Directions (continued)
- To decorate, set aside 1/4 cup frosting. Tint remaining frosting
- blue; frost cupcakes.
- For ghosts: Invert two peanut butter cups and stack, securing
- together with a small amount of reserved frosting. Top with a malted
- milk ball, attaching with frosting. Repeat, forming 24 stacks.
- On a work surface lightly sprinkled with confectioners' sugar, roll a
- 1-1/4-in. ball of fondant into a 4-in. circle; drape over a stack.
- For eyes and mouth, gently cut out shapes using pastry tips. Repeat
- for remaining ghosts.
- For pumpkins, stems and tendrils: Tint desired amount of fondant
- orange. Wrap fondant around malted milk balls; shape into pumpkins.
- Add imprint lines with a veining tool or toothpick.
- For stems and tendrils, tint a small amount of fondant green. Shape
- into stems; attach to pumpkins using vanilla. For tendrils, roll out
- remaining green fondant; using a pizza cutter, cut into thin strips.
- Gently wrap strips around toothpicks; set aside to dry. (Tightly
- wrap any remaining fondant in plastic wrap and store in a resealable
- plastic bag for another use.)
- To finish cupcakes: Place a small amount of reserved frosting on top
- of each cupcake; top with a prepared ghost. Carefully remove
- tendrils from toothpicks and attach to pumpkins, using vanilla.
- Attach pumpkins to cupcakes as desired. Yield: 2 dozen.
Editor’s Note: This recipe was tested in a 1,100-watt microwave. This recipe was tested with Kraft brand marshmallows.