Everyone will love these cute ghost cupcakes, perfect for Halloween parties. The recipe is not so spooky as the cupcakes are… ha ha.
You will need:
– for cupcakes: chocolate/ vanilla muffin mix and mini muffin pan;
– for the marshmallow icing: 250g/9oz sugar, 120g/4½oz golden syrup (check out the video below to find how to make it), 4 free-range eggs, whites only, 2 tbsp chocolate sugar strands.
Directions: Make the cupcakes according to the package instructions. For the icing, put the sugar, golden syrup (video below) and four tablespoons of water into a vast saucepan. Heat delicately, stirring before the sugar has melted. Take the sugar syrup to the boil and cook for 5-6 minutes until the syrup has 115C/239F ( measuring with a sugar thermometer). Remove the pan from the heat. While the syrup is boiling, in a great bowl whisk the egg whites with a hand-held mixer before soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream – pay attention not to pour the syrup onto the beaters as it may splash onto your hands. Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag. Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top. Add chocolate sugar strands for eyes or any decoration you fancy. The meringue icing will keep out of the fridge (the sugar syrup will have pasteurised the egg white), but make sure they don’t get too hot or the meringue will melt. Enjoy!
