These gloriously ghoulish cupcakes are the perfect terrifyingly tasty treat for any Halloween get together.
Each creepily cute cupcake is topped with a little meringue ghost to add a spooky twist to this delicious dessert. Underneath each ghost, there is a hidden centre of cherry jam all surrounded by an unctuous chocolate cupcake.
Using natural sweeteners like xylitol and no added sugar jam means these high-taste treats are much lower in sugar and perfect for everyone to enjoy.
For The Cupcakes
For the Meringue Ghosts
Blend the cooked beetroot with the egg, sugar, oil and water. In a separate bowl sift and whisk together the flour, cocoa and baking powder.
Add dry to wet ingredients and mix until just combined. Place cupcake cases into a muffin pan and fill each one around 2/3rds full. Bake for 20 minutes at 180°C/350°F/Gas 4.
Once cooked place on a cooling rack and allow to cool thoroughly, then using a spoon or apple corer make a hollow in the top of the cake and add some of the no added sugar cherry jam.
Next, to make the meringues we would definitely advise using an electric whisk as this can take a little while to get to the right consistency. Add the cream of tartar to the egg whites and whisk till soft peaks begin to form. Gradually add in the xylitol whisking all the while until everything is combined and you have a smooth glossy mixture.
Line a baking tray with baking paper and place your meringue mixture into a piping bag. Preheat the oven to 140•c.
To make the ghosts, place your meringue mixture in a piping bag and pipe in decreasing swirls until you have little white ghosty peaks.
Bake for around 25 minutes then allow to cool before putting everything together.
Place a meringue ghost on top of each cupcake hiding the jam underneath and then using a little melted chocolate or edible pen, draw some spooky features on to each one.
Enjoy x
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