Name: Ghost & Candy Corn Mini Cupcakes
Yield: 60 Mini Cupcakes
Ingredients: Classic White Cake; Ready-To-Use White Decorator Icing - 1 lb. Can; Pink Icing Color, 1 oz.; Violet Icing Color, 1 oz. Gel Food Coloring; Orange Icing Color, 1 oz.; Ghost with Candy Corn Icing Decorations, 12-Count; White Decorator Icing- Medium Consistency, 16 oz.; Black Angled Icing Spatula, 9-Inch; Scoop-It Batter Spoons; Perfect Results Non-Stick Mega Mini Muffin and Cupcake Pan, 48-cup; White Mini Cupcake Liners, 100-Count

Ingredients

Classic White Cake

Classic White Cake Recipe
Ready-To-Use White Decorator Icing - 1 lb. Can
Pink Icing Color, 1 oz.

Pink Icing Color, 1 oz.
Violet Icing Color, 1 oz. Gel Food Coloring

Violet Icing Color, 1 oz. Gel Food Coloring
Orange Icing Color, 1 oz.

Orange Icing Color, 1 oz.
Ghost with Candy Corn Icing Decorations, 12-Count
White Decorator Icing- Medium Consistency, 16 oz.

White Decorator Icing- Medium Consistency, 16 oz.

Tools
Black Angled Icing Spatula, 9-Inch

Black Angled Icing Spatula, 9-Inch
Scoop-It Batter Spoons
Perfect Results Non-Stick Mega Mini Muffin and Cupcake Pan, 48-cup

Perfect Results Non-Stick Mega Mini Muffin and Cupcake Pan, 48-cup
White Mini Cupcake Liners, 100-Count

Instructions

Click to mark complete

- Prepare white cake batter according to recipe or directions. Using icing color, tint orange.
- Insert mini muffin cavities with baking cups; fill with tinted batter using mini batter spoon. Bake and cool according to recipe.
- Using violet and pink colors, tint icing purple.
- Using angled spatula, ice cupcakes.
- Place Ghost and Candy Corn icing decoration on top of cupcake.

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Recipes, Tips & Ideas

Recipes, Tips & Ideas

Wilton Sweet Studio

Wilton Sweet Studio

Ghost & Candy Corn Mini Cupcakes

Ingredients

Tools

Instructions