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Halloween Fondant Ghost Cupcakes
Halloween Fondant Ghost Cupcakes
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Prep Time:
40 minutes
Cook Time:
16 minutes
Total Time:
191 minutes
Try these spooky fondant ghost cupcakes for Halloween fun! Perfect for parties or as treats for trick-or-treaters.
Ingredients:
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 (16 ounce) package vanilla frosting
  • 6 large marshmallows, cut in half crosswise
  • 2 tablespoons confectioners' sugar, or as needed
  • 8 ounces ready-to-use white fondant
  • 12 raisins, halved
Instructions:
  • Preheat oven to 350 degrees F (175 degrees C) while preparing a 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • Combine 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt and sift them together in a bowl.
  • In a large bowl, cream together sugar and butter until light and fluffy using an electric mixer. Add egg and vanilla extract, then mix well. Gradually blend in the flour mixture and milk, alternating between the two. Mix until just combined.
  • Bake the cupcakes in the preheated oven for 16 to 20 minutes until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. Let them cool on a wire rack for 15 minutes, then remove from the tin and cool completely for about 2 hours.
  • Spread a delicate layer of white vanilla frosting on top of each cupcake. Place a marshmallow half, cut-side up, in the center of each cupcake.
  • Sprinkle confectioners' sugar on a clean surface. Take walnut-sized portions of white fondant, roll them into thin circles larger than the cupcakes. Place over the marshmallows to create ghost shapes. Make 2 holes near the top of each ghost for the eyes and insert half a raisin into each hole.

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