Ghost Cupcakes - a2 Milk™

Ghost Cupcakes

These spooky chocolate cupcakes will certainly steal the show this Halloween with their creamy frosting and crunchy meringue. They’re awesomely gluten-free and the scary but sweet little ghosts on top will make sure everyone is the Halloween “spirit”!

Serving: 10 cup cakes


For chocolate cupcakes:

  • 240g all purpose gluten-free flour blend
  • 140g demerara sugar
  • 70g unsweetened cocoa powder
  • 3/4 tsp gluten-free baking powder
  • 1 tsp teaspoons baking soda
  • a generous pinch of sea salt
  • 2 large free-range eggs
  • 70ml extra-virgin olive oil
  • 120ml whole fresh a2 Milk™
  • 1 tsp pure vanilla extract

For the meringues:

  • 120ml chickpea water
  • 120g icing sugar
  • 1 tsp pure vanilla extract

To decorate:

  • 1 tbsp dark chocolate, melted


For the ghost meringues:

  • Preheat oven to 100°c and adjust a baking rack onto the middle shelf. Line a baking tray with parchment paper and set aside.
  • In a stand mixer, whisk the chickpea water on medium-high speed for a few minutes, until the mixture starts to reach a dense and glossy mixture.
  • Slowly sprinkle in the icing sugar, a little at a time.
  • Keep whisking on medium-high speed for about 5 minutes, or until stiff peaks form. Add the vanilla and whisk again for another minute, until the meringue mixture reaches a glossy dense and sticky texture.
  • Spoon half the mixture into a piping bag fitted with a wide round tip, reserve remaining meringue mixture for frosting the cupcakes.
  • Pipe the meringue into 10 round puffs (about 2 inches high) to resemble ghosts, directly onto the prepared tray covered with parchment paper, making sure they’re about 2 inches away from each other.
  • Bake in the preheated oven until dried and firm, about 45 minutes. Turn off the oven, slightly open its door and cool until the meringues are completely dried, about ½ hour more.

For the chocolate cupcakes:

  • Preheat oven to 180°c and adjust a baking rack onto the middle shelf. Line a cupcake tin with paper liners and set aside.
  • In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda and sea salt. Mix until well combined and set aside.
  • In another bowl, whisk together eggs, olive oil, a2 Milk™ and vanilla extract until combined.
    Slowly incorporate the dry mixture into the wet mixture, mixing with a spatula until just combined (make sure to not over mix).
  • Divide batter among the muffin tin. I use a large ice cream scoop that fills each mould just over half way through.
  • Bake in the preheated oven for about 15 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely.
  • Pipe a thin layer of the remaining meringue frosting on top of each cupcake. Top each cupcake with a prepared meringue, and with a toothpick dipped in melted dark chocolate, add eyes and a mouth to all the ghost meringues.
  • Serve immediately or store in an airtight container and refrigerate for up to 2 days.


Recipe Source:

By Andrea
Recipe courtesy of  The Petite Cook

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