Sugar Ghost Cupcakes Recipe

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Sugar Ghost Cupcakes
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Ingredients
12
Count
Nutrition
213
Calories
Total time
20
Minutes
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Ingredients:

  • 1 package chocolate cake mix (regular size)
  • fondant:
  • 1 package (16 oz) miniature marshmallows
  • 4 to 5 tbsp water
  • 1 package (2 lb) confectioners' sugar
  • 1/2 cup shortening
  • decorating:
  • 1 can (16 oz) vanilla frosting
  • blue, orange and green paste food coloring
  • miniature peanut butter cups
  • clear vanilla extract

Directions:

  1. Prepare and bake cake mix according to package directions for cupcakes; cool completely on wire racks.
  2. In a large microwave-safe bowl, combine marshmallows and 2 tablespoons water. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until melted, stirring every 30 seconds. Stir in three-fourths of the sugar; turn onto a work surface coated with 3 tablespoons shortening.
  3. Knead until smooth and pliable, gradually adding remaining sugar and shortening. If necessary, moisten with remaining water. Wrap fondant in plastic wrap to prevent it from drying out.
  4. To decorate, set aside 1/4 cup frosting. Tint remaining frosting blue; frost cupcakes.
  5. For ghosts: Invert two peanut butter cups and stack, securing together with a small amount of reserved frosting. Top with a malted milk ball, attaching with frosting. Repeat, forming 24 stacks.
  6. On a work surface lightly sprinkled with confectioners' sugar, roll a 1-1/4-in. ball of fondant into a 4-in. circle; drape over a stack. For eyes and mouth, gently cut out shapes using pastry tips. Repeat for remaining ghosts.
  7. For pumpkins, stems and tendrils: Tint desired amount of fondant orange. Wrap fondant around malted milk balls; shape into pumpkins. Add imprint lines with a veining tool or toothpick.
  8. For stems and tendrils, tint a small amount of fondant green. Shape into stems; attach to pumpkins using vanilla. For tendrils, roll out remaining green fondant; using a pizza cutter, cut into thin strips. Gently wrap strips around toothpicks; set aside to dry. (Tightly wrap any remaining fondant in plastic wrap and store in a resealable plastic bag for another use.)
  9. To finish cupcakes: Place a small amount of reserved frosting on top of each cupcake; top with a prepared ghost. Carefully remove tendrils from toothpicks and attach to pumpkins, using vanilla. Attach pumpkins to cupcakes as desired. Yield: 2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 212.87 Kcal (891 kJ)
Calories from fat 71.47 Kcal
% Daily Value*
Total Fat 7.94g 12%
Cholesterol 0.65mg 0%
Sodium 185.38mg 8%
Potassium 73.11mg 2%
Total Carbs 36.49g 12%
Sugars 27.5g 110%
Dietary Fiber 0.44g 2%
Protein 1.38g 3%
Iron 1.1mg 6%
Calcium 33.8mg 3%
Amount Per 100 g
Calories 421.97 Kcal (1767 kJ)
Calories from fat 141.68 Kcal
% Daily Value*
Total Fat 15.74g 12%
Cholesterol 1.29mg 0%
Sodium 367.49mg 8%
Potassium 144.93mg 2%
Total Carbs 72.33g 12%
Sugars 54.51g 110%
Dietary Fiber 0.87g 2%
Protein 2.74g 3%
Iron 2.2mg 6%
Calcium 67.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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