Ghost Cupcakes
INGREDIENTS (Makes 12)
For the All-In-One Chocolate Cake Mix:
◆ 175g butter (softened)
◆ 150g self-raising flour
◆ 25g cocoa powder, sifted
◆ ½tsp baking powder
◆ 175g caster sugar
◆ ½tsp vanilla extract
◆ 3 large eggs (room temp)
For the Chocolate Butter Icing:
◆ 60g butter (softened)
◆ 30g cocoa powder
◆ 3 tbsps milk
◆ 250g icing sugar, sifted
◆ cornflour, for rolling the icing
◆ 450g ready-rolled white fondant icing
◆ 4 chocolate Flakes
◆ 1 tube black decorating icing
(or a black edible paint pen)
◆ 12 cocktail sticks
1 Preheat oven to FAN 160°C/180°C/ gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
2 Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
3 Bake for 20 to 25 mins, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
4 Meanwhile, make the icing. Melt the butter and pour it into a bowl. Sift in the cocoa powder and beat in the icing sugar a little at a time until spreadable. If the icing is too thick, gradually add the milk until it reaches spreading consistency. Spread the cupcakes with icing to cover the tops and set aside.
5 Lightly dust work surface with cornflour and roll the fondant a little thinner than 4mm. Cut 12 x 10cm rounds with plain biscuit cutter. Knead fondant scraps together and shape into 12 small balls (the width of the top of a Flake).
6 Cut each of the chocolate Flakes into 3 and set aside.
7 Insert a cocktail stick into half a potato (or apple) to hold it steady. Push a piece of flake onto the stick, then press a ball of icing onto the top of the flake and smooth off. 8 Now drape the fondant round over the top, pleating to make a ghost shape. Repeat with the remaining cupcakes. Place a ghost in the centre of each cupcake by inserting the cocktail stick into the cake then pipe or paint two black eyes on each one.