1. Prepare a cupcake tray with liners and pre-heat the oven on 160-170c.
2. Place the sponge ingredients into a bowl and beat for 1-2 minutes to form a smooth batter.
3. Pour the mix in the prepared trays filling, around 2/3 – ¾ of the cupcake cases.
4. Bake for 20-22 minutes until the cupcakes are cooked. Remove from the oven and allow to stand for 10-15 minutes before turning out onto a cooling wire. Before decorating make sure they are fully cooled down.
5. Place the frosting ingredients in a mixer bowl and beat for 8-12 minutes until you have a smooth mixture which can form stiff peaks.
6. Prepare a piping bag with a large round piping tip (10-15mm) and add in the cream cheese frosting.
7. Hold the piping bag with both hands, placing one hand at the top of the bag and your other hand halfway down the bag. Hold the bag steady, about 3cm above the cupcakes and squeeze the bag to start forming the body of your ghost. Once the bottom half of the ghost covers most of the cupcake, stop squeezing. Lift the piping bag a tiny amount, drop the bag back down again and squeeze gently to form the top part of the ghost’s body. Lift the piping bag straight up to leave a peak on the top of your ghosts’ heads. Repeat until you have piped on all of your cupcakes.
8. Add the sprinkles to replicate the eyes and mouth of the ghosts and you have the cutest little ghost cupcakes!
Boo! These Ghost Carrot and Pumpkin Cupcakes are the perfect spooky treat to make with your family, so get everyone involved and make some hauntingly good memories in the kitchen!