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Ghost Cupcakes

Ghost-Cupcakes

My kids love these ghost cupcakes, not least because they’re made with lollipops. They’re also made with fondant, the smooth, rollable icing that’s typically used on wedding cakes. Fondant has a playdough-like consistency, which makes it fun and easy to work with. And, no worries, you don’t have to make it from scratch — it’s easy to find at any craft store.

ingredients

Begin by rolling out the fondant to about 1/16-inch. Be sure to dust your work surface with cornstarch so it doesn’t stick.

rolling-fondant

Use a 4-inch cookie cutter or paring knife to cut circles.

cutting-fondant

Place each circle over a lollipop and form into the shape of a ghost.

fondant-over-lollipop

Place the ghost lollipop in the center of a cupcake.

placing-lollipops

And, finally, squeeze out little eyes with the black decorating gel.

ghosts-with-eyes

For a wonderful homemade chocolate cupcake recipe, click here.

Ghost Cupcakes

Servings: 12 cupcakes
Total Time: 30 Minutes

Ingredients

  • 2 pounds white buttercream fondant
  • Cornstarch, for rolling the fondant
  • 12 chocolate cupcakes with chocolate frosting
  • 12 small lollipops, such as DumDums
  • 1 small tube black decorating gel

Instructions

  1. Dust your work surface and rolling pin lightly with cornstarch. Roll half of the fondant out into a large circle about 1/16-inch thick. Using a 4-inch round cookie cutter or paring knife, cut out circles. Gather any scraps into a ball; roll and cut again. Roll out the remaining fondant and repeat until you have 12 circles.
  2. Place each fondant circle over a lollipop and form into the shape of a ghost. Place each ghost lollipop into the center of a cupcake, pushing all the way down. Using the black decorating gel, squeeze out little eyes.

Reviews & Comments

  • Can I make these the day before? Or the frosting and the fondant ghost should be placed on the day of serving them? Thanks!

    - Serena on October 29, 2015 Reply
    • Hi Serena, Yes, it’s fine to make them ahead.

      - Jenn on October 29, 2015 Reply

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