How to make Halloween ghost cupcakes with our paper cups

For the dough:

• 8 oz of pumpkin
• 7 oz of 00 flour
• 5.5 oz of butter
• 1 egg
• 3.5 oz brown sugar
• 1 spoonful of baking powder
• 1 spoonful of cinnamon powder

For the meringue:

• 3 eggs
• 3 oz of icing
• sugar chocolate chips

For the dough:

• 8 oz of pumpkin
• 7 oz of 00 flour
• 5.5 oz of butter
• 1 egg
• 3.5 oz brown sugar
• 1 spoonful of baking powder
• 1 spoonful of cinnamon powder

For the meringue:

• 3 eggs
• 3 oz of icing sugar chocolate chips

1. Clean the pumpkin, peel it and cut it into cubes. Cover a baking sheet with aluminum foil and place the pieces of pumpkin on top. Bake in a preheated oven at 200 ° C for 20 minutes.
2. Now blend the pumpkin in a blender until you get a cream. Set it aside.
3. Work the butter with an electric whisk, gradually adding the sugar until the mixture is uniform. Now add the pumpkin cream and egg and mix until they are combined.
4. In a bowl, mix the flour, baking soda and cinnamon, then add them to the pumpkin cream and mix. Transfer the mixture to a piping bag. 
5. Now place the baking cups in a muffin pan. Fill each cup three-quarters full with the piping bag. Bake in a preheated static oven at 175 ° C for about half an hour. Once cooked, take the cupcakes out of the oven and let them cool.
6. Now prepare the decorative meringue. Beat the egg whites with the whisk until they are almost completely whipped. Gradually add the icing sugar, continuing to whisk until the mixture is uniform.
7. Place the meringue in a pastry bag and create the ghost-shaped decorations on the cupcakes once they have cooled. Create ghost eyes with chocolate chips.

Novacart product used: RD 2.7/8 X 1.1/2 | Paper baking cups

Preparing Halloween cupcakes with Novacart RD 2.7 / 8 X 1.1 / 2 baking cups is simple and practical. These pure cellulose white paper cups are resistant to food grease and can withstand freezing and baking up to 220 ° C. They must be placed in a baking pan and are recyclable