Recipe of the day

Boo! If the ghost on top doesn’t get you, the blood red filling certainly will! Great for kids of all ages! RECIPE INGREDIENTS For the Meringue Ghosts: 4 Henry’s Large Egg Whites 1/2 teaspoon cream of tartar 1/2 cup sugar 1 teaspoon vanilla extract Black cake decorator gel For the Cupcakes: 2 cup organic, unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 3/4 cup Henry’s Organic Unsalted Butter, softened 1 1/2 cup sugar 2 teaspoon vanilla extract 1 cup Henry’s Organic 2% Milk 5 Henry’s Large Egg Whites 1 1/2 cup Henry’s Organic Raspberry Fruit Spread 24 unbleached muffin cups For the White Frosting: 1 cup Henry’s 2% Organic Milk 2 tablespoon cornstarch or 1 tablespoon arrowroot powder 1/2 cup Henry’s Organic Unsalted Butter, Softened 1 cup sugar 2 teaspoon vanilla extract 1/4 teaspoon salt

DIRECTIONS FOR THE MERINGUE GHOSTS: Preheat oven to 200 degrees F. Line two baking sheets with parchment paper. In a very clean, dry, deep bowl, whip egg whites and cream of tartar with a mixer at high speed until thick and foamy. Continue whipping while adding sugar, a quarter cup at a time. Whip until meringue holds very stiff peaks. Beat in vanilla. Take a dab of meringue and place under each corner of parchment paper, to hold it in place. Spoon meringue into a pastry bag fitted with a 1/2 inch plain tip, or spoon into a gallon-size plastic food bag and cut off one corner making a half-inch wide opening. To shape each ghost, hold bag upright and squeeze onto baking sheet. Keeping the tip buried in meringue, fill out the base and then build up the body (2 - 3 inches high). Bake for 1 hour or until the meringue is firm. Turn off heat and leave meringues in closed oven for at least 6 hours, or overnight. Add eyes and a creepy mouth with decorator gel. FOR THE CUPCAKES: Preheat oven to 375 degrees F. Sift together flour, baking powder and salt. Set aside. In a medium, very clean, dry bowl, whip egg whites, until they form stiff peaks. Set aside. In a separate bowl, beat butter with sugar on medium speed with electric mixer until fluffy. Add vanilla. Add dry ingredients and milk alternatively to butter mixture, beating on low speed after each addition. Gently fold egg whites into batter. Line muffin pan with baking cups. Fill each cup a little over half full. Add a teaspoon of raspberry fruit spread to the middle of each cupcake. Use a spoon to cover the fruit spread with batter. Bake for 18 to 20 minutes. Cool on a wire rack. Frost, and top with meringue ghosts. FOR THE WHITE FROSTING: Whisk milk and cornstarch in a saucepan over medium heat until thickened. Set aside to cool. In a separate bowl, cream butter, sugar, vanilla and salt. Pour in cooled milk mixture and beat until fluffy, about 2 - 3 minutes. Note: Chocolate or other frosting can be used in place of vanilla if desired.