Spooky Ghost Face Cakes
1 hr 15 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- 1 tsp ground cinnamon
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ¾ cup grated, plain Dark chocolate (60% cocoa solids)
- For the marshmallow topping
- ⅜ cup water
- 1 Tbsp Powdered gelatine
- ⅔ cup sugar
- ½ cup light corn syrup
- ¼ tsp salt
- 2 tsps vanilla extract
- To decorate
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in 12 hole muffin tin.
Sift the flour, cocoa, baking powder and cinnamon into a mixing bowl. Stir in the sugar.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
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.
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.
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.
Pour into a bowl and add the golden syrup, salt and vanilla. Whisk for about 10 minutes until firm peaks form.
Spoon into a piping bag and pipe on the cakes, as in the photo.
Decorate with liquorice pieces for the eyes and mouths.