Halloween Fondant Ghost Cupcakes
Description
These quick and easy fondant ghost cupcakes are a great creepy dessert option for your Halloween party or giveaways for trick-or-treaters.
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
•
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
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.
3
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
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
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
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.