These are the spookiest ghost cupcakes you'll ever make. They were so much fun and when you put the eyes on them, they each seemed to take on their own personality. They are a wonderful addition to a Fall party or a buffet; everyone will want one! The cupcakes themselves with the buttercream icing are really delicious. This one will definitely be a favorite!
Image Credit: Jen Brown
GHOST CUPCAKES
INGREDIENTS FOR THE CUPCAKES:
1 ½ sticks of butter - softened
1 ¾ cups of granulated sugar
2 eggs
1 Tablespoon of Vanilla
1 Tablespoon of baking powder
¼ teaspoon of salt
2 ¾ cups of flour
1 ½ cups of half n half
Purple food coloring gel
FOR THE PURPLE FROSTING:
2 pounds of powdered sugar (32-ounce package)
1 cup of vegetable shortening (Crisco)
2 sticks of butter - softened
3 - 4 Tablespoons of heavy cream
Purple food coloring gel
FOR THE WHITE GHOST SHEET
Store-bought Fondant - white (see notes)
Extra small candy disks in white, purple, and black
Large Marshmallows
DIRECTIONS:
1. First, make the cupcakes; place the softened butter, sugar, eggs, and vanilla in the mixing bowl of a stand mixer. Mix until well blended.
Image Credit: Jen Brown
2. Combine the flour, baking powder, and salt in a separate bowl, and mix to blend. Add the flour mixture a little at a time, alternating with the half n half until all flour and half n half have been added, and blend between additions. Scrape the sides of the mixing bowl, and mix on high speed for one minute.
3. Remove the mixing bowl from the mixer, scoop out about ⅓ of the cupcake batter into another bowl, and place about ¼ of a teaspoon of Purple food coloring gel in the middle of the cupcake batter in the bowl. Swirl the food coloring gel through the batter with a spoon, but leave it swirled, and do not mix the food coloring into the batter completely. (see photos)
Image Credit: Jen Brown
4. Place 24 cupcake liners in a 24-count muffin tin or two 12-count tins. Fill the liners about ½ way with the plain batter, and then add the swirled batter on top of the plain batter, filling the liners about ¾ of the way full.
Bake at 350 degrees for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. When the cupcakes are done, remove from the oven to a wire rack and let them cool completely.
Frosting for Ghost Cupcakes:
This is a thick, stabilized frosting so that it will be pretty dense. While the cupcakes are baking and cooling, place two sticks of butter in the mixing bowl of a stand mixer and mix with the whisk attachment until the butter is light and fluffy.
Add the vegetable shortening and mix until well blended. Add 2 Tablespoons of cream, and blend on low until well mixed. Add the powdered sugar a little at a time, mixing between each addition until all the powdered sugar is incorporated. Add the additional cream if the Frosting is too thick.
Image Credit: Jen Brown
Drop about 4 or 5 drops of Purple food coloring gel into the Frosting, and turn the mixer on and right back off again, 3 or 4 times, to swirl the food coloring through the Frosting, but DO NOT MIX the purple food coloring gel into the frosting, leave it swirled—place in the refrigerator.
Roll out the Fondant on a piece of parchment paper until it's thin. Cut out the Ghosts (one ghost per cupcake) with a metal icing spatula; using the metal spatula, cut out about 4-inch disks in a scalloped pattern around the edges (see photos) so the Ghosts will drape. Set aside on the parchment paper.
Image Credit: Jen Brown
When the cupcakes are cool, place the frosting in a pastry bag, and with a large tip, swirl the frosting onto the cupcakes coming up to a point.
When all cupcakes have been frosted, place one of the large marshmallows on top of the swirl, and push down a little, securing the marshmallow on top of the frosting.
Image Credit: Jen Brown
Place the cut-out Fondant Ghosts on top of the marshmallow, and place two of the black candy disks on the Fondant for the Ghosts' eyes, pressing them gently into the Fondant. Serve immediately. Enjoy!
Image Credit: Jen Brown
NOTE: I used Great Value Fondant - white - from Walmart. It worked just as well as the other brands, was easy to use and handle, rolled out smoothly, and maintained the Ghost shape.
When working with Fondant, a cool setting is best; if it's hot, the Fondant will droop. If you're not serving the cupcakes as soon as you assemble them, I suggest not cutting the Ghosts out until 3 hours before serving.
Leave them on the parchment paper in a cool place, but not in the refrigerator. The Fridge tends to dry the Fondant out, and it will crack, and that won't be a good look for your Ghosts.
You can frost the cupcakes ahead of time, place the Marshmallows on top of the frosting, and then refrigerate the cupcakes. When you're ready to serve the cupcakes, roll out the fondant as instructed above and cut out the ghosts.
This can be done up to 3 hours ahead of time. Then, place the Ghosts over the marshmallows, add the eyes, and serve.
If your Fondant Ghost is a little too long after you drape it over the marshmallow, simply snip off the fondant around the bottom of the Ghost so that the swirled frosting is visible. Enjoy!
No Bake Cookie Dough Bars
Read the Cookie Dough Post...No Bake Treats: Cookie Dough Bars With Sprinkles And No Eggs
Leave a Reply