Ghost Cupcakes

1 cup sugar
1/3 cup water
2 egg whites
A pinch of salt

Cake: Any Cake mix or German Chocolate Cake Mix (ingredients may vary)
3 eggs
1/2 cup oil
3/4 cup water

Frosting recipe from:

 I'm sorry if any of you are disappointed that this is a cake box recipe and not actual chocolate cake from scratch. But if you check out my other videos on YouTube I have plenty from scratch recipes for chocolate cupcakes, brownie cupcakes, or vanilla flavored. But, the cake box cupcakes to me were delicious either way.
This combination of chocolate cake and frosting tasted almost like a hostess cupcake to me. And to me that was amazing. The frosting is unlike other regular buttercream frosting I normally use. It was more shiny in appearance, and had a marshmallowy taste. To store these you have to keep it covered before a hard shell forms around the frosting.

 All the ingredients for the cake mix, 1 1/4 cups of water, 1/2 cup vegetable oil, 3 eggs. Basically throw it all together and stir slowly for 30 minutes and semi fast for 2 minutes.

 Scooped onto cupcake liners with my ice cream scoops

 I filled it to just about the right amount for the cupcakes to be a beautiful fluffy level. Cooking time in a preheated oven of 350 for 18 minutes. Check if its done by inserting a toothpick, and it should come out without any brown stuff on it.

 We're making are frosting, but we're going to start off by melting our sugar in a pan, by adding in 1 cup of sugar and water. Wait until it completely sets in and the sugar is under the water. Do your best to never ever have to stir, we don't want any crystallization. Then we'd need a brush and water to brush the sides of the pan, and that'd be just too much work, and too many dishes to clean, and we're obviously not going to go there if we're using cake box mix today.

 Heat it up on medium high heat until sugar dissolves.
 I honestly can't take you if this was the same picture from the one before.
 While your sugar is melting, whip you 2 egg whites to soft peaks. Of course, the bowl and the whisk must be clean, and no trace of egg yolks must be anywhere or fat to properly whip it up. Once it gets foamy, sprinkle in a dash of salt to stabilized your whites.
 Let your sugar mixture bubbles simmer down for about 30 seconds.
 Pour the hot sugar into your soft peaked egg whites, letting the mixture hit the bowl first, before waterfalling down slowly into your whites. You must beat this on HIGH speed, be careful and wear oven mitts. Be slow, and careful.

 After a minute of beating on high, and your hot mixture is already all poured in. Reduce the speed to medium high and continue beating for 7 minutes. Or until the bottom of your bowl is cool to touch, and your frosting has developed stiff peaks.
 Your frosting must have a non grainy texture. And must be fluffy and delicious. These taste like straight up marshmallows. If you have anything else... you're not doing it right, just try again, since all you're using to make this are two eggs, water and sugar. and some salt. It's a really shiny white frosting which I thought would give ghost cupcakes some life to it. Errr. Yeah moving on.

 I'm using a large circle piping tip. The same kind you use for lady fingers. I had to go to some place else other than Michaels to get these, since they don't make this kind at Michaels at the store apparently, at least the ones they sell individually. If you were to go to a cake decorating store ask for a large circle tip, large enough for piping lady fingers.

Pipe large, fat, swirly circles, I tried to make them narrow swirls or they'd end up looking like a pudgy ghost. Narrow as in.. Smaller circles that I'm used to when I'm piping frosting, since I'm usually very generous with it. Fill your piping bag only about 1/2-1 cup at a time for each time you start piping. Too much frosting in your piping bag might be too hard to control as you're decorating.

 And Happy Halloween!


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