Halloween

Ghost cakes

Ghost cakes

Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

See more recipes in this Week's Woman's Day.
INGREDIENTS

anilla cupcake mix, 1 packet
small black jellybeans, 6, halved, for eyes
MERINGUE FROSTING
caster sugar, 1 cup
water, 1/4 cup
cream of tartar, 1/4 teaspoon
egg-whites, 3
METHOD

MAKES 12


  1. Make cupcakes following packet instructions. Allow to cool.

  2. MERINGUE FROSTING: In a small saucepan, combine sugar, water and cream of tartar. Stir over a low heat until sugar dissolves. Bring to the boil.
    Boil 3-4 minutes, until syrupy. In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually pour in hot syrup in a thin, steady stream, beating constantly until thick and glossy. Continue beating until at room temperature.

  3. 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.

User comments
Derhricious! made the cupcakes and added eminems

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