Spooky Ghost Face Cakes

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Spooky Ghost Face Cakes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
334
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie334 kcal(16 %)
Protein5.16 g(5 %)
Fat13.21 g(11 %)
Carbohydrates50.22 g(33 %)
Sugar added30.83 g(123 %)
Roughage0.45 g(2 %)
Vitamin A35.09 mg(4,386 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.52 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate36.29 μg(12 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.55 μg(1 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C0.01 mg(0 %)
Potassium122.32 mg(3 %)
Calcium105.26 mg(11 %)
Magnesium30.46 mg(10 %)
Iron2.75 mg(18 %)
Iodine14.68 μg(7 %)
Zinc0.61 mg(8 %)
Saturated fatty acids3.92 g
Cholesterol31.52 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ½ cups
¼ cup
1 tablespoon
1 teaspoon
ground cinnamon
½ cup
2
cup
1 cup
¾ cup
grated, plain Dark chocolate (60% cocoa solids)
For the marshmallow topping
cup
1 tablespoon
cup
½ cup
¼ teaspoon
2 teaspoons
To decorate
Licorice piece

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in 12 hole muffin tin.
2.
Sift the flour, cocoa, baking powder and cinnamon into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the marshmallow topping: pour the water into a small heavy-based pan, Sprinkle over the gelatine and set aside for 5 minutes to soften.
7.
Add the sugar to the pan and place over a very low heat, stirring constantly, until the sugar and gelatine have melted. Do not boil.
8.
Pour into a bowl and add the golden syrup, salt and vanilla. Whisk for about 10 minutes until firm peaks form.
9.
Spoon into a piping bag and pipe on the cakes, as in the photo.
10.
Decorate with liquorice pieces for the eyes and mouths.