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Ghouly Cupcakes (Food Network Kitchens) Recipe

Ghouly Cupcakes (Food Network Kitchens) Recipe

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Ingredients:

Serving

3/4 cup (1 1/2 sticks) unsalted butter , cut into pieces
1/2 cup root beer, flat
1/3 cup unsweetened dutch-processed cocoa
1 1/4 cups all-purpose flour
1 1/4 cups sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt
1/4 cup sour cream
2 large eggs, room temperature
1 tsp pure vanilla extract
8 large egg whites
1 1/2 cups granulated sugar
1/2 tsp cream of tartar
1 pinch fine salt
1 tsp banana extract, or more to taste
1 to 2 drops pastel food coloring, optional
candied eyeballs
equipment: 12 cup standard muffin tin

Directions:

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.
Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.
Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.
To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.
Copyright 2007 Television Food Network, G.P. All rights reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.49 Kcal (1187 kJ)
Calories from fat	67.67 Kcal
		% Daily Value*
Total Fat	7.52g	12%
Cholesterol	47.86mg	16%
Sodium	138.07mg	6%
Potassium	175.01mg	4%
Total Carbs	50.73g	17%
Sugars	38.66g	155%
Dietary Fiber	1.1g	4%
Protein	5.49g	11%
Vitamin A	0.1mg	2%
Iron	0.7mg	4%
Calcium	29.2mg	3%

Amount Per 100 g
Calories	266.64 Kcal (1116 kJ)
Calories from fat	63.65 Kcal
		% Daily Value*
Total Fat	7.07g	12%
Cholesterol	45.02mg	16%
Sodium	129.87mg	6%
Potassium	164.62mg	4%
Total Carbs	47.71g	17%
Sugars	36.36g	155%
Dietary Fiber	1.04g	4%
Protein	5.17g	11%
Vitamin A	0.1mg	2%
Iron	0.7mg	4%
Calcium	27.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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