Eat locally part 1 – GreeniliciousOctober 20, 2017
Pear & Ginger MuffinsNovember 19, 2017
Ghostly cupcakes are perfect treat for any Halloween party. Recipe includes vegan option.
ith the Halloween just around the corner, I decided to share an easy recipe for spectacular cupcakes, which will be perfect for any Halloween party.
The base consist of moist chocolate cake with a bit of chili, to spice up the result.
Topped with chocolate ganache and meringue ghosts.
Drying the meringue definitely takes time, but it's not as hard as you may think. Follow my instructions for the perfect result!
Also check out my Halloween cookies!
Ghostly cupcakes + vegan options
In the mixing bowl whip egg whites until stiff picks. (if using chickpea water, you might have to whip a bit longer)
Still whipping, keep adding sugar, spoon by spoon.
Add vinegar and whip until incorporated.
Line a large baking pan with baking sheet.
Transfer the meringue mixture into piping bag with large round piping tip (I used 2A). Pipe the ghost onto the baking sheet, starting with big circle, and moving upwards. You will have more ghosts than you need for cupcakes, but they can be stored in air tight container for around 2 weeks.
Dry your ghosts in 90ºC for around 2.5h. If you notice them turning brown, lower the temperature to 80ºC and extend drying time to 3-3.5h!
Melt butter/coconut oil, and chocolate in the microwave.
In one bowl: mix flour, sugar, baking powder, cocoa powder. In another chocolate butter, eggs and milk.
Combine the wet and dry ingredients with a spatula.
Pour the mixture onto muffin tin. Bake in 160ºC for 20-25min. Cool down on a rack.
Bring the cream into almost boiling state. Remove from the heat.
Add chocolate and wait 2 mins. Gently mix, until the whole chocolate incorporates into smooth cream.
Spread ganache on each cupcake and top with a ghost.