Ingredients
Method
1. Put 24 cupcake cases into 2 muffin trays.
2. In one bowl, mix together the flour, cocoa, baking powder and bicarbonate. In another mix 100g of unsalted butter and 200g sugar until light and fluffy then add the red gel colouring and the vanilla and mix well.
3. Add a spoonful of the flour mixture, butter and sugar mixture, and
one egg, beat to combine. Add a bit more of the flour then the
other egg, then beat again.
4. Fold in the rest of the flour mixture, then beat in the buttermilk and vinegar. Divide between the cases and bake at 170°C for about 20 minutes.
5. Meanwhile, whisk together the cream cheese icing sugar and butter
until smooth and chill.
6. While the cakes cool and the icing chills, make the ghosts . Slice one
third off the top of a large marshmallow. Squash the larger piece down a bit to widen, then put the top back on to make the head.
7. Take a mini mallow and twist the top between thumb and forefinger to get a point. Brush the bottom with water to make it sticky then
pop on top of the head. Make eyes with tiny dots of the black gel.
8. To finish, spread a little of the icing onto each cupcake and top with a marshmallow ghost.
