Sunday, October 11, 2015

Halloween Ghost Cupcakes!

Recipe for Ghost Cupcakes! 

Cupcake Ghosts

Supernatural forces can't chain these ethereal cupcake ghosts to your Halloween table. They'll vanish as soon as your guests glimpse their billowing forms and taste the white chocolate cupcakes hidden beneath the fondant phantoms.
Use our cupcake decorating ideas below to complete each of these ghostly treats:
1. Generously pipe frosting onto a 2-1/2-inch cupcake. Remove paper bake cup from a 1-3/4-inch cupcake and place the small cupcake, upside down, on top of the large cupcake. Generously pipe frosting on top of small cupcake. Top with a doughnut hole. Use frosting to secure any unstable parts of the stack.
2. On parchment paper, roll a 1-1/2-inch-diameter ball of fondant into a 6-inch-diameter circle. Drape fondant circle loosely over the cupcake stack, pressing or creasing fondant to make the stack look more ghostly.
3. Use frosting to attach candy-coated sunflower kernels to the fondant for eyes and mouth, or use black icing to pipe eyes and mouth.
Ghost Cupcakes

These cute spooks were featured in the October 2010 issue of
 Ladies Home Journal.

  • 18 standard size cupcakes
  • 16 oz chocolate frosting
  • 1 lb 8 oz package white fondant
  • 18  sphere lollipops, like Dum-Dums
  • 1 tube black decorating icing
Frost cupcakes with chocolate frosting and set aside.

Lightly dust the work surface with cornstarch and roll fondant to a bit
 less than an
 eighth of an inch. Cut eighteen 1 1/2 inch circles and eighteen 4 inch
 circles with
 cookie cutters. Knead scraps together and re-roll as necessary.

Insert lollipop stick into styrofoam, half a potato, or anything to hold it steady.
Place one 1 1/2 inch circle over the lollipop and pinch closed. Then place the
 4 inch circle over the smaller one, pleating to make the ghost shape. Place the
 ghost into the center of the cupcake. Pipe on black eyes.
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