Honey Ghost Cupcakes

Honey Ghost Cupcakes

Makes: 12

Prep time: 30 mins

Bake time: 18-20 mins


Indigo and Ivory Mixing Bowl 

Tala Silicone Spatula 

Tala Performance 12 Cup Bun Tin 

Tala 6 Piece Icing Set 




175g plain flour, sifted 

75g corn starch, sifted

125ml yogurt

125g unsalted butter, melted

100g honey 

2 large eggs

50g caster sugar

1 teaspoon vanilla extract 

2&1/2 teaspoons baking powder 



250g mascarpone cheese

300ml double cream 

50g icing sugar 

3 tbsp honey


To finish

Black food colouring 



  1. Preheat the oven to 180°C/160°C fan/gas4.
  2. Mix all the wet ingredients in a medium mixing bowl. Set aside.
  3. Mix all the dried ingredients in a large mixing bowl. 
  4. Add the wet ingredients to the dried ingredients and whisk until combined. Do not over mix.
  5. Divide the mixture between 12 muffin cases and bake for 18-20 mins.
  6. To make the frosting beat together the mascarpone cheese, double cream, honey and icing sugar with an electric whisk.
  7. Add the frosting to a piping bag fitted with a round nozzle.
  8. Pipe the frosting onto the cupcakes. 
  9. Dip a ball fondant modelling tool in the black food colouring then draw eyes and mouths on the cupcakes frosting.
  10. Enjoy!


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