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Cupcake Ghosts Recipe

DIRECTIONS: 

 

Generously pipe frosting onto a 2-1/2-inch cupcake. Remove paper bake cup from a 1-3/4-inch cupcake and place the small cupcake, upside down, on top of the large cupcake. Generously pipe frosting on top of small cupcake. Top with a doughnut hole. Use frosting to secure any unstable parts of the stack.

On parchment paper, roll a 1-1/2-inch-diameter ball of fondant into a 6-inch-diameter circle. Drape fondant circle loosely over the cupcake stack, pressing or creasing fondant to make the stack look more ghostly.

 


Use frosting to attach candy-coated sunflower kernels to the fondant for eyes and mouth or use black icing to pipe eyes and mouth.

Source:  http://www.bhg.com/halloween/recipes/17-frightfully-good-halloween-cupcakes/#page=2

 

To browse cupcake wrappers you can use with these cupcakes, click HERE.



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