White Chocolate Ghost Cupcakes
Prep and Cook 1 hour 10mins / Makes 20
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.