Ghost cupcakes

Makes: 12 cupcakes

Times: 2 and a half hours

For the Cupcakes

175g unsalted butter, softened

175g caster sugar

3 eggs

175g self-raising flour

Zest of 1 orange

3 tbsp La Vieja Fábrica St Clement’s Marmalade

For the Filling

100g La Vieja Fábrica St Clement’s Marmalade

For the Buttercream

100g unsalted butter, softened

200g icing sugar

1 tsp vanilla extract

1 tbsp double cream or milk

For the Meringue Ghosts

100g egg whites

200g caster sugar

Decoration

Fondant eyes

METHOD

Make the Meringue Ghosts

Heat the oven to 200°C.

Spread the caster sugar onto a baking tray and warm in the oven for 5 minutes.

Meanwhile, whisk the egg whites until stiff peaks form.

Reduce the oven temperature to 100°C fan.

Gradually add the warm sugar to the egg whites, a spoonful at a time, whisking continuously until the mixture is thick, glossy and holds stiff peaks.

Transfer the meringue to a piping bag fitted with a round nozzle.

Pipe ghost shapes onto a lined baking tray.

Bake for 45–60 minutes until crisp and they lift easily from the baking paper.

Leave to cool completely before adding fondant eyes.

Make the Cupcakes

Heat the oven to 170°C fan and line a 12-hole muffin tin with cupcake cases.

Place the butter, sugar, eggs, flour, orange zest and marmalade into a large bowl.

Beat until smooth and fully combined.

Divide evenly between the cupcake cases.

Bake for 18–20 minutes until risen, golden and springy to the touch.

Leave to cool completely.

Make the Buttercream

Beat the butter until smooth.

Gradually add the icing sugar.

Add the vanilla and cream and beat until light and fluffy.

Assemble

Using a cupcake corer or small knife, remove the centre from each cupcake.

Fill each cavity with a spoonful of marmalade.

Pipe a swirl of buttercream onto each cupcake.

Top each cupcake with a meringue ghost.

Finish with fondant eyes.

Serve

Perfect for Halloween parties, autumn baking days or festive afternoon tea. Store in an airtight container and add the meringue ghosts shortly before serving for the best texture.

Recipe credit: La Vieja Fábrica