Spooktacular Ghost Cupcakes Recipe

Makes: 12 cupcakes

Ingredients

95g Cotswold Organic Self-Raising Flour, sieved
40g cocoa powder
1tsp baking powder
¼ tsp salt
2 free-range eggs, at room temperature
100g caster sugar
100g light brown sugar
80ml vegetable or coconut oil
2tsp vanilla extract
120ml whole milk, at room temperature
1tbsp lemon juice

For the meringue ghosts
2 egg whites
200g caster sugar
Black writing icing
350g chocolate frosting
Halloween sprinkles (optional)

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Self Raising Flour
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Self Raising Flour
£1.95 - £9.50
Organic self raising flour, super fine
Organic Self Raising Flour

Spooktacular Ghost Cupcakes Recipe

Makes: 12 cupcakes

Ingredients

95g Cotswold Organic Self-Raising Flour, sieved
40g cocoa powder
1tsp baking powder
¼ tsp salt
2 free-range eggs, at room temperature
100g caster sugar
100g light brown sugar
80ml vegetable or coconut oil
2tsp vanilla extract
120ml whole milk, at room temperature
1tbsp lemon juice

For the meringue ghosts
2 egg whites
200g caster sugar
Black writing icing
350g chocolate frosting
Halloween sprinkles (optional)

These fa-boo-lous cupcakes are perfect for getting everyone in the Halloween spirit. Using our Organic Self-Raising Flour, these rich, fluffy chocolate cakes are topped with meringue ghosts and guaranteed to cause a scream. 

Method

  1. First off, make the buttermilk. In a jug, mix the whole milk and lemon juice together. Set aside for 10 mins.
  2. Preheat the oven to 180C and line a cupcake tray with 12 cupcake cases.
  3. In a large mixing bowl, combine the flour, cocoa powder and baking powder. 
  4. In a small bowl, whisk together the eggs, caster sugar, light brown sugar, oil and vanilla extract.
  5. Pour half of the egg mixture and half the buttermilk into the flour. Gently whisk until partially combined.
  6. Add the remaining egg mixture and buttermilk. Mix until a loose batter forms.
  7. Divide the batter between the 12 cases, only filling each to halfway.
  8. Bake for 18-20 mins or until knife comes out clean. Remove from oven and allow to cool completely before decorating.
  9. For the meringues, set the oven at 100C and line a baking tray with parchment paper.
  10. In a stand mixer or with an electric whisk, beat the egg whites with a pinch of salt until mixture is foamy and holds soft peaks.
  11. Next add the sugar gradually, one tablespoon at a time, whisk until the meringue is thick.
  12. Add meringue mixture into a piping bag, pipe ghost shapes onto the baking tray for your desired ghost look!
  13. Then bake your ghosts for around 1 and half hours until the meringues feel dry.
  14. Using the black icing, draw eyes and mouths onto each ghost
  15. Finally serve with chocolate frosting and enjoy!

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