How-To Halloween: Ghost Cupcakes

Cupcakes, the world’s most versatile cake. They can be used for any occasion and decorated to fit in with any holiday. In the true spirit of Halloween, there are multiple ways that you can decorate them. These super-cute ghost cupcakes are easy to make and taste delicious! This recipe makes 12 cupcakes, perfect for those who are having a small Halloween party.

You Will Need:

For the cupcakes

• 110g caster sugar
• 110g butter, unsalted and at room temperature
• 110g self-raising flower
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-2 tablespoons whole-fat milk
• 12-hole muffin tray
• 12 muffin cases

For the icing

• 250g sugar
• 120g golden syrup
• 4 large eggs
• Chocolate strands or balls
• Icing piping bag with plain nozzle

Method:

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and place the 12 muffin cases into the 12 dimples in the muffin tray.
2. Place the sugar and butter into a large mixing bowl. Using a wooden spoon, cream the two together until the mixture is mostly smooth and pale.
3. Slowly beat the eggs into the mixture, ensuring that the mix goes smooth and no lumps are visible. Add in the vanilla extract and beat the mix together for about 1 minute.
4. Fold the flour into the mixture, again ensuring that the mixture is smooth and lump-free. Add milk until the texture is gooey, but able to be dropped.
5. Spoon a small amount of mixture into the muffin cases using a tablespoon. Try to ensure that all of the cases are filled to a similar level -- this prevents some cakes from burning when others are still undercooked. Place the tray into the oven and leave for 15 minutes, or until the cakes are golden-brown on the top. When removed from the oven, sit them to the side on a cooling tray for 10 minutes.
6. While you wait on the cakes cooling, start on the icing. Place the sugar, golden syrup and four tablespoons of water into a pot. Cook on a low heat until all of the sugar has dissolved and the mixture is gooey.
7. Bring the mixture to a boil, cooking it until it is 115 degrees Celsius (240 degrees Fahrenheit). While you are waiting for the mixture to boil, whisk together the egg whites in a mixing bowl. Mix until small peaks appear when you remove the whisk.
8. When the syrup mixture has reached the peak temperature, remove it from the heat and slowly pour it into the egg whites, mixing as you go. When all of the syrup mixture has been added, sit the pot down and whisk the mixture for at least ten minutes with an electronic hand-mixer. This will stiffen the mixture and ensure that your ‘ghosts’ stay with their heads up proud. Continue mixing until the icing mix is smooth and cool.
9. Once the mixture is ready, put it into the piping bag. Take a cake, and pipe the icing onto the cake in a pile -- think of a pyramid with no corners -- and pull away at the top, leaving a little peak. This creates the ghost’s body. For the eyes and mouth, use chocolate strands or chocolate decorative balls to your own liking. Do the same with all of the other cakes to assemble your mini ghost army!

Tips

• This mixture can be done without the use of an electric hand whisk if you don’t have one, but it will take longer. For this, simply double the time you take whisking the icing.
• These cakes will keep well out of the fridge, but ensure that you do not put them near the heat, as the ghosts will melt away into nothingness!
• Instead of chocolate decorations, you could also try getting even more creative with writing icing. Experiment with different ghostly shapes, too! Is your ghost happy? Give them a smile!

Special thanks to losing control. and Audrey T for editing!