Ghost Cupcakes

Ghost Cupcakes

Ingredients

Cakes:

3/4 cup butter
1 1/4 cup white sugar
4 eggs
1 tsp vanilla extract
1 1/2 cups plain flour
3/4 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
3/4 cup milk


Icing:

1 1/2 cups icing sugar
2 Tbs cocoa
1 Tbs butter
Warm water


1 box white fondant (roughly 600g)
Cotton balls

Method

Preheat oven to 175 C. Grease or line 2 muffin pans.

In a medium bowl, beat butter and sugar with mixer until light and fluffy, Mix in eggs and vanilla.

In a separate bowl, combine flour, cocoa, baking powder and salt. Stir into batter, alternating with milk until blended.

Spoon into pan and bake for 20-25 minutes.

Combine cocoa and icing sugar in bowl and add about 1 tablespoon warm water. Gradually stir in butter and enough water if needed to make a smooth icing.

Ice cupcakes when cool.

Roll out fondant thinly and cut with a cookie cutter (a little bigger than your cupcakes)

Drape the fondant on top of two stacked cotton balls like a sheet and let dry for about 30 minutes until hard.

Place over the top of cupcake and use an edible marker to draw eyes.


More Recipes

Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston

This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...

Spanish BBQ Tortilla

If you have a shallow pan in your BBQ, perfect. Otherwise you will need a small baking dish or skill...

Chilli Sambuca Prawns

A beautifully flavoured prawn dish, with angel hair pasta and Sambuca glaze.