28 October 2012

Ghastly Ghouls

Last year I made several different cupcakes for Halloween. This one is from Lily Vanilli's A Zombie Ate My Cupcake book.  It is full of fabulously weird cupcake recipes perfect for this time of year. I loved the book so much that I bought a copy for my sister-in law and my cousin.

The meringue frosting is quite messy (that may be just me) but it is totally worth it.

Instead of using black fondant for the eyes, I used silver and gold edible balls which were really effective.

Ghastly Ghouls
(Makes 12 cupcakes)


One batch of vanilla cupcakes
12 White Marshmallows
Black fondant or chocolate chips

For the meringue frosting:

4 Large Egg Whites
200g Granulated Sugar
¼ tsp cream of tartar
Pinch of Salt


  1. You will need a small saucepan and a heatproof bowl that will sit neatly on top of it (or use a double boiler, if you have one). Pour a few cups of water into the pan and bring to the boil. The water should not touch the base of the bowl.
  2. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl using an electric mixer, then place the bowl above the boiling water and continue whisking until the mixture is hot to touch and all the sugar has dissolved – about 1-2 minutes.
  3. Remove from the heat and, using the mixer on medium-high speed, beat until the eggs form a cool stiff meringue, about 5 minutes or until hard peaks have formed.
  4. Secure a marshmallow vertically in the centre of each cake using a tiny bad of the meringue, and use a spoon to heap frosting on top of each cupcake to make a ghost shape. Smooth the edges with the back of the spoon.
  5. Use black fondant or chocolate chips to create 'eyes' with suitably menacing expression.