Halloween Fondant Ghost Cupcakes | Tasty Recipes

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Halloween Fondant Ghost Cupcakes

"I made these little fondant ghosts last year for Halloween as my creepy dessert and they were so easy and quick to decorate that I will make them every year from now on."

Ingredients :

  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup white sugar
  • 1/2 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

Instructions :

Prep : 40M Cook : 12M Ready in : 3H11M
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in flour mixture alternately with milk. Beat until batter is just blended.
  • Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 16 to 20 minutes. Remove from oven and cool on a wire rack for 15 minutes. Remove cupcakes from tin and cool completely, about 2 hours.
  • Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.
  • Dust a work surface with confectioners' sugar. Pinch off walnut-sized pieces of white fondant; roll into thin circles that are slightly bigger than the cupcakes. Drape over the marshmallows so they look like ghosts. Poke 2 holes near the top for the eyes. Stuff 1 raisin half into each hole.

Notes :

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