Halloween Ghost Cupcakes
Make cute purple ghost cupcakes with white meringue ghosts on top!
Servings: 12 cupcakes
Equipment
- Baking Sheet
- Parchment paper
- Muffin Tin
- Cupcake liners
- Electric Mixer
- Piping Bag and Tips
Ingredients
Meringue Ghosts
- 2 large Egg Whites Room Temperature
- 1/4 tsp Cream of Tartar
- 1/2 cup White Sugar
- Black Decorating Frosting
Purple Buttercream Frosting
- 1 stick Unsalted Butter softened
- 2 cups Confectioner's Sugar
- 2 tbsp Milk
- Purple Gel Food Coloring
Instructions
- Preheat oven to 200 degrees F and line a baking sheet with parchment paper. Set aside.
- Pour egg whites in a large bowl and using an electric mixer, start beating it on low.
- Add cream of tartare.
- Slowly add sugar and gradually increase mixer to its highest speed.
- Continue mixing until mixture turns bright white and forms semi-stiff peaks.
- Scoop meringue mixture into a piping bag with Wilton tip #12 attached.
- Pipe out meringue mounds on lined baking sheet – to do so, create a base about 1 inch in diameter and continue piping until it’s about 2 inches high, pulling and quickly releasing your grip on the icing bag to create a pointed tip.
- Bake for 2 hours. Once time is up, turn off the heat on the oven and leave inside for an additional 30 minutes.
- As the meringue bakes, prepare your buttercream frosting – to start, add butter, confectioners’ sugar and milk into a large bowl.
- Use an electric mixer to beat together all ingredients.
- Once everything is well-incorporated and smooth, add one small drop of violet gel food coloring. Continue to mix until the buttercream is completely tinted purple.
- Scoop out the buttercream into a piping bag with Wilton tip #12 attached. Frost each cupcake.
- Remove meringue from oven and allow to cool for a few minutes.
- Attach Wilton tip #3 on black decorating frosting and pipe out eyes and mouth on each meringue cookie.
- Place one meringue ghost on each cupcake. If there are any extras, serve alongside the cupcakes.