White Choco­late Ghost Cup­cakes

Prep and Cook 1 hour 10mins / Makes 20

Women's Weekly (Malaysia) - - Entertain -

250g but­ter, chopped

160g white choco­late, chopped

1¾ cups (385g) caster sugar

1 cup (250ml) milk

1 cup (150g) plain flour

1 cup (150g) self-rais­ing flour

2 eggs, beaten lightly

2 tsps vanilla bean paste

40 small black jelly­beans


2 cups (440g) caster sugar

½ cup (125ml) water

½ tsp cream of tar­tar

6 egg whites

1. Pre­heat oven to 170°C. Line muf­fin pans (1/3 cup/80ml ca­pac­ity) with pa­per cases.

2. Stir the but­ter, white choco­late, sugar and milk in a medium saucepan over low heat un­til smooth – do not let it boil. Trans­fer the mix­ture to a medium bowl; cool for 15 min­utes.

3. Whisk sifted flours into white choco­late mix­ture, then add eggs and vanilla. Drop ¼ cups (60ml) of mix­ture into cases. Bake for about 25 min­utes or un­til cooked when tested. Cool on wire racks.

4. GHOST FROST­ING Com­bine sugar, water and cream of tar­tar in a medium saucepan; stir over low heat un­til the sugar dis­solves. Bring to the boil; boil 3-4 min­utes or un­til syrupy. In the medium bowl of an elec­tric mixer, beat the egg whites un­til soft peaks form. Grad­u­ally pour in the hot syrup in a thin, steady stream, beat­ing con­stantly, un­til thick and glossy. Con­tinue beat­ing un­til mix­ture cools to room tem­per­a­ture.

5. Spoon Ghost Frost­ing into a large piping bag fit­ted with a 1.5cm plain noz­zle. Pipe a swirl to re­sem­ble a ghost onto each cup­cake. Place two jelly­beans on each ghost to re­sem­ble eyes.

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