Ghost Cupcakes

INGREDIENTS

• ¾ cup self-raising flour
• ¼ cup brown sugar
• 1 x 59g egg, lightly whisked
• ½ cup milk
• 40g butter, melted
• 1 teaspoon vanilla essence
• 1 tub marshmallow fluff
• 42 chocolate drops (Chocolate sprinkles)

DIRECTIONS

1. Preheat the cupcake maker until the ready light switches on.
2. In a bowl, mix together the flour and sugar until combined.
3. Create a well in the centre and add the egg, milk, butter and vanilla.
4. Fold ingredients through until combined.
5. Spoon a tablespoon of cupcake mixture into each mini cupcake well and close the lid and cook for 8 minutes.
6. Turn the mini cupcakes out onto a cake rack and cool.
7. Spread a teaspoon of marshmallow fluff over the top of each cupcake and top with two chocolate drop eyes.