White choco­late ghost cup­cakes

Australian Women’s Weekly NZ - - CON­TENTS -

“This white choco­late cup­cake recipe is a keeper, dressed up or per­fectly plain for any oc­ca­sion.”


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 tea­spoons vanilla bean paste 40 small black jelly­beans


2 cups (440g) caster sugar ½ cup (125ml) wa­ter ½ tea­spoon cream of tar­tar 6 egg whites

1 Pre­heat oven to 170°C (150°C fan-forced). Line muf­fin pans (⅓-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 for 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. Po­si­tion jelly­beans onto each ghost to re­sem­ble eyes. Uniced cup­cakes suit­able to freeze. Not suit­able to mi­crowave.

White choco­late ghost cup­cakes

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