Halloween cupcakes

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with cupcake cases. Beat the sugar and oil, then beat in the eggs one at a time, adding the vanilla and a little colouring, if using, with the last egg.

• step 2

  Mix the flour, cocoa and bicarb, then add half to the oil mixture, beat in well before adding the yogurt, then add the remaining dry ingredients. Divide between the cases and bake for 20 minutes. Leave to cool in the tin for a couple of minutes, then transfer to a rack to cool completely.

• step 3

  When you’re ready to serve, make the marshmallow icing. Put the egg whites, sugar and cream of tartar in a heatproof bowl and put over a saucepan of simmering water (making sure the bowl doesn’t touch the water). Beat the mixture for 4-5 minutes with an electric whisk, until the sugar has dissolved, the whites are puffed and warm to the touch.

• step 4

  Remove the bowl from the pan and put on a tea towel (the base of the bowl can be slippy as it is wet) and continue to beat for another 2-3 minutes until the mix is glossy and stiff peaks form.

• step 5

  Spoon into a piping bag with a large, round nozzle (or simply snip off the end) and pipe onto the cupcakes. Leave the ghosts to set for a minute or two, then use the writing icing to add spooky faces!