For the recipe Graveyard Cupcakes
|12||Dr. Oetker Muffin Cases|
|105 g||Plain Flour|
|175 g||Dark Brown Sugar|
|2||Dr. Oetker Fine Dark Cocoa Powder (50g)|
|2.5 g||Dr. Oetker Baking Powder (1/2 tsp)|
|2.5 g||Dr. Oetker Bicarbonate of Soda (1/2 tsp)|
|65 ml||Vegetable Oil (or coconut oil)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|125 ml||Whole Milk|
|5 g||Instant Coffee Granules (1 tsp)|
|125 ml||Water (boiling)|
|Dr. Oetker Chocolate Easy Swirl Cupcake Icing (1 can)|
|120 g||Caster Sugar|
|2||Dr. Oetker Free Range Egg White Powder Sachets x2|
|60 ml||Water (warm)|
|Dr. Oetker Black Extra Strong Food Colour Gel (1 tube / 10g)|
|Dr. Oetker Green Extra Strong Food Colour Gel (1 tube / 10g)|
|Dr. Oetker Violet Extra Strong Food Colour Gel (1 tube / 10g)|
|Dr. Oetker Bright Writing Icing (Red & Green)|
Preheat oven to 180°C (fan oven 170°C)/350°F/Gas Mark 4 180°C/350°F/Gas Mark 4180°C/350°F/Gas Mark 4180°C/350°F/Gas Mark 4. Place 12 cupcake cases into a cupcake tin. Put all the cupcake ingredients except the hot water into a bowl and fold until everything is evenly mixed. Carefully add the boiling water and mix with a hand whisk, until the mixture is a smooth consistency.
Put the cupcake mix into the cupcake cases - this is a very liquid batter so it may be easier to pour with a jug. Bake the cupcakes for 30 minutes, once cooked the cupcakes should be well risen and firm to touch. Leave to cool.
To make the meringues: Turn up the oven to preheat at 220°C. Place 120g of caster sugar on a baking tray lined with greaseproof paper and heat for 5 minutes. While the sugar is in the oven, Make up the Egg White Powder as directed on pack Make up the Egg White Powder as directed on pack make up the Egg White Powder as directed on pack and whisk until the egg whites form stiff peaks - be careful not to over whisk the egg white.
After 5 minutes remove the sugar from the oven and turn the oven temperature down to 100°C. Whisk the hot sugar into the egg whites 1 tbsp at a time. Once all the sugar is added whisk the meringue mixture until it is stiff, white and glossy.
Divide the meringue mixture into 4 bowls - add a few drops of Jet Black Gel Food Colour to one bowl to make a grey colour, add Lime Green Gel Food Colour to another bowl, add Ultra Violet Gel Food Colour to another bowl and leave one bowl with no colour added. Carefully fold in the Gel Food Colour. Place each meringue mixture into a disposable piping bag and cut the end of each bag no bigger than a 5p piece.
Use a flat baking tray lined with greaseproof paper and pipe your decorations: For the tombstones pipe an arch then a straight line to join. Fill in the middle with more meringue, with the grey meringue mix. For the snakes pipe a wiggly line with the green meringue mix. For the bones, pipe two dots then a straight line, then 2 more dots at the other end, with the meringue mix with no added colour. For the ghosts, use the purple meringue mix, cut a larger hole in the bag (around 50p piece size) and pipe a large kiss then a smaller kiss on top (for the head).
Bake your meringues for 30 minutes or until the meringue is cooked and comes off the tray in one piece without sticking.
To decorate: Once the meringues are cooled, use the Red Writing Icing to pipe oval eyes and mouths on the ghosts, ovals for eyes on the snakes and 'RIP' on the tombstones. Using the Green Writing Icing, pipe some zigzag lines down the length of the snakes.
Crumble 2 cupcakes into a bowl. Using Easy Swirl Chocolate Icing, pipe swirls onto each cupcake. Then add some chocolate cake crumble 'soil' to each and stick in your meringue tombstones/snakes/ghosts into the top.
|Per Serving||Per 100 g / ml|