Name: Halloween Chocolate Cupcakes with Meringue Ghosts
Yield: 5 to 10
Ingredients: 3 tbsp Lyle’s Golden Syrup; 50 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 110 g Butter; 2 Egg; 20 g Cocoa; 100 g Plain flour; 1.5 tsp Baking powder; 2 or 3 tbsp Milk; 3 tbsp Lyle’s Golden Syrup; 50 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 110 g Butter; 2 Egg; 20 g Cocoa; 100 g Plain flour; 1.5 tsp Baking powder; 2 or 3 tbsp Full fat milk; 2 Egg; 120 g Fairtrade Tate & Lyle Golden Caster Cane Sugar; 0.25 tsp Cream of tartar; For decorating Spooky Sweets/Edible Eyes

Halloween Chocolate Cupcakes with Meringue Ghosts

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Prep

30 mins - 1hr

Bake

1 hour 20 mins

Serves

5 to 10

Difficulty

Medium

About

These ghosts cupcakes may look scary, but trust me, they're not! There are no tricks involved in making them, they are very friendly and utterly delicious! Not to mention they will be perfect for all the Halloween parties (kids or adult ones!). Beautiful, moist chocolate cupcakes, topped with crispy on the outside but gooey in the middle meringue is a match made in heaven!

made using

Lyle’s Golden Syrup Tin

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Medium Breads & Muffins 5 to 10 1-2 hours

Instructions

Ingredients

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HOW TO MAKE THIS RECIPE

To make the cupcakes

Step 1

Preheat the oven to 160 C (fan). Line up a muffin tray with liners and set aside.

Step 2

Whisk the golden syrup, sugar and butter together until soft and creamy. Add the eggs, one at a time, mixing it all well.

Step 3

In a large bowl, sift the flour, cocoa powder and baking powder with a pinch of salt. Mix all the dry ingredients together.

Step 4

Gently fold the flour and cocoa mixture into the butter and egg mixture, add 2-3 tbsp of milk and mix all the ingredients until just combined.

Step 5

Divide the mixture between the cupcake cases and bake for 15- 20 minutes until a toothpick inserted into the middle comes out clean.

To make meringue ghosts

Step 1

Heat the oven to 100 C (fan). Line up two-three baking sheets with baking parchment.

Step 2

Beat the egg whites until foamy and double in size. Add caster sugar, 1 tbsp at a time, continuing to whisk until it's glossy and stiff peaks start to form. Add cream of tartar and whisk all together.

Step 3

Transfer the meringue into a piping bag with 1 cm round nozzle. Start piping the meringue ghosts, about 4 cm wide and 5 cm high. Hold the bag vertically to baking sheet and gently squeeze, pulling it up and away gently to create a peak.

Step 4

Reserve about 2 tbsp of the meringue to help you assemble the cupcakes.

Step 5

Bake for 1 hour, then switch off the oven and leave the meringue ghosts inside of the oven until they are completely cool. Decorate with the gel or sugar eyes (use some of the reserved meringue to 'glue' the eyes into ghosts). Top the cupcakes with meringue ghosts, using any leftover meringue to help you secure them on top.

Step 6

Bake for 1 hour, then switch off the oven and leave the meringue ghosts inside of the oven until they are completely cool. Decorate with the gel or sugar eyes and arrange the ghosts on top of the cupcakes.