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Sugar Ghost Cupcakes

 Sugar Ghost Cupcakes
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
24 ServingsPrep: 3 hours Bake: 20 min. + cooling

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.

2 of 2

Sugar Ghost Cupcakes (continued)

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.