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halloween chocolate cupcakes

Halloween Chocolate Cupcakes with Meringue Ghosts

  Rating 0.0

Prep

25 mins

Bake

25mins & 1h 30mins

Serves

10

Difficulty

Medium
halloween chocolate cupcakes

About

Have cupcakes looked evermore ghostly? Get spooky with your little ones with this moist chocolate cupcake recipe, topped with googly-eyed meringues. We'd say they are more on the cuter side than scary!

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Instructions
Ingredients
Reviews

To make the chocolate cupcakes (25 minutes for cupcakes)

Step 1

Preheat the oven to 180C (160C fan). Line a muffin tin with 10 cupcake cases and set it aside.

Step 2

In a large bowl, sift together the flour, baking powder and cocoa powder, set aside.

Step 3

Cream together the butter and Tate & Lyle Pure Cane Caster Sugar until pale and fluffy, about 2 minutes. Add an egg, and whisk to combine. Add the yogurt and whisk again. Gently fold in the sifted flour and cocoa mixture and add 2 Tbsp of milk. Mix until just combined.

Step 4

Divide the mixture between the cupcake cases and bake for 20-25 minutes until toothpick inserted into the middle comes out clean. Remove from the oven and leave to cool for 5 minutes, before transferring into a wire rack to cool completely.

To make the meringue ghosts (1h 30minutes for the meringues)

Step 1

Heat the oven to 120C (100C fan). Line two baking sheets with non-stick baking paper.

Put the egg whites into a bowl of an electric mixer and whisk to stiff peaks (when you lift the beaters the egg white forms peaks that don't flop over at the tip).

Step 2

Add Tate & Lyle Caster Sugar, one tablespoon at a time, whisking back to stiff peaks after each addition, until all the sugar is incorporated. Transfer the mixture into a piping bag fitted with 1 cm plain, round nozzle.

Step 3

Pipe the meringue ghosts onto the baking sheet. You want them to be roughly about 5cm wide and 4-5cm high. Hold the piping bag vertically to baking sheet and gently squeeze, pulling it up and away gently, to create a peak. Reserve about two tablespoons of the meringue to assemble the cupcakes.

Step 4

Bake the meringues for 1h 30minutes until crisp. Remove from the oven and allow them to cool completely.

Step 5

Use the remaining meringue to ‘glue’ the eyes into the ghosts. Top the chocolate cupcakes with the meringues and enjoy!

Ingredients – 8 items

Serving

1

For the chocolate cupcakes

Flour

Plain flour

125g
Baking-powder

Baking powder

1tsp
Cocoa-powder

Cocoa powder

40g
Butter

Unsalted butter

softened

100g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

150g
Eggs

Large eggs

1

Natural yoghurt

room temperature

165g
Milk

Milk

2tbsp

For the meringue ghosts

Eggs

Large eggs

whites only

2
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

120g
Food-colouring-gel

Black food gel

or sugar eyes for decoration

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