Sugar Ghost Cupcakes Recipe
- 1 package chocolate cake mix (regular size)
- 1 package (16 ounces) miniature marshmallows
- 4 to 5 tablespoons water
- 1 package (2 pounds) confectioners' sugar
- 1/2 cup shortening
- 1 can (16 ounces) vanilla frosting
- Blue, orange and green paste food coloring
- Miniature peanut butter cups
- Malted milk balls
- Clear vanilla extract
- 1. Prepare and bake cake mix according to package directions for cupcakes; cool completely on wire racks.
- 2. 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.
- 3. 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.
- 4. To decorate, set aside 1/4 cup frosting. Tint remaining frosting blue; frost cupcakes.
- 5. 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. (See photo.) Repeat, forming 24 stacks.
- 6. On a work surface lightly sprinkled with confectioners' sugar, roll a 1-1/4-in. ball of fondant into a 4-in. circle (see photo); drape over a stack. For eyes and mouth, gently cut out shapes using pastry tips. Repeat for remaining ghosts.
- 7. 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.
- 8. 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.)
- 9. 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.
1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Sugar Ghost Cupcakes
"wonderful recipe . the kids loved them and it was so easy"
"these cupcakes look super cute and delicous!!!!"
"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."
"Everyone loved these adorable treats. Fun to make, too."
"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!!"
"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!"
"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!"
"Fun to make and the kids loved them. Will definitely make them again."
"It takes a while to make this recipe, but it's so darn good! My family & friends loved them!"
"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."
"Made them for a couple of partlies and they loved them."
"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!"
"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!!!"
"Great Halloween recipe and craft for the kids!!!"
"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!"
"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."
"On yahoo, a commenter said to use lollipops instead of the candy stack as a base for the ghosts - much easier. Also, why not use pre-made fondant? Again, it would be much less time consuming."
"I saw this when my new issue came in the mail and knew that I had to try these. I had a difficult time fitting the ghost and the pumpkin on the cupcake without them sliding off, so instead, I made a 9x13 cake and created a "haunted pumpkin patch" scene with the remaining ghosts and pumpkins. It was a huge hit. i found the fondant very easy to work with, it was my first time, and can't wait to experiment with other fun ideas."
"The fondant was great. Very big hit. It was very time consuming to make, but I would make it again."
"I saw the recipe in the magazine and had to make them right away. I have been looking for a fondant recipe and this one is GREAT!I loved this and everyone who has seen them has gone crazy over them!"