Here’s a recipe for ghostly chocolate cupcakes.
Ghostly MeringuesIf you want marshmallow ghosts, keep them in the oven for about 1 hour. If you want full-on meringues that crunch and then melt in your mouth, leave them in closer to 2 hours. Test them by taking one out of the oven and letting it cool for a minute or so. These meringues tend to absorb atmospheric moisture due to the honey, so if you’re not in a dry climate, you might find you need to “re-dry” the meringues after a few hours. Just place them back in the oven or dehydrator for 20 minutes or so to re-dry.
- 1/2 cup of honey
- 2 egg whites
- Ghostly eyes (chocolate chips, nuts, currants, raisins)
- Prepare two baking sheets with parchment paper, or non-stick mats. Also prepare a pastry bag, or a plastic freezer bag with one of the ends cut slightly to let a small amount of meringue out when you squeeze it to shape the meringues.
- Add the honey to a saucepan and boil it somewhat vigorously until it starts to turn brown (takes about 5 minutes or so). It should form a ball when place a drop of the honey in cold water. Let it cool but keep it somewhat runny so you can pour it into the egg whites.
- Place the egg whites in a dry, clean mixing bowl. Begin whipping the egg whites. They become frothy (after a few minutes). I use a Kitchen Aid mixer with the whip attachment, but you could use a hand beater.
- Continue whipping the egg whites until they start to get glossy, and then slowly drizzle the honey into the egg whites while you continue to whip them. The honey may spray a bit – to avoid this I drip the honey almost down the side of the bowl. Continue whipping them for a minute or two to maintain their peaks. They should be very light and fluffy at this point. Keep an eye on them. If they’ve turned to liquid you’ve gone too far.
- Transfer the meringue mixture to the pastry bag or plastic bag.
- Preheat an oven or dehydrator to 200°F (93ºC).
- Holding the bag of meringue mixture, squeeze the bag in small circles to form the ghosts (on the parchment paper or non-stick surface). Don’t worry if they’re not perfect – they can easily pass as ghosts (or mummies).
- Place the meringues in the oven for 1 to 2 hours, or until they are dry to the touch.
- Store them in a dry place for a few days. Re-dry as necessary.
Makes about 25 to 30 ghosts
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/2 cup of maple syrup or honey
- Preheat your oven to 350°F (175°C or gas mark 4).
- Combine all the dry ingredients and blend well.
- Add the dry and wet ingredients to a standing or hand mixer and blend until completely mixed. Let the batter sit for a few minutes, mix once more and go to the next step.
- Fill each cupcake liners to 1/2 way mark. (If you’ve added chips, they tend to sink to the bottom of the cupcake, so try adding the chips after you’ve added the batter to each liner.)
- Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool the cupcakes before decorating.
- Decorate them with the ghostly meringues and eat! Store these cupcakes at room temperature for a few days, covered in the refrigerator for a week or so, or freeze for a few months.
Servings: 8; Calories: 99; Fat: 3 g; Carb 17 g ; Fiber 2 g; Protein 3 g; Sugar 12 g; Sodium 149 mg; Cholesterol 70 mg.