Ghost Cupcakes
Delightful vanilla cupcakes topped with whimsical fondant ghosts, perfect for Halloween!
Equipment
- Oven
- Mixing Bowls:
- Food Processor
- Cupcake Liners:
- Zip-top bag or decorator’s bag
Ingredients
- 12 vanilla cupcakes cooled
- 6 oz white fondant
- 1 stick butter softened
- 2 cups confectioner's sugar powdered sugar
- 3 tablespoons milk or milk alternative
- black food marker
- gel food coloring red and yellow
- zip-top bag or decorator’s bag for frosting
Instructions
- Line a cookie sheet with parchment or wax paper for the fondant ghosts.
- Roll the fondant into 12 balls, flattening each into an oval shape and pinching one end to form a ghost.
- Snip small sections on each side of the ghost for arms and add eyes with the black food marker.
- In a mixing bowl, combine softened butter, milk, and confectioner’s sugar.
- Add 2 drops of yellow and 2 drops of red gel coloring to the frosting for pastel orange.
- Beat the mixture until smooth and creamy.
- Frost the cooled cupcakes generously with the orange frosting using a zip-top or decorator’s bag.
- Place a fondant ghost on top of each frosted cupcake.
- Serve your ghostly treats and enjoy!
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Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.