Description:
Ingredients:
Ghost Decorations:
The Muffins:
Cooking Method:
Ghost Decorations:
Preheat the oven to 120°C.
In a mixer, beat the egg whites with a pinch of salt on a high speed. Squeeze in the lemon wedge but make sure no pips fall in. discard the rest. When it begins to firm peak add in the sugar slowly but steadily.
Add in the cornflour slowly spoon by spoon.
Fold in the vanilla & vinegar slowly to ensure the eggs don’t drop.
Line two sheets of parchment on flat baking trays.
Fill a piping bag with the egg whites, don’t use a nozzle, there is no need.
Pipe 5cm in length tear drop shapes (silhouette of the Ghost) or different shapes if you prefer. For example my little girl loves Minnie mouse so we did ones with ears. Pipe until the mixture is gone.
Bake in the oven for 45 minutes, Then turn off the heat and allow continue to sit in the hot oven for a further 45 minutes.
When the little ghosts are firm, allow them to cool down.
In a heat safe dish microwave the dark chocolate until just melted. Pour into a pipette or another small piping bag.
Draw using the chocolate your faces on the ghosts. Set aside and allow to dry.
The Muffins:
Preheat oven to 180°C.
Line a muffin tin with muffin papers cases.
Combine the dry ingredients- flour, cocoa powder, spices ∓ baking soda
Separately beat the eggs & butter until white and fluffy
Add in eggs one at a time.
Whisk in the milk.
Fold in the yogurt slowly.
Mix wet and dry ingredient together, folding gently.
Stir in the chocolate chips.
Fill the moulds half way up giving them space to rise.
Bake for 20 minutes.
Check with a toothpick for moist crumbs.
Once the muffins are cooled using a little bit of melted chocolate stick the ghosts to the top and serve.