Ghost cupcakes with chocolate frosting
Find RSPCA Assured Eggs at your Favourite Supermarket
Ingredients
An indulgent chocolatey treat for Halloween! You'll need a 12-hole muffin tin and 12 paper cupcake cases.
For the cakes
- 120g butter, softened
- 120g caster sugar
- 2 RSPCA Assured eggs, lightly beaten
- 1 tsp vanilla extract
- 120g self-raising flour, sifted
- 1 tsp baking powder
- RSPCA Assured Milk
For the icing
- 1 pot of ready-made chocolate frosting
For the fondant ghosts
- 1 pack of ready-to-roll white fondant icing
Method
- Preheat the oven to 180°C/gas 4. Line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time.
- Add the vanilla extract and baking powder. Mix.
- Fold in the flour with a metal spoon.
- The mixture should be at dropping point – if it’s too stiff, add a little milk.
- Pour the mixture evenly into the 12 paper cases.
- Bake for 10-15 mins – insert a skewer into them to check they're done. They are ready when the skewer comes out clean.
- Leave to cool for 10 minutes then transfer to a wire rack.
- Place the frosting in an icing bag with a nozzle and swirl onto each cupcake.
- Roll out the white fondant icing until it's roughly a quarter of a centimetre thick.
- Mark up ghost shapes in fondant icing or use a template and trace the outline.
- Cut out ghost shapes with a sharp knife (a craft knife is ideal) and leave the icing to harden.
- When hard, push the icing ghosts into the cupcake frosting.