Chocolate cupcakes
- 140 grams butter (room temp)
- 250 grams caster sugar
- 2 free range eggs (beaten)
- 1 sachet of vanilla sugar
- 150 grams flour
- 75 grams selfraising flour
- 1 teaspoon bicarbonate of soda
- 50 grams cocoa
- 200 ml buttermilk
meringue ghosts
2 free range egg whites
125 g sugar
1/2 a lemon
tube white icing
chocolate sprinkles
filling
little tin of mandarins in syrup
250ml double cream
2 tablespoons fine sugar
How to make the meringue ghosts
Rub the inside of a bowl fat free with half a lemon.
Beat the egg whites with the sugar and fill a piping bag.
Pipe little pointy towers on a sheet of baking parchment.
Slide the ghosts into the oven and bake them +/- 1 hour.
Pipe the meringue on baking parchment. Pull away the piping bag so you get a point on top, this takes a little practice. Take the ghosts from the oven in time, watch out they don't colour!
With a little brush you paint a tiny bit icing on the ghost, for eyes.
Press two choclate sprinkle eyes in the icing, a bit slanting.
Make a lot of ghosts so you can pick out the best ones :D
For the chocolate cupcakes preheat the oven to 180°C and place 12 paper cupcake cases in the cupcake tin.
Mix butter and sugar creamy then mix the beaten eggs in.
Sieve flour, self raising flour, bicarbonate soda and vanilla in another bowl.
Stir everything together until it is combined.
Sieve the cocoa into the flour mixture.
Stir everything together again.
Add alternately buttermilk and flour to the butter.
Keep stirring until all is combined into one batter.
Fill the cupcake cases to 2/3 with batter.
Bake the cupcakes for 25-30 minutes.
Let the cupcakes cool in the baking tin.
Combine cupcakes and ghosts
Make a hole with a teaspoon in the middle of the cupcakes.
Fill the hole in the cupcakes with drained mandarins.
Wisk the cream until stiff, pipe cream cirkels on the cupcakes.
Stick a ghost on each cupcake, into the cream.
These ghosts look good enough to eat!