Procrastibake: Ghost Cupcakes

Halloween is just around the corner and to help you get ready, Aldi Baking and I have come up with some frightfully great bakes! First up we have this 'fraid of Ghost Cupcakes. Did you know that fraid or fright were used as the collective nouns when describing a group of ghosts? Me neither.. and if the internet is to be trusted, it's the truth!

Back to what we do know though.. and that's baking! So easy to rustle up, these boo-tiful cupcakes are an absolute breeze to make. With a stable go-to vanilla cake recipe forming the base and a frightfully delicious marshmallow frosting on top, these cupcakes are guaranteed treats. No tricks around here!

There are a few steps to follow in putting them together but, nothing too scary I promise! They will not disappoint your little or big monsters when it comes to eating them.

Vanilla Cupcakes

125g of room temperature butter
225g caster sugar
1/2 tsp vanilla
225g self raising flour
1/2 tsp baking powder
2 large free range room temperature eggs
125ml buttermilk

Preheat your oven to 350F/180C/160C fan or Gas mark 4. Line a 12 tray cupcake pan with cases.

Cream your butter and sugar until light and fluffy and pale. Add in an egg, one at a time until the yolks have been incorporated. Add the vanilla.

Dry whisk or sieve your flour and the baking powder together. Add half your dry ingredients to the butter/sugar/egg combination and then half the buttermilk. Mix until combined and repeat. Be careful not to over mix the batter here as you want them to stay light and fluffy. Just make sure all the ingredients have been mixed together.

Fill your cases to two thirds full. Bake for 20 to 25 minutes. You know they are done when the tops are golden, have a slight spring in them when you gently push down or a skewer inserted in the middle comes out clear!

Allow to cool on a wire rack until cold and ready to be used.

Marshmallow Frosting

275g granulated sugar

3 egg whites, at room temperature

¼ teaspoon cream of tartar

1½ teaspoons vanilla extract

Pinch of salt

In the bowl of an electric mixer, whisk together the sugar, egg whites, cream of tartar and salt. Set the bowl over a pan of barely simmering water and whisk until sugar is dissolved and the mixture reaches 160 degrees, or the sugar has completely dissolved (if you rub some mixture between your fingers, it will feel silky smooth). While the mixture is still hot, beat on high speed until the frosting forms stiff peaks, and as cooled significantly (about 12 to 16 minutes). Add the vanilla extract and beat until combined.

Transfer the frosting to a large pastry bag and snip off the top. Pipe a high swirl of frosting onto the top of each cupcake, like the picture above.

Transfer the cupcakes to a baking sheet and freeze or refrigerate (but ideally freeze if you can) while preparing the chocolate coating.

Chocolate Coating

340g white chocolate, finely chopped

3 tablespoons vegetable oil

Combine the chocolate and oil in a medium heat-proof bowl and melt slowly in the microwave or over a pot of simmering water. Transfer to a small (deep) bowl or cup and cool to room temperature.

Remove the cupcakes from the freezer and holding each cupcake by its bottom, quickly dip each cupcake into the chocolate to coat the frosting, remove, turn back around and place on a wire rack. Place two sprinkles in the wet chocolate as eyes.

Let the cupcakes stand at room temperature for about 15 minutes, then refrigerate for 30 minutes uncovered.

Cupcakes can be refrigerated for up to 3 days.