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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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Sugar Ghost Cupcakes

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Reviewed on Oct. 31, 2012 by mawmaw42

My daughter and I made these for my grandsons kindergarten party and they were a huge hit! This recipe was easier than I thought it would be and they are so cute. We will definitly make these again next year.

Reviewed on Oct. 19, 2011 by ritamc53

Everyone loved these adorable treats. Fun to make, too.

Reviewed on Oct. 09, 2011 by Mommy_2_2_angels

I absolutely LOVE these cupcakes. I did go the shorter route and I bought Fondant, and these things couldn't have been any cuter! My neighbors and my kids LOVED them, although they decided to play with them before actually eating them. I will definitely be making this again next year!!

Reviewed on Oct. 03, 2011 by Stephen Dziekan

I love these cupcakes; had never made fondant before, this was easy. I had a lot of fun with this recipe, they taste great and I'm about to make them again for this Halloween!