Halloween cupcakes

06 Oct Halloween cupcakes

Here an amazing recipe for ghost cupcakes to impress your friends and have fun making them with the whole family! It’s a really simple recipe that I am sure you are going to love! I can’t wait to hear your impressions!

Ingredients:

For chocolate cupcakes:

• 175gr butter (cubes, room temperature),
• 220gr sugar,
• 4 eggs,
• 1 shot of espresso,
• 1/4 tsp of baking soda,
• 450gr self rising flour,
• 80gr cocoa powder,
• 80gr milk or dark chocolate chips.

For Chocolate glaze decoration:

• 100gr white chocolate chips
• 4 tablespoons of heavy milk,
• food coloring and dark chocolate sprinkles

For Meringue Ghost Cookies:

• 2 eggs whites
• 1/4 teaspoon cream of tartar,
• pince of salt
• 1/2 teaspoon vanilla extract
• 60gr white sugar cane
• 60gr confectioner sugar

Recipe for cupcakes:

Combine butter and sugar into a large bowl. Then add one egg at the time and keep mixing at medium speed. Add the rest of the ingredients, adding the cocoa powder, flour, baking soda and chocolate chips last.

Bake in a preheated oven for 20 to 25 minutes 350 F (180 C).

Let them cool down a bit on your cookie rack and then add your decoration.

Recipe for Meringue Ghost Cookies  :

1. Preheat the oven to 215F (100C)
2. Combine egg whites, cream of tartar, salt and vanilla extract in a large, completely clean, completely grease-free bowl (clean with white vinegar all of the tools you are going to use for the meringue)
3. Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
4. Increase speed little by little.
5. With the mixer on high, gradually add sugar cane, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved.
6. Beat until mixture is thick, shiny, and has increased in volume. Mixture should be stiff and the sugar should be completely dissolved (test this by rubbing a small amount of the mixture between your fingers, if it feels gritty, the sugar isn’t dissolved so you need to keep mixing more).
7. Stir the confectioner sugar with a whisk softly from bottom to top until it’s combined.
8. Fit a large disposable piping bag with a large tip and pipe onto the prepared cookie sheet. You will want to bake all of the ghost cookies at the same time, so make sure you have enough space since these meringue cookies are not expanded during baking.
9. Bake at 215F (100C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Allow cookies to cool completely in the oven with the door half open (1-2 hours or during the night, like I did) before removing.
10. Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.
11. Draw the eyes and mouth of ghosts with dark chocolate or black cookie icing and a small round brush.

Top you cup cakes with the ghost cookies and some chocolate sprinkles!

Enjoy!

Your Greek friend,

Theodora