- Recipes
- Spooky Ghost Cupcakes
Dessert
Spooky Ghost Cupcakes | a2 Milk®
Difficulty:
Moderate
Prep time:
30 minutes
Cooking time:
30 minutes
Servings:
12
Ingredients
Cupcake Batter
- 2 1/2 cups Plain flour
- 1 1/4 cups Unsweetened cocoa powder
- 2 1/2 cups Caster sugar
- 1 1/4 tsp Bicarbonate of soda
- 1 1/4 tsp Salt
- 2 Eggs + 1 Egg yolk
- 1 1/4 cups a2 Milk® Full Cream
- 2/3 cup Vegetable oil
- 1 1/4 tsp Vanilla extract
- 1 1/4 cups Warm water
Decorations
- 500g White fondant
- Icing sugar or cornflour, for dusting
- 1 Black edible food pen
- 12cm Round cookie cutter
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Directions
Cupcakes
- Preheat oven to 180°C (160°C fan-forced). Line a 12-hole standard cupcake pan with paper cases.
- Sift the flour, cocoa powder, bicarbonate of soda, and salt into a large bowl. Stir in the sugar.
- Make a well in the centre. Add the eggs, egg yolk, a2 Milk® Full Cream, vegetable oil, vanilla extract, and warm water.
- Whisk until the batter is smooth and well combined. The batter will be quite thin.
- Divide the batter evenly among the paper cases, filling each about two-thirds full.
- Bake for 20–25 minutes until a skewer inserted into the centre comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Ghost Decorations
- Once cooled, carefully remove the cupcakes from their paper cases.
- Dust a clean work surface with icing sugar or cornflour.
- Roll out the white fondant to the thickness of a 50c coin (approximately 3mm).
- Using the 12cm round cookie cutter, stamp out 12 circles.
- Drape one fondant circle over each cupcake, gently pressing and pinching at the base to create a flowing ghost shape.
- Using the black edible food pen, draw two eyes and a mouth on each ghost.
- Serve at room temperature. Store in an airtight container for up to 2 days.
