Spooky Ghost Cupcakes | a2 Milk®

Cupcakes

1. Preheat oven to 180°C (160°C fan-forced). Line a 12-hole standard cupcake pan with paper cases.
2. Sift the flour, cocoa powder, bicarbonate of soda, and salt into a large bowl. Stir in the sugar.
3. Make a well in the centre. Add the eggs, egg yolk, a2 Milk® Full Cream, vegetable oil, vanilla extract, and warm water.
4. Whisk until the batter is smooth and well combined. The batter will be quite thin.
5. Divide the batter evenly among the paper cases, filling each about two-thirds full.
6. Bake for 20–25 minutes until a skewer inserted into the centre comes out clean.
7. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Ghost Decorations

1. Once cooled, carefully remove the cupcakes from their paper cases.
2. Dust a clean work surface with icing sugar or cornflour.
3. Roll out the white fondant to the thickness of a 50c coin (approximately 3mm).
4. Using the 12cm round cookie cutter, stamp out 12 circles.
5. Drape one fondant circle over each cupcake, gently pressing and pinching at the base to create a flowing ghost shape.
6. Using the black edible food pen, draw two eyes and a mouth on each ghost.
7. Serve at room temperature. Store in an airtight container for up to 2 days.