INGREDIENTS FOR MERINGUE GHOSTS 75g icing sugar 75g white caster sugar 3 medium egg whites, at room temperature 1 electric whisk (a manual whisk works too, but will take longer!) FOR THE FROSTING 30g Cadbury Bournville Cocoa powder 35ml skimmed milk 1 tsp vanilla extract 1.5 tbsp of honey TO DECORATE 6 Cadbury Dairy Milk Chocolate Buttons 1 tube of black writing icing INGREDIENTS FOR CUP CAKE MIX 10tsp Cadbury Bournville Cocoa powder 45g plain flour 1 tsp baking powder half a pinch of salt 14g unsalted butter, melted and cooled slightly 1 large egg, room temperature 1/2 tbsp vanilla extract 30g plain nonfat Greek yogurt 85ml pure maple syrup 25ml skimmed milk cooking spray (0 calorie) METHOD To prepare the cupcakes, preheat the oven to 180c. Line 6 muffin cups with paper liners, and generously coat the liners with cooking spray. In a medium bowl, whisk together the Cadbury Bournville Cocoa powder, flour, baking powder, and salt. In a separate bowl, stir together the butter, eggs, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the pure maple syrup. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Top tip: It’s important to measure the cocoa powder correctly. Too much cocoa powder in either the cupcakes or the frosting will make them taste dry and bitter, instead of rich and dark chocolatey. Divide the batter between the prepared paper liners. Bake at 180C for 20 minutes or until the centres feel firm to the touch and a toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes before transferring to a wire rack to cool completely. CADBURY GHOST CUPCAKES MAKES: 6 CUPCAKES TIME: 1.5HRS 1
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INGREDIENTS FOR MERINGUE GHOSTS75g icing sugar75g white caster sugar3 medium egg whites, at room temperature1 electric whisk (a manual whisk works too, but will take longer!)
FOR THE FROSTING30g Cadbury Bournville Cocoa powder 35ml skimmed milk1 tsp vanilla extract1.5 tbsp of honey
TO DECORATE6 Cadbury Dairy Milk Chocolate Buttons1 tube of black writing icing
INGREDIENTS FOR CUP CAKE MIX10tsp Cadbury Bournville Cocoa powder 45g plain flour1 tsp baking powderhalf a pinch of salt14g unsalted butter, melted and cooled slightly1 large egg, room temperature1/2 tbsp vanilla extract30g plain nonfat Greek yogurt85ml pure maple syrup25ml skimmed milk cooking spray (0 calorie)
METHODTo prepare the cupcakes, preheat the oven to 180c. Line 6 muffin cups with paper liners, and generously coat the liners with cooking spray.
In a medium bowl, whisk together the Cadbury Bournville Cocoa powder, flour, baking powder, and salt. In a separate bowl, stir together the butter, eggs, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the pure maple syrup. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
Top tip: It’s important to measure the cocoa powder correctly. Too much cocoa powder in either the cupcakes or the frosting will make them taste dry and bitter, instead of rich and dark chocolatey.
Divide the batter between the prepared paper liners. Bake at 180C for 20 minutes or until the centres feel firm to the touch and a toothpick inserted into the centre comes out clean. Leave to cool for 5 minutes before transferring to a wire rack to cool completely.
CADBURY GHOST CUPCAKESMAKES: 6 CUPCAKES TIME: 1.5HRS
1
FOR THE MERINGUE
Whilst your cupcakes are cooking in the oven you can start on your meringues.
Line two large baking sheets with baking parchment.
In a small bowl, mix the icing sugar and caster sugar together.
In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using an electric whisk or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
Heat oven to 120C/100C fan/ gas 1/2. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. Don’t worry, there’s a little extra meringue batter incase you make a mistake!
Bake in the oven for 1hr -1hr 45 mins depending on how big your meringues are.
Top tip: When the meringues are ready they should have a slight off white colour and sound hollow when you lift one and tap the base.
Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use. They should have a crunchy shell and not be too chewy.
TO DECORATE
To prepare the frosting, add the Cadbury Bournville Cocoa powder to a small bowl, and make a well in the centre. Pour in the milk, vanilla, and honey. Stir until thoroughly combined. Spread on top of the cooled cupcakes.
Ice the top of your cupcake with 1 heaped teaspoon of icing and spread it over your cake to form an even base, then fix your meringue on top. Don't press too hard or you might break your meringue!
Take a Cadbury Dairy Milk Button and pop a little bit of writing icing on the back. Then stick the button on the lower third of your meringue. This will be the ghosts mouth.
Top Tip: if you pop your Cadbury Daily Milk Buttons in the fridge for 10 mins before you decorate, it will avoid them melting when you decorate your ghosts.
For the final touch, with your writing icing draw two eyes for your ghost.
Kcal Fat Carbs Sugars Protein Sodium
259 9.9g 26.7g 18.5g 8.4g 100mg
2
Nuritional values per cup cake
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