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Serves: 12

Weber Ghostly Cupcakes

Prep Time
1 h
Cooking Time
1 h
Method
Indirect
Prep Time
1 h
Cooking Time
1 h
Method
Indirect

Ingredients

Ghostly Cupcakes 346X318
  • For the Cupcakes:
  • 140g butter, softened
  • 240g golden caster sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 150g plain flour
  • 75g self-raising flour
  • 1½ tsp bicarbonate of soda
  • 50g cocoa powder
  • 200ml whole milk
  • For the Orange Butter Icing:
  • 1 tbsp orange zest, very finely grated
  • 2 tbsp fresh orange juice
  • 200g butter, very soft
  • 400g icing sugar, sifted
  • 1 tsp orange food colouring
  • orange sprinkles (optional)
  • For the Meringue Ghosts:
  • 2 egg whites
  • 160g caster sugar
  • Pinch of salt
  • Black fondant icing for decoration

Instructions

    This supernatural tasty treat takes a little patience, but the results will be spooktacular!

    Method:
    • Set up your barbecue for baking (in-direct method) and pre-heat to around 180°C. Line the muffin tray with muffin cases.
    • To make the cupcakes: whisk together the butter and sugar with a hand-held mixer until light and fluffy. Add the eggs one at a time, mixing continuously. Finish by adding the vanilla extract.
    • In a separate bowl, sift the plain and self-raising flours, then add the bicarbonate of soda and cocoa powder. Fold the flour mix into the butter mixture along with the milk until all smooth and glossy.
    • Place a dessertspoon full of the mixture into each muffin case, place on the barbecue and bake in-direct with the lid down for 15-20 minutes or until firm to the touch. Once baked, cool on a wire rack.
    • For the orange buttercream icing: place the softened butter in a mixing bowl and sift the icing sugar over the top. Add the zest, juice and colouring then whip until super smooth.
    • Add the mixture in to a piping bag and swirl the buttercream onto each (cooled) cupcake. Garnish with orange sprinkles.
    • For the meringue ghosts: reduce the heat of your barbecue to around 140°C, keeping the in-direct set up.
    • Place the egg whites and a pinch of salt into a bowl. Using an electric hand mixer work the whites on a low speed for 1 minute, then increase the speed to medium and whisk for 3 minutes, or until the egg whites form stiff peaks. Continue to whisk gradually adding the sugar a tablespoon at a time, until all the sugar is added to the mixture. This may take up to 5 minutes.
    • Spoon the mixture into a piping bag, then on a large baking tray lined with greaseproof paper, pipe 12 x 1½ inch high ghostly forms. Bake these for 30-40 minutes or until pale and dry. Remove from the barbecue and allow the meringue to cool.
    • Finally, use the black fondant icing to create spooky eyes and mouths for your ghosts. Place the ghosts on top of the orange icing, and serve up your supernatural treat.
Ingredients
Instructions

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