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Sugar Ghost Cupcakes Recipe

Sugar Ghost Cupcakes Recipe photo by Taste of Home

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I had 10 neighborhood kids stop by to help me make these cupcakes for a bake sale, though I have no doubt that most of the treats never made it that far! —Mysie Sabin, Franklin, Wisconsin

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Sugar Ghost Cupcakes Recipe

Prep: 3 hours Bake: 20 min. + cooling

Yield: 24 Servings

180 20 200

Ingredients

1 package chocolate cake mix (regular size)
FONDANT:
1 package (16 ounces) miniature marshmallows
4 to 5 tablespoons water
1 package (2 pounds) confectioners' sugar
1/2 cup shortening
DECORATING:
1 can (16 ounces) vanilla frosting
Blue, orange and green paste food coloring
Miniature peanut butter cups
Malted milk balls
Clear vanilla extract

Directions

Prepare and bake cake mix according to package directions for cupcakes; cool completely on wire racks.
In a large microwave-safe bowl, combine marshmallows and 2 tablespoons water. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until melted, stirring every 30 seconds. Stir in three-fourths of the sugar; turn onto a work surface coated with 3 tablespoons shortening.
Knead until smooth and pliable, gradually adding remaining sugar and shortening. If necessary, moisten with remaining water. Wrap fondant in plastic wrap to prevent it from drying out.
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.

Originally published as Sugar Ghost Cupcakes in Taste of Home October/November 2009, p76

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Reviews for Sugar Ghost Cupcakes

Sugar Ghost Cupcakes

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Reviewed on Nov. 11, 2010 by kelc84

I made these for a childs halloween party at school & they were a huge hit! They turned out great, even though I never used fondant before! I tried the lollipop idea and couldnt get it to work, I think I rolled my fondant too thin you could see the color of the lollipop through but the original recipe worked great for me. Very time consuming but cute results!

Reviewed on Nov. 05, 2010 by mstpoe

Fun to make and the kids loved them. Will definitely make them again.

Reviewed on Nov. 02, 2010 by ritamc53

It takes a while to make this recipe, but it's so darn good! My family & friends loved them!

Reviewed on Nov. 01, 2010 by mrsteter

My daughter and I made these for a Halloween party turned out great got lots of comments all good. Will do again next year. We are going to try to make snowmen with this recipe.

Reviewed on Nov. 01, 2010 by donaldlunsford

Made them for a couple of partlies and they loved them.

Reviewed on Nov. 01, 2010 by jayzangel

I made these for my kids Halloween themed birthday party and everyone loved them. Instead of putting a pumpkin with the ghost, I wrote "BOO" in cursive on wax paper with Wiltons melting chocolate....It was adorable!

Reviewed on Feb. 10, 2010 by HeyCook

This was such a cute idea I HAD to make them for my sons class. Instead of fondant, I used fruit roll ups and stuck them on tootsie pops. The eyes didn't show up that well with the dark colors of the fruit roll ups, so I stuck mini choc chips through the eyes. They turned out absolutely adorable! Everyone loved them!!!

Reviewed on Oct. 30, 2009 by Bergie_the_Swede

Great Halloween recipe and craft for the kids!!!

Reviewed on Oct. 30, 2009 by mattswife1123

Fun and easy fondant recipe, using the lollipops is a great idea, too! I'm trying to come up with ideas to use this for other holidays!

Reviewed on Oct. 29, 2009 by sajasm601

When I saw this recipe I knew this was going to be the treat I brought in for my son's Pre-K class. The fondant is great, much more edible than regular fondant. Yes it was time consuming, but that didn't matter, my mom and I had so much fun making these for the kids.

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