Halloween Fondant Ghost Cupcakes

I made these little fondant ghosts last year for Halloween as my creepy dessert and they were so easy and quick to decorate that I will make them every year from now on.

• Preparation Time: 40 mins
• Cooking Time: 16 mins
• Total Time: 56 mins
• Calories: 454 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup all-purpose flour
• ½ cup butter
• 1 cup milk
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ½ cup unsweetened cocoa powder
• 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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 2

Sift 1 cup plus 2 tablespoons flour, cocoa powder, baking soda, and salt together in a bowl.

Step 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.

Step 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.

Step 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.

Step 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.