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5 from 5 votes

Spooky Ghost Cupcakes

These spooky meringue ghost cupcakes are the perfect topping for my Halloween marbled cupcakes. I used orange, purple and green cake batter and they turned out perfect and spooky.
Prep Time30 minutes
Cook Time20 minutes
Decorating Time45 minutes
Total Time1 hour 35 minutes
Servings: 12 cupcakes
Author: Sarah Mark

Ingredients

To Make the Cupcakes

  • 145 g Caster Sugar
  • 145 g Unsalted Butter
  • 145 g Self-Raising Flour
  • 3 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • Orange, Green and Purple Food Colouring

To Make the Italian Meringue

  • 3 Large Egg Whites
  • 150 g Caster Sugar
  • 90 ml Water

To Decorate

  • Black Sprinkles or Black Food Colouring

Instructions

For the Cupcakes

  • Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
  • In a large bowl, whisk together the sugar and butter until light and fluffy.
  • Add in the flour, eggs, baking powder and vanilla and whisk until allcombined
  • Split the mixture into three separate bowls. Add a little of the food colouring to each bowl and mix until you have the desired colour.
  • Spoon the mixture into the cupcake cakes. I did one teaspoon of each colour and then with any left over cake batter I added that on top.
  • Using a cake skewer marble the colours.
  • Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.

For the Italian Meringue

  • Make the meringue while your cupcakes are cooling.
  • Pour the sugar and water into a saucepan and bring to the boil. Stir it occasionally to make surethe mixture doesn’t burn. Monitor the temperature until it reaches the FirmBall Stage or 120C.
  • While the sugar syrupis boiling, start whisking the egg whites. You want your egg whites to be stiffpeaks.
  • Once the sugar syrupis ready gently pour it down the side of the bowl while still whisking. Youneed to do this slowly and you don’t want the syrup to touch the whisk or else it will splash back.
  • Continue to whisk the mixture for another 5-10 minutes or until the bowl has completely cooled downto room temperature.
  • Pop the cooled meringue mixture into your piping bag with round nozzle and pipe little ghosts onto the top of your cupcakes.

To Decorate

  • Use black sprinkles or black food colouring to decorate the ghosts and give them little faces.

Notes

  • These will last 3-4 days in the fridge. 
  • If you don't want to make Italian meringue you could make normal buttercream just use 500g Icing Sugar, 250g Unsalted Butter and 1tsp of Vanilla Extract. Mix together in a bowl until it reaches the desired consistency and pipe onto the top of your cupcakes.