An easy, spooky Halloween treat! These easy ghost cupcakes are yummy, quick, and so much fun!

The Story:

An allergy friendly chocolate cupcake, topped with a silky meringue simply decorated to create a cute and friendly ghost! The perfect Halloween treat! The flavor of the chocolate and the meringue are reminiscent of the famous Hostess cupcakes you know and love. I know this season can be hectic with parties, costumes, decorating and more! Using a boxed mix, then customizing it by adding in a special element is an easy and fun way to celebrate the season without too much fuss. Even with a dietary restriction, you can still embrace the season!

🧾 The Ingredients:

Simple Mills Chocolate Muffin and Cake Mix: This is a great allergy friendly baking mix. It is grain free and free from refined sugar. Feel free to use any baking mix you prefer!
Eggs: Eggs will be needed for the mix, and egg whites as for the meringue ghost topping.
Oil: You will need some oil for the baking kit. You can use coconut oil or vegetable oil, either works great.
Sugar: This will be used to make the meringue.
Cream of tartar: This helps create a stiff meringue so that the ghost holds its shape.

Step By Step Preparation Instructions:

Step 1: First, prepare the cupcakes by following the instructions on your baking mix. Bake and set aside.
Step 2: To make the meringue, add the egg whites, sugar and cream of tartar to a heatproof bowl. Using the same double boiler, place the bowl over the saucepan filled with about two inches of simmering water. Do not let the bottom of the egg whites bowl touch the water.
Step 3: Whisk the whites and sugar constantly until the mixture has thinned out and the sugar has dissolved completely. This should take about 4-5 minutes. To check if it is done, get a small amount of the mixture onto a spoon. Once it has cooled just slightly, dip your fingers into the mixture and rub it between your fingers. If you cannot feel any sugar granules, it is done cooking. If it still has even a slightly grainy texture, continue to heat the mixture. The mixture will also be lighter in color and more voluminous with a foamy look on top.
Step 4: Now, pour this mixture into a bowl on a stand mixer fitted with the whisk attachment. Beat the egg whites on medium low speed for 2-3 minutes and gradually increase the speed until the mixture reaches soft peaks and the bowl is no longer warm to the touch. Then increase the speed to high and beat until stiff peaks form. The meringue should be shiny, bright white, and hold its form well.
Step 5: Using a large round piping tip, pipe on the meringue to the top of each cupcake. To create the ghost shape: Hold the piping bag vertical and squeeze on 3 dollops of the meringue on top of each other, gradually making each dollop smaller than the one below it. It does not have to be perfect and it is fun to see how each little ghost differs and takes on their own little personality!
Step 6: Using gel food coloring, apply a dot to create the eyes and mouth of the ghost. Enjoy!
Tip: If meringue intimidates you, or you don't want to make it, you can use store bought marshmallow fluff to create the same look/flavor, or use buttercream frosting!

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📖 The Recipe: