Red Velvet Ghost Cupcakes

Ingredients

• 1 1/2 cups plain flour, 180 g
• 1 teaspoon baking powder, 5 g
• 1/2 teaspoon baking soda, 2.5 g
• 1/4 teaspoon fine salt, 1.5 g
• 1/4 cup unsweetened cocoa powder, 20 g
• 1/2 cup granulated sugar, approximately 100 g
• 1/3 cup vegetable or canola oil, 80 ml
• 2 large eggs, at room temperature
• 2/3 cup sour cream or plain yogurt, 150 g
• 1/2 cup milk or unsweetened milk alternative, 120 ml
• 1 teaspoon red gel food colouring, or enough to achieve the desired colour
• 180 g prepared black frosting, approximately 15 g per cupcake
• 340 g mini or chopped marshmallows
• 1 teaspoon vanilla extract, 5 ml
• 2 tablespoons water, 30 ml
• Up to 4 cups powdered sugar, approximately 480 g, plus more for kneading
• Black decorating gel
• 12 food-safe 3-inch cake-pop sticks

Method

1. Preheat the oven to 180°C, or 160°C fan. Line a 12-hole muffin tin with paper cases.
2. Whisk together the flour, baking powder, baking soda, salt and cocoa powder in a medium bowl.
3. In a large mixing bowl, whisk the sugar and oil until combined.
4. Whisk in the eggs one at a time, followed by the sour cream. Mix only until combined.
5. Stir in the red gel food colouring.
6. Gradually add the dry ingredients, alternating with the milk. Mix just until the batter is smooth; do not overmix.
7. Divide the batter evenly among the 12 paper cases, filling each approximately two-thirds full.
8. Bake for 15 to 20 minutes, until the cupcakes spring back lightly and a toothpick inserted into the centre comes out clean.
9. Cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack and let them cool completely.
10. For the fondant, place the marshmallows and water in a large microwave-safe bowl. Microwave for 30 seconds, stir, and repeat only until melted.
11. Stir the vanilla into the melted marshmallows.
12. Add the powdered sugar gradually, approximately 1 cup at a time, until a sticky dough forms. You may not need the entire amount.
13. Turn the fondant onto a surface dusted with powdered sugar and knead until smooth and no longer sticky.
14. Spread approximately 15 g black frosting over each cooled cupcake.
15. For each ghost, form a small fondant ball approximately 2.5 cm wide and place it on a food-safe cake-pop stick.
16. Insert the stick into the centre of a cupcake, leaving the fondant ball above the frosting.
17. Roll another piece of fondant into a circle approximately 7.5 cm wide and drape it over the ball to form the ghost.
18. Use black decorating gel to draw two eyes and a mouth. Repeat with the remaining cupcakes.