Halloween Fondant Ghost Cupcakes

Name: Halloween Fondant Ghost Cupcakes
Prep time: 40 min
Cook time: 16 min
Total time: 191 min
Ingredients: 1 cup all-purpose flour; 2 tablespoons all-purpose flour; 0.5 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup white sugar; 0.5 cup butter; 1 egg; 1 teaspoon vanilla extract; 1 cup milk; 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

5.0

(3)

2 Reviews

4 Photos

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.

Submitted by barbara

Published on June 19, 2020

4

Prep Time:

40 mins

Cook Time:

16 mins

Additional Time:

2 hrs 15 mins

Total Time:

3 hrs 11 mins

Servings:

12

Yield:

12 cupcakes

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Ingredients

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Original recipe (1X) yields 12 servings

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

Directions

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.

Nutrition Facts (per serving)

454	Calories
16g	Fat
76g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 454
% Daily Value *
Total Fat 16g	21%
Saturated Fat 7g	35%
Cholesterol 36mg	12%
Sodium 441mg	19%
Total Carbohydrate 76g	27%
Dietary Fiber 2g	5%
Total Sugars 46g
Protein 3g	6%
Vitamin C 0mg	0%
Calcium 36mg	3%
Iron 1mg	7%
Potassium 123mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Halloween Fondant Ghost Cupcakes

Ingredients

Directions

Nutrition Facts (per serving)

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