Name: Halloween Fondant Ghost Cupcakes
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: All-purpose flour - 1 cup; All-purpose flour - 2 tablespoons; Unsweetened cocoa powder - ½ cup; Baking soda - 1 teaspoon; Salt - 1 teaspoon; White sugar - 1 cup; Butter - ½ cup; Egg - 1; Vanilla extract - 1 teaspoon; Milk - 1 cup; Vanilla frosting - 1 (16 ounce) package; Large marshmallows, cut in half crosswise - 6; Confectioners' sugar, or as needed - 2 tablespoons; Ready-to-use white fondant - 8 ounces; Raisins, halved - 12

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Halloween Fondant Ghost Cupcakes

1. All-purpose flour - 1 cup

2. All-purpose flour - 2 tablespoons

3. Unsweetened cocoa powder - ½ cup

4. Baking soda - 1 teaspoon

5. Salt - 1 teaspoon

6. White sugar - 1 cup

7. Butter - ½ cup

8. Egg - 1

9. Vanilla extract - 1 teaspoon

10. Milk - 1 cup

11. Vanilla frosting - 1 (16 ounce) package

12. Large marshmallows, cut in half crosswise - 6

13. Confectioners' sugar, or as needed - 2 tablespoons

14. Ready-to-use white fondant - 8 ounces

15. Raisins, halved - 12

How to cook deliciously - Halloween Fondant Ghost Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

2. Stage

Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.

3. Stage

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.

4. Stage

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.

5. Stage

Frost each cupcake with a thin layer of white vanilla frosting. Place 1 marshmallow half, cut-side up, in the center of each cupcake.

6. Stage

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.