Marmalade Ghost Cupcakes

1.

Make the Meringue Ghosts: Heat the oven to 200°C; spread the 175g caster sugar onto a baking tray and warm in the oven for 5 minutes; meanwhile, whisk the egg whites until stiff peaks form; reduce the oven temperature to 100°C fan.

2.

Gradually add the warm sugar to the egg whites, a spoonful at a time, whisking continuously until the mixture is thick, glossy and holds stiff peaks.

3.

Transfer the meringue to a piping bag fitted with a round nozzle; pipe ghost shapes onto a lined baking tray; bake for 45–60 minutes until crisp and they lift easily from the baking paper; leave to cool completely before adding fondant eyes.

4.

Make the Cupcakes: Heat the oven to 170°C fan and line a 12-hole muffin tin with cupcake cases; place 175g butter, 175g caster sugar, 3 eggs, flour, orange zest and 3 tbsp marmalade into a large bowl; beat until smooth and fully combined.

5.

Divide evenly between the cupcake cases; bake for 18–20 minutes until risen, golden and springy to the touch; leave to cool completely.

6.

Make the Buttercream: Beat 100g butter until smooth; gradually add the icing sugar; add the vanilla and cream and beat until light and fluffy.

7.

Using a cupcake corer or small knife, remove the centre from each cupcake.

8.

Fill each cavity with a spoonful of marmalade.

9.

Pipe a swirl of buttercream onto each cupcake.

10.

Top each cupcake with a meringue ghost. Finish with fondant eyes.