This ghost cupcake recipe is sure to delight your tastebuds and make your child very proud of their accomplishments. These are easy enough for a novice baker and a child to create on their very own.
Supplies for your Ghost Cupcake recipe
Store-bought cake mix has saved my bacon too many times. There are ways that you can easily adapt the box mix to have your cupcakes more fluffy or taste a little bit more homemade. Good vanilla, as Ina would say, is a perfect ingredient to add to your store-bought cupcake mix.
how to make your buttercream extra fluffy
Make your buttercream extra smooth by sifting your confectionary sugar beforehand. Getting the butter extra creamy and almost white before you add in your sugar can also drastically affect the taste of your buttercream in a good way.
When mixing your butter, you want to use unsalted butter and have it still be a bit cold. If you can press your finger into the side easily and it’s still cold, that’s perfect!
what fondant is my favorite to use on my ghost cupcakes?
Use a smooth surface to roll out your fondant. I like the taste of Satin Ice Fondant or you can make your very own Marshmallow Fondant that’s really easy. Use cornstarch or powdered sugar to prevent sticking and keep it moving so that it doesn’t stick in any places on your board.
Use white fondant and roll it out into a large sheet. Use your 4.5″ cookie cutter to cut the circles and set aside. Pipe your buttercream into a mound and then place your fondant circles on top. Drape them over it to create the pleats
Use a small amount of black fondant and just roll it into circles. Brush a small amount of water on the back and then place them as the eyes and press gently to flatten them out on the body. Ta-da! You’re all done and it was super easy. This ghost cupcake recipe is one you’ll reuse every year.
Halloween Ghost Cupcakes
- Electric Mixer
- Rolling Pin
- Cutting Board
- Chocolate cake mix + all the ingredients to make it**
- 1 stick unsalted butter softened
- 2 cups confectioners’ sugar
- 1 tbsp milk
- 6-8 oz. white fondant
- 1-2 oz. black fondant
- Line a muffin tin with cupcake liners and set aside.
- Preheat oven according to cake mix’s directions.
- Prepare cupcakes and bake according to the box’s recipe. Allow to cool completely before decorating.
- In a medium-sized bowl, use an electric mixer to beat together butter, sugar, and milk.
- Once the ingredients are well-incorporated and form semi-stiff peaks, the buttercream has formed.
- Scoop buttercream into a piping bag, with a small slit cut at the bottom.
- Frost the center of each cupcake, forming a peak that’s about an inch high.
- Using a rolling pin, roll out the white fondant so that it’s about ¼ of an inch thick.
- Use a 3-inch circular cookie cutter to cut out 12 fondant circles.
- Roll out each fondant circle so that it’s about 4 ½ inches in diameter – the circle itself doesn’t have to be perfect.
- Place one rolled fondant on top of the cupcake – it will fold and curve naturally but that’s okay. The beauty of these cupcakes is that they don’t need to be uniform.
- For each cupcake, roll out 2 small spheres from the black fondant. Flatten each one and give them an oval shape.
- Lightly brush water on the back of each black fondant piece.
- Stick two on each ghost – these will act as the cupcake ghost’s “eyes.”
- Serve and enjoy!
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