Ghouly Cupcakes
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
65
Sourness
48
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Root Beer (flat)1.25 cups
All-Purpose Flour1.25 cups
Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 pinch
Salt (fine)1 cup
Sour Cream2 large
Egg (room temperature)1 tsp
Pure Vanilla Extract8 large
Egg White1.5 cups
Granulated Sugar1 tsp
Cream Of TartarDirections:
1
Special equipment: 12 cup standard muffin tin Preheat the oven to 350 degrees F
2
Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray
3
Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes
4
Whisk to combine
5
Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl
6
Whisk the sour cream, eggs, and vanilla together in a small bowl
7
Whisk the hot cocoa mixture into the dry ingredients
8
Stir in the sour cream mixture just to combine; take care not to overmix
9
Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake
10
Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes
11
Cool the cupcakes completely in the tin on a rack
12
Remove from liners and return cakes to a rack
13
For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water
14
Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand
15
Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes
16
Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes
17
Add a few drops of desired extract and/or food coloring and lightly beat into the meringue
18
To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice
19
Decorate with candied eyeballs or other candies
20
These can be finished 2 to 3 hours in advance and held at room temperature