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1
Preheat oven to 350F.
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2
Line 3 6-cup muffin pans with liners.
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To make Cupcakes: Melt 6 Tbs.
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sugar in small saucepan over medium heat, swirling pan occasionally, until sugar turns a deep golden brown.
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Remove from heat, and stir in 3 Tbs.
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hot water to make caramel sauce.
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(Mixture will bubble up.)
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Set aside.
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Whisk together flours, baking powder, and salt in bowl.
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Cream butter and remaining 3/4 cup sugar with electric mixer on medium speed 4 minutes, or until fluffy.
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Beat in egg yolks 1 at a time on low speed.
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12
Beat in caramel sauce and vanilla.
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Alternate adding flour mixture and 2/3 cup water, starting and ending with flour mixture.
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14
Beat egg whites in separate bowl until soft peaks form.
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15
Fold whites into batter.
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16
Divide batter among muffin cups.
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Bake 16 to 18 minutes, or until toothpick inserted in center of Cupcake comes out clean.
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Remove from pans, and cool.
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To make Frosting: Combine sugar, egg whites, cream of tartar, and 6 Tbs.
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water in medium bowl set over pot of simmering water.
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Beat 7 minutes with hand mixer, or until soft peaks form.
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Remove bowl from heat, and add vanilla and salt.
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Continue beating with hand mixer 4 to 7 minutes, or until mixture is cooled, fluffy, and firm.
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To decorate Cupcakes: Place Frosting in pastry bag fitted with small round tip or in resealable plastic bag with corner snipped off.
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25
Pipe mound of icing onto Cupcake
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26
to make ghost.
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27
Decorate faces with black tube frosting.
