Spooky Ghost Cupcakes
These spooky ghost cupcakes are a perfect party treat, and not as difficult to make as they might look.
You can make the inside of the cake chocolate by adding cocoa powder. You could also add some chocolate chips inside for a bit of a crunch.
Heat the oven to 350°F. Grease 6 large dariole molds.
Spoon the mixture into the molds and bake for 20 minutes, until risen and golden brown. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Trim the tops of the cakes to form a flat surface. Roll out the fondant on a surface lightly dusted with powdered sugar and cut into circles large enough to cover the cakes. Drape these over the sponge cakes.
Roll the remaining pieces of fondant into tiny white oval shapes and dampen them with a little water. Stick them onto the front of the 'ghosts'.
Dampen the liquorice pieces and stick onto the ovals to form the eyes.