Ghost Cupcakes

clock 30 minutes + 25 minutes bowl Serves 12


  • 125g butter, at room temperature
  • 2/3 cup caster sugar
  • ½ tsp vanilla extract
  • 5 eggs
  • 1 ¾ cups self raising flour, sifted
  • ½ cup milk
  • 6 small black jelly beans, halved for eyes
  • ¼ tsp cream of tartar
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  • 1. Pre heat oven to 180°C (160°C fan-forced). Line a 12-hole regular muffin pan with patty cases.

  • 2. In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Beat in vanilla. Add eggs one at a time, beating well after each addition.

  • 3.Lightly fold in flour, alternately with milk, beginning and ending with flour. Divide mixture among cases until 2/3 full.

  • 4. Bake for 15-20 minutes, or until a skewer inserted comes out clean. Leave to cool in the tray for 5 minutes, then transfer to wire rack to cool completely.

  • 5. Meanwhile, to make the Meringue frosting, in a small saucepan combine 1 cup caster sugar, ¼ cup water and ¼ tsp cream of tartar. Stir over a low heat until sugar dissolves. Bring to the boil. Boil for 3-4 minutes, or until syrupy.

  • 6. In a small bowl, using an electric mixer beat 3 egg whites until soft peaks form. Gradually pour in hot sugar syrup in a thin steady stream, beating constantly until thick and glossy.

  • 7. Spoon icing into a piping bag fitted with a 1.5cm plain nozzle. Pipe a big pointed swirl onto each cupcake. Add jellybean halves for eyes.

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