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Chocolate Halloween Cupcakes

Chocolate Halloween Cupcakes

For 24 you'll need

  • 250 g Plain White Flour, plain
  • 100 g Cocoa Powder
  • 25 g Cornflour
  • 1 teaspoon Baking Powder
  • 10 tablespoons Low Calorie Sweetener (Splenda)
  • 2 individual Egg White
  • 250 ml Water
  • 3 tablespoons runny honey
  • 150 g Caster Sugar
  • 1 tablespoons Water
  • 1 medium Egg White
  • 1 tablespoons Golden Syrup
  • 50 g Icing Sugar, sifted and mixed to a stiff paste with 1-2 tsp hot water and 1-2 drops of orange food colouring
  • 24
  • 20 mins

Method

1.Preheat oven to Gas Mark 4/180ºC/160º fan/350ºF. Line two 12-hole muffin tins with greaseproof paper.

2.Sift the flour, cocoa, cornflour and baking powder into a large bowl and stir in the Splenda.

3.Add the egg whites, water and honey and mix quickly until just combined. Spoon into the muffin papers until each hole is completely full. Bake for 15 to 20 minutes, or until a skewer inserted in the middle comes out clean. Allow to cool completely on a wire rack.

4.While cupcakes cool, make frosting: Heat a medium pot of water to boiling. In a medium metal or glass bowl, using an electric whisk, beat the sugar, water and egg white with the syrup. Beat for 1 minute until thickening.

5.Place bowl of frosting over the pan of boiling water (you are creating a double boiler) and beat at high speed for 4-5 mins until the mixture forms soft peaks.

6.Remove frosting from heat and beat until the mixture is thick enough to spread. Frost muffins and decorate with icing to create a spider's web.

Tip

This is a WeightWatchers recipe and each cake is only 3 Pro Points. Not as nice as 'normal' cupcakes but good for a 'sweet-fix'!

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