Gluten-Free Ghost Meringue Cupcakes


Gluten-Free Ghost Meringue Cupcakes

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Ghosts and ghouls alike will adore these gluten-free cupcakes.

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Servings and Ingredients

Serves 12
1 (14-oz.) pkg. Good Graces gluten-free chocolate cake mix
1 c. cold water
½ c. Hy-Vee vegetable oil
4 Hy-Vee large egg whites
1 c. Hy-Vee granulated sugar
⅛ tsp. cream of tartar
1 tsp. Hy-Vee vanilla extract
24 small eyeball candies
12 Enjoy Life ricemilk baking morsels

Things To Grab

  • 12 (2½-in.) muffin-cup pan with paper baking cups
  • Hy-Vee nonstick cooking spray
  • Large mixing bowl
  • Electric hand mixer
  • Toothpick
  • Wire cooling rack
  • Large saucepan
  • Heat-safe glass or stainless steel bowl
  • Whisk
  • Oven mitts
  • Spoon
  • Pastry bag fitted with a 3/8-in.-round pastry tip


  1. Preheat oven to 350 degrees. Line a 12 (2½-in.) muffin-cup pan with paper baking cups. Lightly spray paper cups with nonstick spray; set aside.

  2. For cupcakes, beat cake mix, water and oil in a large mixing bowl with an electric hand mixer on medium for 2 minutes. Fill prepared muffin cups three-fourths full with batter. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin pan for 10 minutes. Remove cupcakes from pan; cool completely on a wire rack.

  3. Meanwhile, for meringue, fill a large saucepan with 1 to 2 in. of water. Place a heat-safe glass or stainless steel bowl on top of the saucepan. The bowl should nest in the saucepan without touching the water. Bring water to a simmer. Add egg whites, sugar and cream of tartar to bowl, whisk for 4 to 6 minutes or until mixture reaches 160°F.

  4. Remove bowl from saucepan using oven mitts. Beat egg white mixture with electric mixer on medium-high to high for 6 to 7 minutes or until stiff peaks form (tips stand straight). Beat in vanilla.

  5. Spoon meringue mixture into a pastry bag fitted with a 3/8-in.-round pastry tip. Position pastry bag ¼-in. above center of each cupcake. Using even pressure, begin piping while gradually lifting the pastry bag. Let meringue spread to within ½ in. of edge cupcake. Gently push pastry tip down into first dome and lift up; begin piping again to create a mounded ghost shape. Add eyeball candies and baking morsels for mouth. Store covered in refrigerator up to 1 day.

Nutrition facts


270 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 45g
  • Protein: 2g

Daily Values

Iron 10%
Calcium 2%
Vitamin D 0%
Potassium 0%