Halloween Fondant Ghost Cupcakes

 

 

Prep:

40 mins

Cook:

16 mins

Additional:

2 hrs 15 mins

Total:

2 hrs 71 mins

Servings:

12

Yield:

12 cupcakes

 

Cupcakes the little ones can help make, for all to enjoy!

 

Ingredients

 

Original recipe yields 12 servings

Ingredient Checklist

1 cup all-purpose flour

2 tablespoons all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup white sugar

½ cup butter

1 egg

1 teaspoon vanilla extract

1 cup milk

 

Decorating:

1 (16 ounce) package vanilla frosting

6 large marshmallows, cut in half crosswise

2 tablespoons confectioners' sugar, or as needed

8 ounces ready-to-use white fondant

12 raisins, halved

 

Heat the oven to 350°F . Grease or line a 12-cup muffin pan with paper liners.

In a mixing dish, combine 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt.

In a large mixing basin, cream together the sugar and butter with an electric mixer until light and fluffy. Incorporate the egg and vanilla essence. Alternately add flour mixture and milk. Beat until the batter is barely combined.

 

Bake for 16 to 20 minutes, or until the tops bounce up when lightly pushed and a toothpick inserted into the center comes out clear. Remove from the oven and cool for 15 minutes on a wire rack. Remove the cupcakes from the pan and let to cool fully, about 2 hours.

Each cupcake should be frosted with a thin coating of white vanilla frosting. In the middle of each cupcake, place 1 marshmallow half, cut-side up.

 

Confectioners' sugar should be sprinkled over a work surface. Pinch walnut-sized pieces of white fondant and shape into thin circles somewhat larger than the cupcakes. Drape the marshmallows to make them appear like ghosts. Make two holes at the top of the head for the eyes. Fill each hole with 1 raisin half.