Spooky Ghost Cupcakes

Prep and Cook

• 1
  Preheat the oven to 200°F.
• 2
  Place the cupcakes on a parchment-lined baking sheet and set aside.
• 3
  Place a piping bag—or large zip-top bag—inside a drinking glass and open the mouth of the bag over top of the opening of the glass.
• 4
  Combine the egg whites, sugar and salt in a bowl and whisk using an electric mixer for 10 to 12 minutes, or until stiff, glossy peaks form.
• 5
  Transfer the meringue to the piping bag, working quickly, and seal the bag by rolling the top down. If using a zip-top bag, snip the corner of the bag to create an opening.
• 6
  Pipe small ghost shapes on top of the mini cupcakes. Don't worry about making them perfectly round. Place two small silver candies into each ghost for the eyes.
• 7
  Transfer the cupcakes to the pre-heated oven and bake for 1 hour, or until they are no longer gummy.
• 8
  Turn off the heat, open the door and allow the cupcakes to cool to room temperature in the oven.