Print

Easy Ghost Cupcakes with Marshmallow Fondant

ghost cupcakes with marshmallow fondant - featured image
Print Recipe

These easy ghost cupcakes with marshmallow fondant toppers are a quick and fun Halloween treat. Made with simple ingredients, they come together in about 45 minutes and are guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk, room temperature
  • 4 cups mini marshmallows
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 3 ½ cups powdered sugar, plus more for dusting
  • ½ teaspoon vanilla extract
  • Black food coloring gel or cocoa powder
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Make the marshmallow fondant: In a microwave-safe bowl, combine mini marshmallows, water, and butter. Microwave in 30-second intervals, stirring after each, until melted and smooth (about 2 minutes). Stir in vanilla extract. Sift 3 cups powdered sugar into the bowl and stir until a sticky dough forms. Turn out onto a surface dusted with remaining ½ cup powdered sugar and knead until smooth (about 5 minutes). Wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Stir in vanilla.
  5. With mixer on low, add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined; finish folding by hand if needed.
  6. Divide batter evenly among liners, filling each about two-thirds full. Bake for 18-20 minutes, until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  7. Make the frosting: Beat softened butter until smooth (about 2 minutes). Gradually add powdered sugar, beating on low. Add heavy cream, vanilla, and salt, then beat on medium-high for 3-4 minutes until light and fluffy.
  8. Shape the ghosts: Dust work surface with powdered sugar. Roll out marshmallow fondant to about ⅛-inch thickness. Cut out circles with a 1 ½-inch round cutter. Shape each circle into a ghost: pull bottom into a wavy tail, pinch top for a head, and form two small bumps for arms. Place on parchment-lined baking sheet. Use a toothpick dipped in black food coloring gel to draw eyes and an open mouth. Let dry for 15 minutes.
  9. Assemble: Once cupcakes are completely cool, pipe or spread frosting on top. Gently press a marshmallow fondant ghost into the center of each cupcake.

Notes

The marshmallow fondant needs to rest for at least 30 minutes. Keep hands dusted with powdered sugar when shaping ghosts. Use room temperature ingredients for best results. Don’t overbake cupcakes. Ghosts can be made up to 3 days ahead and stored in an airtight container at room temperature.

Nutrition

Keywords: Halloween cupcakes, ghost cupcakes, marshmallow fondant, easy Halloween dessert, spooky treats

Find it online: https://ovenmila.com/easy-ghost-cupcakes-with-marshmallow-fondant/