Spooky ghost cupcakes

Difficulty
Moderate
Preparation
30 minutes
Cooking time
30 minutes
Servings
12
2 ½ cups
plain flour
1 ¼ cups
unsweetened cocoa powder
2 ½ cups
sugar
1 ¼ teaspoons
baking soda
1 ¼ teaspoons
salt
2
eggs + 1 yolk
1 ¼ cups
a2 MilkTM
½ cup
vegetable oil
1 ¼ teaspoons
vanilla extract
1 ¼ cups
warm water
Decorations
White fondant Edible food pen Icing sugar or cornflour Cookie cutter
  1. Preheat oven to 180 C and line mini cupcake pan
  2. Sift the flour, cocoa powder, baking soda and salt into a large bowl
  3. In the same bowl, make a well in the middle and add the egg, a2 MilkTM, vegetable oil, vanilla extract, and water and mix together
  4. Pour batter into the pan and bake for 18-20 mins in the preheated oven
  5. Once cooled, remove cupcakes from their paper cases and set aside
  6. Dust a clean working surface with icing sugar or cornflour
  7. Roll out the fondant to the thickness of a 50c coin
  8. Use a 12cm cookie cutter to stamp out the ghost sheet
  9. Drape fondant circle on top of the cupcake, pinching at the bottom corners
  10. Decorate with eyes and a mouth using an edible pen

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

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