Little Ghosts Cupcakes

Here’s another fun Mini-Cupcake: Little Bloody Ghosts. They are a spooky Thanksgiving cupcake treat. Try these little fellows. Making them is fun for the whole family.

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Ghosts Mini cupcakes

The spooky cupcakes contain of vanilla cupcakes. Add mini marshmallows to add the height and then roll and cut your Marshmallow Fondant. Drape it over the marshmallows and add little details.

Easy peasy as that!

Variations

Add whatever you like to your cupcakes. Try dried or fresh fruit, nuts, chocolate chips or brittle.

Homemade fondant

If you are in a hurry or like it simple, use store bought mini cupcakes and pre made fondant for this recipe. This just works as well. The best result you will get with homemade components, though.

Make your mini cupcakes from scratch and, if you feel crazy for amazing taste, make your own white chocolate marshmellow fondant. It really is worth the extra effort.

You like spooky sweet treats? Check out all of our Halloween treats, or our famous Haunted House Cupcake Tower.

Spooky Ghost Mini Cupcakes

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These mini cupcakes feature little ghosts in sheets that come to deliciously scare you. Boo everybody! Try these cute little fellas.

Total Time 45 minutes minutes

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Course Cupcakes

Cuisine American

Servings 24 cupcakes

Calories 98 kcal

Cook ModeScreen not going dark

Ingredients 

US Custom – Metric

For the mini cupcakes

• 6 tablespoons butter
• ⅔ cups sugar
• 1 egg
• ⅔ cups flour
• ¼ teaspoon baking soda
• 1 pinch of teaspoon salt
• ¼ cup heavy cream
• ½ cup milk
• ½ teaspoon Vanilla essence

For the ghost sheets:

• 50 Mini Marshmallows
• 1 cup Buttercream Frosting
• White Fondant

Instructions 

• Preheat the oven to 375° F (180° C).
• For the cupcakes, beat the soft (room temperature) butter in a bowl with the sugar until pale and fluffy. Then add the egg and stir in well. Add the sifted flour, the pinch of salt and the baking soda. Mix everything together with a cooking spoon.

  Then add milk, vanilla and heavy cream and blend until the batter is just combined.
• Pour the cupcake batter into the mini cupcake pan and bake for 10 – 12 minutes. Remove from oven and let cool.
• Prepare your ingredients and tools for the ghost sheets.

  Make your butter cream frosting or take out of the fridge.
• Pipe the buttercream frosting in a single layer on top of the cupcakes. Stack up two Mini-Marshmallows using frosting as glue and add it to the cupcake. Allow the frosting to dry as you make your ghosts.
  
• Massage the fondant with your hands coated in Crisco. Roll out and cut 3 inch circles.

  Carefully add the circles over the marshmallows and position the fondant to make the folds.
  
• Prepare the food coloring. Using a toothpick, add bloody details and faces. Smiling or grim, whatever you prefer. Create somd red marks at the sheet edges.
• Store in the fridge until served.

Nutrition

Serving: 1cupcake | Calories: 98kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.2mg

Nutrition information isn’t always accurate.

Equipment

Round Cookie Cutter 3"

Red Food Coloring

Black Food Coloring

Tooth picks

Mini Muffin Pan

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Author: Susan Queck

Serve to your Halloween Ghouls!

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