Halloween ghost cupcakes

Transform ordinary cupcakes into spooky, spectral treats with this easy meringue icing technique. No baking skills required for the ghosts—just a steady hand and a piping bag!

60 min Serves Makes 18 cupcakes Hard American

Our own summary of the original by Jayne Cross — the full post and photos live at bbc.co.uk.

Create festive Halloween ghost cupcakes by baking a cocoa-infused vanilla sponge, then topping each with a glossy, stable meringue icing piped into tall, peaked shapes. Decorate with chocolate sugar strands for eyes to complete the eerie look.

Directions

Heat your oven to 180C/350F/Gas 4. Prepare a twelve-cup muffin tray by fitting each hole with a paper liner.

In a large bowl, use an electric mixer to whip the softened butter and caster sugar until the mixture becomes pale and airy. Gradually pour in the lightly beaten eggs, mixing thoroughly after each addition. Stir in the vanilla extract along with the final portion of egg.

Combine the plain flour, self-raising flour, bicarbonate of soda, and cocoa powder by sifting them all into a separate large bowl.

Carefully fold the dry ingredients into the butter mixture, adding the buttermilk or yoghurt as you go, until the batter is smooth and fully incorporated.

Spoon a dessertspoonful of the batter into each prepared liner. Bake for 20 minutes, or until the cakes feel firm when touched.

Transfer the baked cupcakes to a wire rack to cool completely.

To make the icing, combine the sugar, golden syrup, and four tablespoons of water in a large saucepan. Warm the mixture over gentle heat, stirring constantly until the sugar dissolves.

Bring the syrup to a boil and continue cooking for 5-6 minutes. Check the temperature with a sugar thermometer; it should reach 115C/239F. Remove the pan from the heat.

While the syrup heats, whisk the egg whites in a large bowl using an electric mixer until they form soft peaks. With the mixer running on low, slowly drizzle the hot syrup into the whites in a thin, steady stream. Avoid pouring the syrup directly onto the beaters to prevent splashing.

Once all the syrup is incorporated, increase the mixer speed and whip for approximately 10 minutes. The icing is ready when it is cool, thick, and glossy. Thorough whipping is essential; otherwise, the icing will be too soft and the ghost shapes will collapse.

Transfer the icing to a piping bag fitted with a large plain nozzle. Pipe a circular base onto each cooled cupcake. Then, hold the bag vertically over the center and pipe a tall mound, pulling the tip away quickly to create a small peak at the top.

Finish the ghosts by adding chocolate sugar strands for eyes or any other decorations you prefer. The meringue icing does not require refrigeration because the sugar syrup pasteurizes the egg whites, but keep the cupcakes away from excessive heat to prevent the icing from melting.