Scarily Delicious Ghost Cupcakes

Directions

• Preheat the oven to 160 degrees C.
• Cream the butter and sugars together until light and fluffy.
• Beat in the eggs, one by one, then fold in the flour and cocoa powder to create a smooth batter.
• Evenly divide the batter into the prepared cupcake cases and bake for 15-20 minutes, until springy to touch and a skewer poked into the centre come out clean.
• Remove from the oven and allow to cool completely before topping with the meringue.
• To prepare the topping
• In a bowl over a pan of boiling water (making sure that the bottom doesn’t touch) whisk the sugar, egg whites and cream of tartar together until small peaks form. This should be about 6 minutes over a medium heat whilst using an electric whisk.
• Remove from the heat and whisk for an additional 3-4 minutes until stiff tall peaks form.
• To assemble the cupcakes
• Cut a small hole into the top centre of each cake and fill the middle with chocolate spread (Vego is the most delicious!).
• Fill a piping bag (reusable) with the meringue and pipe in upwards motions onto the cupcakes to create tear drop shaped peaked mounds.
• Lastly, improvise with chocolate drops, chia seeds or black food dye to mark two eyes and a mouth onto each peak and finish off your ghosts. Enjoy!