Ghost Cupcakes for Hallowen|Print

Servings: 12

All-purpose flour

1 cup and 2 tbsps

Unsweetened cocoa powder

1/2 cup

Baking soda

1 tsp

Salt

1 tsp

White sugar

1 cup

Butter

1/2 cup

Egg

Vanilla extract

1 tsp

Milk

1 cup

Vanilla frosting

1 (16 oz) package

Large marshmallows

6, cut in half crosswise

Confectioners' sugar

2 tbsps

Ready-to-use fondant

8 oz

Black decorating gel

Ghost Cupcakes for Hallowen

Prep:

10 m

Cook:

20 m

Ready in:

30 m

Preheat the oven to 350° F (180° C/Gas mark 5). Grease a 12-cup muffin tin.
In a bowl, combine 1 cup and 2 tbsps all-purpose flour, cocoa powder, baking soda, and salt. Sift together.
In a separate bowl, beat white sugar and butter with an electric mixer until fluffy. Beat in egg and vanilla. Mix in the dry mixture alternately with milk. Beat until blended.
Bake for 20 minutes (use a toothpick to check for doneness: insert it in the center and see if it comes out clean). Remove from the oven. Cool the cupcakes on a wire rack for 15 minutes. Then, remove the cupcakes from the muffin tin and let them cool completely.
Frost with a thin layer of frosting. Place a marshmallow half in the center of each cupcake.
Prepare a work surface by dusting it with confectioners' sugar. Roll white fondant out into a 1/16-inch thick circle. With a cookie cutter, cut out circles.
Drape the fondant circles over the marshmallows. Using decorating gel, make eyes. Enjoy your Ghost Cupcakes!