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Ghost Cupcakes

Ghost Cupcakes

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30 mins + 25 mins
serving size icon
Serves 12

Ingredients

  • 125g butter, at room temperature
  • 2/3 cup caster sugar
  • ½ tsp vanilla extract
  • 5 eggs
  • 1 ¾ cups self raising flour, sifted
  • ½ cup milk
  • 6 small black jelly beans, halved for eyes
  • ¼ tsp cream of tartar

Method

1. Pre heat oven to 180°C (160°C fan-forced). Line a 12-hole regular muffin pan with patty cases.

2. In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Beat in vanilla. Add eggs one at a time, beating well after each addition.

3.Lightly fold in flour, alternately with milk, beginning and ending with flour. Divide mixture among cases until 2/3 full.

4. Bake for 15-20 minutes, or until a skewer inserted comes out clean. Leave to cool in the tray for 5 minutes, then transfer to wire rack to cool completely.

5. Meanwhile, to make the Meringue frosting, in a small saucepan combine 1 cup caster sugar, ¼ cup water and ¼ tsp cream of tartar. Stir over a low heat until sugar dissolves. Bring to the boil. Boil for 3-4 minutes, or until syrupy.

6. In a small bowl, using an electric mixer beat 3 egg whites until soft peaks form. Gradually pour in hot sugar syrup in a thin steady stream, beating constantly until thick and glossy.

7. Spoon icing into a piping bag fitted with a 1.5cm plain nozzle. Pipe a big pointed swirl onto each cupcake. Add jellybean halves for eyes.

MEAL INGREDIENTS

Qty Price
Countdown Butter Salted $6.50 ea
$6.50 ea
Countdown Caster Sugar $1.40 ea
$1.40 ea
Hansells Essence Vanilla Extract With Seeds $6.99 ea
$6.99 ea
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Countdown Self Raising Flour White $2.30 ea
$2.30 ea
Countdown Milk Standard $2.35 ea
$2.35 ea
Bulk Rainbow Jelly Sweets Jelly Beans $14.90 kg
$14.90 kg
Hansells Cream Of Tartar $5.69 ea
$5.69 ea