Halloween Ghost Cupcakes with Fondant

Follow our step-by-step guide on how to make Halloween Ghost Cupcakes with Fondant.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Prepare a 12-cup muffin tin by either greasing it generously or lining it with cheerful paper liners.

3. Step 3

   In a mixing bowl, sift together 1 cup plus 2 tablespoons of flour, cocoa powder, baking soda, and a pinch of salt, then set this dry mixture aside.

4. Step 4

   In a larger bowl, use an electric mixer to cream together sugar and butter until the blend is light and fluffy, creating a delightful base.

5. Step 5

   Introduce an egg and a splash of vanilla extract, mixing until well combined.

6. Step 6

   Gradually fold the flour mixture into the butter mixture, alternating with milk, stirring gently until just combined to keep the texture airy.

7. Step 7

   Pour the luscious batter into the prepared muffin tin, filling each cup about two-thirds full.

8. Step 8

   Bake in the preheated oven for 16 to 20 minutes, or until a toothpick inserted into the center emerges clean and the tops spring back when lightly pressed.

9. Step 9

   Once baked, allow the cupcakes to cool in the tin for about 15 minutes before transferring them to a wire rack to cool completely, which will take around 2 hours.

10. Step 10

    When the cupcakes are cool, frost each one with a delicate layer of white vanilla frosting, then place a marshmallow half, cut-side up, in the center of each.

11. Step 11

    On a clean, confectioners' sugar-dusted surface, take walnut-sized pieces of white fondant and roll them into thin circles slightly larger than the cupcakes.

12. Step 12

    Drape the fondant over the marshmallows to create whimsical ghost shapes, poking two holes near the top for eyes and inserting a raisin half into each hole for a spooky touch.

13. Step 13

    Enjoy the delightful process of creating these charming treats that are sure to enchant your guests!.