#meringueghosts

[basillicana]

You can make these scary cupcakes with meringue ghosts for Halloween or any other fun event. On top of the rich chocolate cupcakes are cute and scary meringue ghosts that will make both kids and adults happy.

Ingredients: 1 3/4 cups all-purpose flour. 1 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup hot water. 4 large egg whites. 1 cup granulated sugar. 1/4 tsp cream of tartar. 1/2 tsp pure vanilla extract. Black gel food coloring. Candy eyeballs.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Pour in the hot water and stir until the batter is smooth. Be careful; it will be thin, but that's okay. Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes cool, prepare the meringue ghosts. In a clean mixing bowl, beat the egg whites until they become frothy. Add the cream of tartar and continue to beat. Gradually add the sugar and vanilla extract, continuing to beat until stiff peaks form. Add a few drops of black gel food coloring to create a grayish color for the ghosts. Fill a piping bag fitted with a round tip with the meringue mixture. Pipe ghost shapes onto a parchment-lined baking sheet. You can make them as spooky as you like. Bake the meringue ghosts in a preheated 200F 95C oven for about 1.5 hours or until they are firm and dry to the touch. Once the meringue ghosts are cooled, carefully place them on top of the cooled cupcakes. Add candy eyeballs to the meringue ghosts to create their eyes and make them look spooky and cute! Serve and enjoy your delicious dark chocolate cupcakes with meringue ghosts.

Prep Time: 30 minutes

Cook Time: 20 minutes

Bravo OS

[berserkblossom]

These tasty and creepy dark chocolate cupcakes with meringue ghosts are great for Halloween or any other ghostly event. It's rich and moist, and the meringue ghosts on top are so cute that both kids and adults will love them.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 1/2 teaspoons baking powder. 1 1/2 teaspoons baking soda. 1 teaspoon salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 teaspoons pure vanilla extract. 1 cup boiling water. 4 large egg whites. 1 cup granulated sugar. 1/4 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. Black gel food coloring. Candy eyes for decorating optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Pour in the boiling water and mix until the batter is smooth. The batter will be thin, but that's okay. Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are cooling, prepare the meringue ghosts. In a clean mixing bowl, beat the egg whites until they are frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the granulated sugar and vanilla extract while continuing to beat the egg whites. Beat until stiff peaks form and the meringue is glossy. Add a small amount of black gel food coloring to the meringue and gently fold it in to create a grayish color for the ghosts. Transfer the colored meringue to a piping bag fitted with a round tip. Pipe ghost shapes onto a baking sheet lined with parchment paper. Bake the meringue ghosts in a preheated oven at 200F 93C for about 1-1.5 hours or until they are firm and dry. Once the cupcakes and meringue ghosts are completely cool, place a meringue ghost on top of each cupcake. Decorate the meringue ghosts with candy eyes to create cute ghost faces if desired. Enjoy your delicious Dark Chocolate Cupcakes with Meringue Ghosts!

Prep Time: 30 minutes

Cook Time: 20 minutes

amersham fair organ museum

[nsdkrecipes]

Ghost Meringues