Sugar Ghost Cupcakes

Directions

• 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 until melted, 1-1/2 to 2 minutes, stirring every 30 seconds. Stir in three-fourths of the confectioners' 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. Frost cupcakes with remaining frosting.
• 5. For ghosts: Invert and stack 2 peanut butter cups, securing together with a small amount of reserved frosting. Top with a malted milk ball, attaching with frosting. 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; drape over a stack. Gently cut out 2 eyes and a mouth using pastry tips. Repeat for remaining ghosts.
• 7. For pumpkins: 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 clear vanilla extract. 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 an airtight container for another use.)
• 9. 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 clear vanilla extract. Attach pumpkins to cupcakes as desired.