Fondant Ghost Cupcakes
- 1 Favorite Chocolate Cupcakes recipe (see Quick Tip)
- 1 Buttercream Frosting recipe (see Quick Tip)
- 2 Easy Fondant recipes
- pretzel sticks
- C&H® Confectioners Sugar for dusting
- 1 tablespoon cocoa powder, unsweetened
- black gel food coloring
- sprinkles (optional)
Make Favorite Chocolate Cupcakes and Buttercream Frosting recipes according to individual recipe directions. When cupcakes are cooled, frost with the buttercream frosting, making sure to place an extra dollop of icing in the center of each cupcake. Refrigerate frosted cupcakes for at least 30 minutes.
While cupcakes are chilling, make the Easy Fondant according to recipe. To make a ghost, form a 1-inch ball of fondant. Place a pretzel stick into the center of the ball, making sure fondant ball is secure. Insert the fondant covered pretzel stick into a cupcake; this is the skeleton of your ghost.
On a flat surface dusted with confectioners' sugar, roll remaining fondant to 1/4 inch thickness. Cut out 4-inch circles. Gently drape a circle over each cupcake head, taking care not to pull the fondant. If it tears, remove fondant from the cupcake, and press it back together.
For the eyes and mouth of your ghosts, blend cocoa powder into remaining fondant to make it chocolate, adding a few drops of black gel food coloring to make it black. Decorate with sprinkles, if desired.
To make black cats, using 1/4 of fondant recipe, work in 3 to 4 tablespoons of unsweetened cocoa powder before adding 1 to 2 drops of black gel food coloring. Roll fondant to 1/4 to 1/2 inch thickness. Use cat-shaped cookie cutter to cut out shapes. Use pretzel sticks to secure cats to cupcakes.
Click here for the Favorite Chocolate Cupcakes recipe.
Click here for the Buttercream Frosting recipe.