Vanilla Meringue Ghost Cupcakes
Fluffy vanilla cupcakes topped with creamy frosting and crisp smiling meringue ghosts make an elegant, lighthearted Halloween dessert with plenty of personality.
Ingredients
For the cupcakes
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the ghost meringues
- 2 large egg whites
- ½ cup superfine sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla
For decorating
- 1½ cups vanilla buttercream or whipped frosting
- 2 tbsp melted dark chocolate
Instructions
- Heat the oven to 350°F (175°C). Line a 12-cup muffin pan and prepare a second baking sheet with parchment.
- Beat butter and sugar until fluffy. Add eggs and vanilla, then alternate the flour mixture with milk until a smooth batter forms.
- Divide among the liners and bake for 17–20 minutes. Transfer to a rack and cool completely.
- For the ghosts, beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until glossy, stiff peaks develop.
- Pipe tall ghost shapes onto parchment. Bake at 225°F (110°C) for about 60–75 minutes, then switch off the oven and let them cool inside.
- Pipe generous vanilla frosting swirls onto the cupcakes. Use melted dark chocolate to make tiny eyes and mouths on the cooled meringues.
- Nestle one ghost into each frosting swirl immediately before serving to preserve the meringues' crisp texture.