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.
Ingredients
Decorating
- 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
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white sugar
- ½ cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 454 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat7g | 35% |
Cholesterol36mg | 12% |
Sodium441mg | 19% |
Total Carbohydrate76g | 27% |
Dietary Fiber2g | 5% |
Total Sugars46g | |
Protein3g | |
Vitamin C0mg | 1% |
Calcium36mg | 3% |
Iron1mg | 7% |
Potassium123mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this