Baking with Kids
Ghost Cupcakes
Ingredients
- 200g Kerrygold Pure Irish Unsalted Butter
- 220g caster sugar
- 4 eggs (L)
- 55g unsweetened cocoa powder
- 155g self raising flour
- 1 1/2 tsp baking powder
- 80ml hot water
- To decorate:
- 300g Kerrygold Pure Irish Unsalted Butter
- 250g icing sugar
- 50g unsweetened cocoa powder
- A dash of vanilla
- 120g white chocolate
- Edible sugar eyes
Directions
Shane Smith's ghost cupcake recipe makes 12.
- Preheat your oven to 180C fan and line a deep cupcake tray with 12 paper cases.
- In a mixing bowl, cream the Kerrygold Unsalted Butter and caster sugar together until soft & creamy.
- Gradually add in the eggs and scrape down between each addition.
- Next, add the sieved flour, cocoa powder and baking powder and mix well.
- Finally, carefully add the boiling water and mix until smooth & fully incorporated.
- Divide this mix between the 12 cases and pop into the preheated oven and bake for 18-20 minutes.
- Remove once baked and allow to cool.
- While the cupcakes are cooling, it’s time to make the chocolate ghosts. Simply melt the white chocolate in a bowl set over a pot of warm water and stir until melted.
- Using a teaspoon, spoon 12 spoonfuls/circles of white chocolate onto a sheet of parchment paper and using the back of the spoon, drag through the chocolate veering to one side to create a ghost shape. You can add eyes and mouth to the ghosts using melted dark chocolate. Pop these into the fridge to firm up and set.
- For the buttercream icing, add the room temperature Kerrygold Unsalted Butter, icing sugar, cocoa powder and vanilla into a bowl and beat for 5 minutes until soft, smooth and pipeable.
- To assemble, place the buttercream into a piping bag fitted with a large star nozzle and pipe a rosette on top of each cooled cupcake.
- Decorate this with the chocolate ghosts and edible sugar eyes and enjoy!
