Marshmallow ghost cupcakes

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4
2. Line a 12-hole cupcake tin with paper cases
3. Put all the dry ingredients for the cupcakes in a large bowl or stand mixer and mix well
4. Add all the wet ingredients except the boiling water and whisk until smooth
5. Beat the mixture for 1 minute, slowly adding the boiling water
6. When everything is fully combined, whisk on a high setting for 1 minute, until you have an airy batter
7. Divide the batter between the cupcake cases and bake for 18-22 mins, rotating the tin halfway through, until the cakes are springy to touch
8. Allow to cool completely before decorating
9. Stick 2 marshmallows on top of each other using a little melted chocolate
10. Use more chocolate to stick the marshmallows onto each cupcake, then leave to set for 10 mins
11. Stir the icing sugar and milk together until you have a smooth, thick icing
12. If the icing is too stiff, add a splash more milk
13. Spoon a little icing over each marshmallow, letting it drip down the sides onto the cupcake
14. Once all the cakes are covered, leave to set on the counter for at least an hour, or until firm
15. Reheat the melted chocolate in the microwave for 10-20 secs, then use a cocktail stick to dot eyes and a mouth on each ghost
16. Allow to set before serving