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.
Makes: 12 cupcakes
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)
First off, make the buttermilk. In a jug, mix the whole milk and lemon juice together. Set aside for 10 mins.
Preheat the oven to 180C and line a cupcake tray with 12 cupcake cases.
In a large mixing bowl, combine the flour, cocoa powder and baking powder.
In a small bowl, whisk together the eggs, caster sugar, light brown sugar, oil and vanilla extract.
Pour half of the egg mixture and half the buttermilk into the flour. Gently whisk until partially combined.
Add the remaining egg mixture and buttermilk. Mix until a loose batter forms.
Divide the batter between the 12 cases, only filling each to halfway.
Bake for 18-20 mins or until knife comes out clean. Remove from oven and allow to cool completely before decorating.
For the meringues, set the oven at 100C and line a baking tray with parchment paper.
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.