To celebrate Halloween fun, it’s important not only to think out the outfit and the scenery, but also responsibly approach such details as treats. Bake these themed cupcakes for your guests with charming ghosts. Cooking them is very simple, and a festive atmosphere is provided for you. Take vanilla as the basis muffins, smooth their surface, apply a dark chocolate background, and In the middle, put a circle of liquid white chocolate. Hold out wand tail, draw eyes, mouth and your ghosts are ready. This a simple chocolate ghost technique can be used not only on cupcakes, but also on cake and cookies. друзьями: 
Time: one час. 30 min. Difficulty: easy Quantity: 12 cupcakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. premium flour
- 1 and 1/4 tsp baking powder
- 1/4 tsp fine salt
- 110 gr. softened butter
- 1 tbsp. granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2/3 Art. whole milk at room temperature
- 1 tbsp. dark chocolate granules
- 3/4 Art. white chocolate granules
- 5.5 tsp refined coconut oil or margarine
Recipes with similar ingredients: premium flour, chocolate dark, white chocolate, coconut oil, milk, eggs
Recipe preparation:
- Preheat the oven to 175 ° C. Lay out paper tins in metal mold for 12 muffins.
- In a bowl, whisk the flour, baking powder and salt. In a bowl beat the butter with a mixer at a moderate speed sugar until fluffy, about 4 minutes. Mix one at a time eggs, scraping the mixture from the walls of the bowl as needed. Stir in the vanilla. Reduce mixer speed to moderately low. Stir in half the flour mixture, then all the milk, then the remaining flour and knead the dough.
- Pour the dough into molds, filling them in three quarters. Bake by swapping pans in the middle of baking, until a toothpick inserted in the center of the cupcake will not come out clean after 18-20 minutes. Transfer the mold to the wire rack and let cool for 5 minutes, then put the cupcakes out of the mold and cool completely. WITH with a serrated knife, cut off the tops of the cupcakes so that they were flat.
- Put dark and white chocolate in two separate bowls. Add 4 tsp coconut oil in dark chocolate and the remaining 1.5 tsp. coconut oil in white chocolate. Put each bowl with in a microwave and melt at medium power, stirring every 30 seconds until smooth masses.
- When working with one cupcake at a time, lay out 1 full art. l dark chocolate on its surface, evenly distributing chocolate the back of the spoon. Until dark chocolate has frozen, put in center 1 tsp white chocolate. Swipe with a toothpick or wooden skewer from the middle of the white chocolate to the outside to make “tail”. Repeat the same with the remaining cupcakes.
- If necessary, heat the dark chocolate so that it again became liquid. Put the chocolate in a plastic bag with ziplock, cut one corner and squeeze out two small dots of dark chocolate on white ghosts by painting their eyes. Squeeze out the third the size point is twice as large to make a mouth. Give congeal for 10 minutes before serving.
