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These little ghosts are easy to put together. Just start with your favorite cupcake recipe (I use a vanilla cupcake recipe from Martha Stewart, you can get that here) or your favorite boxed cake mix and homemade vanilla buttercream frosting (recipe follows). This is an easy project for kids to do and they will have fun making them!
How To Make Buttercream Frosting For Ghost Cupcakes
1 stick (8tbsp) unsalted butter, room temperature
3 1/4 cup sifted powdered sugar
4-5 tbsp 2 % milk
2 tsp vanilla extract
In the bowl of an electric mixer, cream butter until light and fluffy. Gradually add sugar, milk, and vanilla and blend until frosting is smooth and spreadable. If the texture is too thick, add a little more milk.
How To Assemble Ghost Cupcakes
24 frosted vanilla cupcakes
24 large marshmallows
1 cup white chocolate chips, melted
16 oz white fondant (I use Fondarific fondant, but you can make your own)
black writing icing (for eyes and mouth)
After your cupcakes are cooked, cooled and frosted, melt the white chocolate chips in the microwave or double boiler while stirring frequently. Dip the bottom of each marshmallow in the melted chocolate and place on top of each frosted cupcake. Set aside to harden and cool (I put mine in the refrigerator overnight).
Next, prepare your fondant by rolling out onto a flat surface sprinkled with a little confectioner’s sugar. A fondant roller is best suited for this purpose.
I used a small, glass bowl about 4″ in diameter to use as a template for my “ghosts”. Using a sharp knife, slice around the sides of the bowl to make a complete circle.
Once your circle is cut, pick up and gently stretch out the sides like you are working with homemade pizza dough. You just want to make them a bit easier to mold to your ghost shape.
Now gently place on top of the cupcake, covering your marshmallow and mold to your desired ghost form. Add eyes and mouth with black writing icing and now they are ready to eat.
These little Ghost Cupcakes will make a fun addition to your Halloween party spread. Boo!
Ghost Cupcakes
Ingredients
- For the buttercream:
- 1 stick 8tbsp unsalted butter, room temperature
- 3 1/4 cup sifted powdered sugar
- 4-5 tbsp 2 % milk
- 2 tsp vanilla extract
- For "Ghosts":24 frosted vanilla cupcakes
- 24 large marshmallows
- 1 cup white chocolate chips melted
- 16 oz white fondant I use Fondarific fondant, but you can make your own
- black writing icing for eyes and mouth
Instructions
- For the Buttercream:In the bowl of an electric mixer, cream butter until light and fluffy.
- Gradually add sugar, milk and vanilla and blend until frosting is smooth and spreadable. If texture is too thick, add a little more milk.
- To Assemble "Ghosts":After your cupcakes are cooked, cooled and frosted, melt the white chocolate chips in the microwave or double boiler while stirring frequently.
- Dip the bottom of each marshmallow in the melted chocolate and place on top of each frosted cupcake. Set aside to harden and cool (I put mine in the refrigerator overnight).
- Prepare your fondant by rolling out onto a flat surface sprinkled with a little confectioner’s sugar. A fondant roller is best suited for this purpose.
- I used a small glass bowl, about 4″ in diameter, to use as a template for my “ghosts”. Using a sharp knife, slice around the sides of the bowl to make a complete circle.
- Once your circle is cut, pick up and gently stretch out the sides like you are working with homemade pizza dough. You just want to make them a bit easier to mold to your ghost shape.
- Now gently place on top of the cupcake, covering your marshmallow and mold to your desired ghost form. Add eyes and mouth with black writing icing.
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Paloma says
Even when I am not a Halloween Fan I mustsay those are sooo cute! 🙂
The Foodie Physician says
Very cute! Sharing now 🙂