Chocolate
Halloween Cupcakes
We topped these cupcakes with a spooky web design and
plastic spiders for some sweet Halloween fun.
Serves 24
250 g flour, plain
100 g cocoa powder
25 g cornflour
1 tsp baking powder
10 tbsp Tate & Lyle Splenda low Calorie Sweetener
Granular
2 egg whites
250 ml water
3 level tbsp honey, runny
150 g caster sugar
1 tbsp water
1 egg white, medium
1 level tbsp golden syrup
50 g icing sugar, sifted and mixed to a stiff paste with 1-2
tsp hot water and 1-2 drops of orange food colouring
Preheat oven to Gas Mark 4/180ºC/160º fan/350ºF. Line two
12-hole muffin tins with greaseproof paper.
Sift the flour, cocoa, cornflour and baking powder into a
large bowl and stir in the Splenda.
Add the egg whites, water and honey and mix quickly until
just combined. Spoon into the muffin papers until each hole is completely full.
Bake for 15 to 20 minutes, or until a skewer inserted in the middle comes out
clean. Allow to cool completely on a wire rack.
While cupcakes cool, make frosting: Heat a medium pot of
water to boiling. In a medium metal or glass bowl, using an electric whisk,
beat the sugar, water and egg white with the syrup. Beat for 1 minute until
thickening.
Place bowl of frosting over the pan of boiling water (you
are creating a double boiler) and beat at high speed for 4-5 mins until the
mixture forms soft peaks.
Remove frosting from heat and beat until the mixture is
thick enough to spread. Frost muffins and decorate with icing to create a
spider's web.
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