Spooky Ghost Cakes

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Spooky Ghost Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation

Ingredients

for
12
For the cupcakes
½ cup
cup
0.333 cup
3 tablespoons
1 ⅔ cups
2 teaspoons
2 teaspoons
2 tablespoons
2
1 cup
chopped Walnut
For the topping
1 ½ cups
plain Dark chocolate (60% cocoa solids)
cup
cream (48% fat)
2 tablespoons
12
For the ghosts
1 ¾ cups
½ cup

Preparation steps

1.
For the cupcakes: preheat the oven to 170°C (150° fan) 325°F gas 3. Place paper cases in a 12 hole muffin tin.
2.
Warm the honey, sugar, butter and milk in a pan over a low heat until the sugar dissolves and allow to cool.
3.
Sift the flour, baking powder, spice and cocoa into the cooled honey mixture and stir to combine.
4.
Stir in the eggs and fold in the chopped walnuts.
5.
Spoon into the paper cases and bake for about 25 minutes until risen and firm. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the topping: put the cream into a pan and bring to a boil. Boil for 1 minute, then remove from the heat and add the chopped chocolate and stir until melted. Stir in the butter and leave to cool and thicken.
7.
Whisk lightly and spread over the cakes. Place a truffle on each cake and leave to set.
8.
For the ghosts: roll out the white sugarpaste on a surface dusted with icing sugar.
9.
Cut out 12 thin discs larger than the diameter of the cakes.
10.
Roll pieces of black sugarpaste into 48 small balls and press into the white discs for the eyes. Drape the discs loosely over the truffles, pressing gently and pinch the edges gently to pleat as in the photo.