes

Add on faces with your chosen material, raisins, chocolate chips or even a spoooky glacé cherry. Have a little ghosty dance and sing song with your new pals, maybe even create a ghost choir

Have a ghoulish and ghostly dink and sink!

Food for Thought